This vegan Hummus Pasta is a Mediterranean inspired dish with creamy texture and lots of taste in one plate. Ready in less than 30 minutes this is a perfect weeknight comfort meal.
- vegan parmesan cheese
- fresh parsley
- crushed chili flakes
Cook pasta as per the package instructions. Drain and keep it aside.
Heat a nonstick pan and add vegetable broth to it and sauté onions in it until translucent.
Add sun dried tomatoes and sauté for 2 minutes for a nice toasty effect.
Stir in hummus and let it cook for 1 minute or until it starts to bubble. Add water, nutritional yeast, salt and pepper to it. Stir and cook covered for 2 minutes at medium flame.
Fold in pasta and mix well. Turn it off and let it rest covered for 1 minute. Taste test salt and garnish. Serve hot.
- I used ancient grain pasta here because its healthy. You may use any pasta of your choice. Rotini works best here.
- Any hummus works either store bought or homemade.
- Vegan parmesan cheese is optional.
- This taste best when served immediately. Refrigerate the leftovers to be used the next day. Warm it up nicely in a microwave.
Calories: 295kcal | Carbohydrates: 47g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 383mg | Fiber: 3g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg