Baked Hummus Pasta
This creamy baked hummus pasta with roasted cherry tomatoes blends rich Mediterranean flavors for a quick, comforting dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pint cherry tomatoes juicy, popping with sweetness
- 3 to 4 garlic cloves peeled
- 1 cup hummus creamy base
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 2 to 3 tablespoons olive oil for roasting & drizzling
- 8 ounces dry pasta any shape
- 1 cup reserved pasta water starchy for sauce
- ⅓ cup sun-dried tomatoes sliced into strips
- 3 tablespoons nutritional yeast
- 5 to 6 fresh basil leaves cut into strips
- ½ lemon juiced
- Salt and pepper to taste
Instructions
Instructions
- Preheat oven to 400°F for roasting tomatoes and garlic.
- Place tomatoes and garlic on baking sheet. Drizzle with olive oil, sprinkle with basil, oregano, and rosemary. Toss to coat evenly.
- Roast for 20 to 25 minutes until tomatoes burst and garlic softens.
- Meanwhile, cook pasta al dente. Reserve 1 cup pasta water before draining.
- Return cooked pasta to pot. Stir in hummus and gradually add pasta water, mixing until creamy sauce forms.
- Fold in roasted tomatoes, garlic, and sun-dried tomatoes. Season with salt and pepper to taste.
- Serve warm with fresh basil and optional olive oil drizzle.
Notes
Store leftovers in the fridge for up to 3 days. Add a splash of water when reheating to maintain creaminess. Freezable in portions if needed.