Hummus Pasta

Dinner
Prep: 35 min Total: 35 min Yield: 6

Ingredients

  • 1 cup hummus
  • 1 cup plain unsweetened almond milk
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 Tbsp dried parsley, you can also use fresh
  • 1 tsp crushed red pepper, optional
  • 1 tsp dried oregano
  • 2 Tbsp soy sauce or Bragg Liquid Aminos
  • 1/2 tsp sea salt
  • 1 16 oz box penne pasta
  • 3-4 cups fresh kale, roughly chopped, or 1-10 oz bag frozen kale
  • 1 15 oz can chickpeas, drained and rinsed
  • 3 Tbsp pine nuts

Instructions

  1. Cook pasta according to package instruction. Drain, reserving 1 cup of cooking liquid, and set aside
  2. Add all all of the remaining ingredients, except kale and chickpeas, to a mixing bowl and whisk until smooth.
  3. Add a bit of the pasta cooking liquid back to the pan along with the kale and chickpeas and cover with a lid to steam over medium heat until leaves become tender and bright green (or until evenly heated through if using frozen kale). This should take 5-7 minutes.
  4. Add pasta and sauce mixture to the pan and gently stir until all ingredients are will combined. Cover with a lid and allow to cook for about 10 minutes until the sauce thickens and dish becomes fragrant. Taste and adjust salt to your preference. Add a bit of the pasta water if you want to loosen the sauce or allow to cook a bit longer if you want a drier dish.
  5. Serve and garnish with pine nuts (optional).
#vegan recipe

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