Creamy Vegan Hummus Pasta
This easy-to-make Creamy Vegan Hummus Pasta is a healthy Mediterranean inspired recipe. It’s simple & ready to devour in just 20 minutes – perfect for all you busy bees out there!
I absolutely adore pasta dishes, but always feel weighed down after consuming a heavily sauced meal. This dish is a wonderfully light, hearty alternative to heavy cream pasta, leaving you feeling satisfied & guilt-free.
Also, this yummy dish is easily adaptable & versatile. If you don’t like spinach or onions, you can leave them out. (We omitted the onions – as I’m sure you know by now! 😉) You can also add other greens like kale, arugula or parsley. And if you want to add in some protein, this recipe pairs nicely with chicken, shrimp & salmon. We added in chicken to our leftovers of this recipe -delish!
Tips:
- Cook the pasta al dente. (Cooking just long enough that it’s neither crunchy nor too soft.) Whatever pasta you use make sure it’s not overcooked for best results!
- Slowly add in the pasta water. You’ll reserve a whole cup of pasta water, but I’d recommend adding in half a cup to start then slowly add more until you get the consistency you like.
- Make it low-carb by changing up the pasta. For an even lighter version of this meal without as many carbs, you can use any low-carb pasta or even make it with zucchini noodles. (*Zucchini noodles will be one of my next ventures!)
