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Tangy Tomato and Olive Hummus Pasta

Tangy Tomato and Olive Hummus Pasta Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 1 cup tangy tomato and olive hummus recipe*
  • 1 tbsp oil (optional)
  • 1 cup onion, chopped
  • 2-4 garlic cloves, crushed
  • 2 cups cauliflower, small florets
  • 2-3 pieces sun-dried tomato, chopped fine
  • 1 cup cherry tomatoes, halved
  • salt and coarse ground pepper to taste
  • ½-1 cup reserved salty pasta water
  • 4 servings pasta (penne, rigatoni), cooked
  • 2-3 cups spinach, chopped
  • 10 leaves basil, sliced into ribbons
  • 2-4 tbsp pine nuts, roasted
  • hot pepper flakes, to taste

Instructions

  • Make the tangy tomato and olive hummus recipe and set aside. OR use your favourite store-bought hummus.
    Pro Tip: I add a splash of juice from the olives to add a little extra brininess to the hummus when I'm making this pasta.
  • Prepare all the veggies as indicated. 
    Put the salted pasta water on to boil. When the water is ready, cook the pasta according to the package directions - drain **SAVE 1 cup of pasta water to thin sauce**
  • While the pasta is cooking (~ 8-12 minutes), add 1 tbsp oil to a large deep skillet, add chopped onion, garlic, and cauliflower florets - cook over medium for about 5-6 minutes (until soft and fragrant). Season with salt and pepper to taste. Add sun-dried tomatoes and halved cherry tomatoes and let saute for 3 or 4 more minutes on medium.
  • When the pasta is ready and drained, toss it into the tomato-cauliflower mixture, add the hummus and ½ cup of salty pasta water. Mix to incorporate. Add chopped spinach and stir - leave cooking for 1-2 minutes. 
  • Heap the pasta into a serving bowl, top with basil ribbons, chopped sun-dried tomato, toasted pine nuts, hot pepper flakes, and more pepper to taste.

Notes

Hummus - feel free to swap out the hummus your favourite flavour.
Vegetables - Use any veggies you have on hand, you don't have to stick to these.
Oil-free Recipe- It's easy to make this recipe oil-free by sweating the onions and cauliflower with a little veggie broth as needed.
Gluten-free Pasta- use your favourite gluten-free pasta (I like Banza which is a chickpea pasta). I recommend undercooking the Banza pasta by a couple minutes as I found the manufacturer's directions to produce slightly overcooked noodles. Test for yourself starting a couple minutes before the suggested time so you get the perfect texture.
How to Make Basil Ribbons - Pile 10 basil leaves on top of each other. Roll them in a tight cigar from bottom of leave to top. Make thin slices from end to end to create ribbons.
Storage - leftovers store well in the fridge for a number of days. Package them in individual containers and take them for lunch throughout the week.