Vegan hummus pasta

Vegan hummus pasta. Raw garlic, Sun-dried; chopped, Dry weight, before cooking.

Sarah McMinn

5 + 10 min · 5

Ingredients

• 8 g Raw garlic
• 80 g Sun-dried; chopped
• 280 g Dry weight, before cooking
• 50 g Raw rocket
• 240 g Hummus
• 20 g Olive oil
• 30 g Roasted
• 140 g Pasta water
• 3 g Pepper
• 3 g Table salt

Preparation

1. Cook the pasta in boiling water according to the packet. Before draining, reserve 140 ml of cooking water. Drain the pasta and return it to the pan.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and the chopped sun-dried tomatoes and cook for 2 minutes or until fragrant.
3. Add the 240 g of hummus. Stir in the reserved pasta water a little at a time, using only enough to make a creamy sauce.
4. Add the cooked pasta and rocket and toss over the heat for 1 minute. Top with toasted pine nuts and black pepper and serve immediately.