CREAMY VEGAN SUN-DRIED TOMATO, CHICKPEA, HUMMUS SPAGHETTI
This pasta is one of those one-stop shop kinda dinners. A super simple and creamy sauce comes together in 10 minutes – which is the same amount of time you need to cook up some spaghetti.
Combine everything together and eat – it is really that simple.
I have shared a couple photos of this recipe on my Instagram – because I have literally been eating this at least once a week. It is perfect when you are craving pasta, but don’t want to feel too heavy afterwards.
Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti
This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a simple dinner recipe that is filling, comforting and delicious!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
8 oz spaghetti dry
1 tsp olive oil
3 cloves garlic diced
1/4 cup sun-dried tomatoes, packed in oil drained and roughly chopped
1 cup cherry tomatoes cut in half
1 tsp oregano
salt & pepper to taste
red pepper flakes to taste, optional
1 15-ounce can chickpeas drained and rinsed
8 oz frozen spinach thawed and drained
1/2 cup hummus* plus more to taste
1 cup pasta water use as needed
4 large basil leaves chopped
Instructions
Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
While pasta is cooking, heat olive oil in a pan over medium heat.
Add the garlic, sun-dried tomatoes, cherry tomatoes, oregano, a pinch of salt & pepper and red pepper flakes to the pan. Sauté until cherry tomatoes start to soften (approx. 3 minutes). Add chickpeas and spinach to the pan and stir until combined.
Drain pasta, reserving 1 cup of the pasta water.
Add hummus and a 1/2 cup of the pasta water to the sauce pan. Stir until everything is combined.
Add pasta to the sauce and toss together. If you want it more creamy, you can add additional hummus and/or pasta water. Taste and adjust seasonings as needed.
Top with fresh basil and serve immediately.**
Recipe Notes
*I used plain hummus, but you can use any flavor.