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.
- 400g cooked chickpeas
- 2 garlic clove chopped
- 2 tbsp tahini
- ¼ cup olive oil
- 1 juice of 1 lemon plus more for serving
- 3 cups baby spinach
- chilli flakes
- 300 g egg-free spaghetti
- pinch sea salt
- pinch chilli flakes
- ¼ cup vegan parmesan optional
Bring a large pot of water to the boil over medium heat and add a good pinch of sea salt.
Add pasta to the water to cook.
Meanwhile, add the chickpeas, oil, tahini, lemon juice, garlic, sea salt and spinach to a blender and blend to a hummus consistency. You may need to add a little water and stop the blending to push the spinach down.
When the pasta is cooked al dente, strain it in a colander, keeping a little of the cooking water. Transfer the pasta back to your cooking pot. Stir through several heaped spoons of the hummus and a little cooking water if necessary. Add the parmesan and chilli flakes with a splash of lemon juice and a crack of pepper to serve.
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