Spinach Hummus Pasta Recipe
I've loaded up a basic hummus recipe with buckets of spinach to create a wonderfully green, protein rich pasta dish. This spinach hummus pasta recipe is quick, tasty and full of good things.
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Servings: 4
Calories: 172kcal
Ingredients
- 300 g egg-free pasta I like bowtie or fusilli for this, gluten-free if preferred
- 400g cooked chickpeas
- 2 garlic clove chopped
- 2 tablespoon tahini
- ¼ cup olive oil + 1 teaspoon for the spinach
- 1 juice of 1 lemon plus more for serving
- 3 cups baby spinach
- 2 tablespoon sundried tomatoes chopped
- ⅓ cup reserved pasta water
- ½ teaspoon chilli flakes
- pinch sea salt
- ¼ cup vegan parmesan optional
Instructions
- Bring a large pot of water to the boil over medium heat and add a good pinch of sea salt. Don't be shy salting your pasta water.
- Add pasta to the water to cook.
- Meanwhile, add the chickpeas, oil, tahini, lemon juice, garlic and sea salt to a blender and blend to a thick, creamy consistency. You may need to add a little water and stop the blending to push the spinach down.
- When the pasta is almost al dente, take half a cup of the cooking water out.
- In a large pan, heat the teaspoon of oil over medium heat and add the spinach and chopped sundried tomatoes. After a minute, add the pasta water, a cup of the hummus and the chilli flakes. Stir together for a minute or until combined and the spinach is wilted.
- Drain the pasta through a colander and stir it through the hummus sauce. Add more water if needed and add the parmesan and chilli flakes with a splash of lemon juice and a crack of pepper to serve.
Nutrition
Calories: 172kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 171mg | Vitamin A: 2110IU | Vitamin C: 11.2mg | Calcium: 33mg | Iron: 1mg
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