Here
is another use for hummus. I love hummus
and try to find different uses for it as much as possible. I happened to have some leftover in my fridge
so I thought this would make a great pasta sauce. Now with pasta I keep portions low and
nutritional value high as to not go overboard.
I found this mini bowtie (farfalle) pasta that was made with tomato and
carrot. This pasta dish is cheesy with a TON of flavor going on and packed with
veggies! It’s pretty tasty so I highly
recommend it!
- 1 Pound Small Pasta
- ½ Cup Pasta
- ½ Cup Parmesan and/or Romano (I like a mix)
- 2 Cups Frozen Mixed Veggies (I used a mix of carrots, corn, and green beans)
- 1 Large Red Bell Pepper, diced
- ¼ Cup chopped Sun-Dried Tomatoes
- Fresh Ground Black Pepper
First,
bring a pot of water to a boil and add a couple of tablespoons of salt to
dissolve. Cook the pasta until al dente;
put the sun-dried tomatoes (already chopped) in a bowl and add about a cup of
the pasta water and let it sit. Reserve
another cup of pasta water and drain pasta.
Second,
add the hummus to the pot along with the sun-dried tomatoes WITH soaking
water. Whisk to combine and add some
fresh ground pepper. Cook for about a
minute to allow the veggies to thaw and cook a bit.
Third,
add the pasta back to the pot and combine thoroughly. Turn the heat off. Add a little of the reserved water if the
pasta is too dry for your liking.
Finally, serve the pasta with a little grated cheese and black pepper. ENJOY!
This
pasta dish came together in less than a half hour! It is a great weeknight meal and all in one
pot! Sometimes I like this for a light
lunch as is or if I want something even more substantial I might throw in some
chicken and/or garbanzo beans. Either
way it is really tasty so give it a try!
