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Tangy Tomato and Olive Hummus Pasta
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Tangy Tomato and Olive Hummus Pasta Recipe

This penne is super healthy and easy to make. Packed with veggies and tossed in a tangy tomato-olive hummus sauce, it's a perfect symphony of flavours and textures. Yummy vegan comfort food!
Course Dinner
Cuisine Vegan
Keyword 30 minute meals, tomato olive hummus pasta, vegan pasta, vegetarian pasta
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.