Creamy Hummus Pasta with Spinach and Red Peppers
grated carrot salad
We love the way store-bought hummus creates a creamy, savory sauce in this surprisingly healthy and filling vegetarian pasta. For a crunchy side, we've added a fresh grated carrot salad. Smarts: Using bagged pre-grated carrots in this recipe can be a real time-saver!
Proteins
Cuisines
Ingredients
Creamy Hummus Pasta with Spinach and Red Peppers:
- Bell peppers, red - 1 , chopped
- Shallots - 1 , chopped
- Spinach, fresh - 5 oz , chopped
- Pasta (we like Fusilli or Cavatappi in this recipe) - 8 oz
- Oil, cooking - 1 Tbsp
- Hummus - 6 oz
Grated Carrot Salad:
- Carrots (sub bagged shredded carrots) - 10 oz , grated
- Lemons - 1 , juice of
- Oil, olive - 2 tsp
- Paprika - 1/2 tsp
- Sugar - 1/2 tsp
- Harissa paste (opt, sub other hot sauce) - 1/2 tsp
- Pine nuts (opt) - 1/4 cup
- Parsley, fresh, flat-leaf - 3 Tbsp , chopped
Nutrition Facts
Amount Per Serving
Calories
431
Just a moment...
% Daily Value
Total Fat
17g
26%
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Saturated Fat
2g
10%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
223mg
9%
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Total Carbohydrate
61g
20%
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Dietary Fiber
11g
44%
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Sugars
6g
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Protein
15g
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Prep
- Make carrot salad - Grate carrots in a food processor or using a box grater. Combine carrots with lemon juice, oil, paprika, sugar and harissa paste. Season with some salt and pepper. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Toast pine nuts (if not already toasted earlier in the week) in a frying pan over medium heat for 4 to 6 minutes, until pine nuts are golden and fragrant. (Can be done up to 5 days ahead)
- Bell peppers / Shallots - Prep as directed. (Can be done up to 5 days ahead)
- Spinach / Parsley - Prep as directed.
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Make
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1 cup (235 mL) of pasta water (amount is for 4 servings; adjust accordingly if customizing).
- While pasta cooks, heat a saute pan over medium-high heat. Add oil. When oil begins to shimmer, add bell peppers and shallots and saute until tender, ~3 minutes. Add spinach and saute until spinach cooks down and residual water evaporates, 3 to 5 minutes.
- Reduce heat to medium and add pasta, hummus and half the reserved pasta water. Stir to evenly coat pasta in sauce. If sauce still seems thick, add remaining pasta water a bit at a time until sauce appears smooth and creamy. (The sauce will thicken as it cools.)
- Toss carrot salad with pine nuts and parsley. Serve pasta with carrot salad on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
431
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
2g
10%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
223mg
9%
Just a moment...
Total Carbohydrate
61g
20%
Just a moment...
Dietary Fiber
11g
44%
Just a moment...
Sugars
6g
Just a moment...
Protein
15g
Just a moment...
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