This hummus pasta is great for meal prep or a quick weeknight dinner. The recipe can take as little or as much time as you need to make it. If you are using all leftover vegetables, you will get it done in 10 minutes! If you are freshly roasting everything, it may take an hour. Be open and flexible to trying new flavor combinations. This can switch up every week. For instance, try it with a roasted red pepper hummus, or switch up your vegetables.
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you like spicy foods, add in the hot sauce! If you need something sweeter, go ahead and add maple syrup. We are all different and unique, so why would we all follow the same recipe?
That is why I like to give “loose” measurements of ingredients in recipes. For instance, if you don’t have spinach on hand…that’s okay! Be resourceful with what you buy to lead a more sustainable lifestyle. If you think you will never use nutritional yeast, don’t go out and buy it (however I love this stuff!) Don’t worry if you don’t have the “exact” ingredients the recipe calls for. Try cucumbers, carrots, tomatoes, tofu, or another bean for the toppings. Stop wasting food and buying more in order to “follow the recipe.” Just add what ya got!
Getting creative in the kitchen has helped me to find peace in my life, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade creamy vegetable pasta!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
vegetable hummus pasta
Ingredients
- any vegetables (see the recipe below for suggestions, I recommend some roasted, leftover, raw, and fermented varieties )
- 1 box protein (gluten-free) pasta
hummus
- 1 can chickpeas
- 4 tbsp tahini
- 1/2 lemon juiced
- salt to taste
- pepper to taste
Instructions
roasting vegetables
- use whatever vegetables you would like to roast, I used cauliflower and radish, but some other great options are broccoli, brussel sprouts, sweet potato, peppers
- start by cutting your vegetables (again your preference on how big/small)
- add all cut vegetables into a big bowl and drizzle with olive oil and any spices you enjoy (I used a spice mixture of garlic powder, onion powder, salt, pepper, rosemary, thyme)toss everything together so each vegetable is evenly coated in oil and spices
- transfer to a reusable baking mat on a tray and bake in the oven at 400 until soft (the time will vary depending on what you are cooking so keep an eye out)
cook the pasta
- choose a pasta of your choice (I prefer something that is gluten-free, vegan, and protein)boil the pasta according to the instructions on the package
raw vegetables
- the key is to have a variety of flavors. use any leftover cooked vegetables in your fridge or raw ones for this next section, also include fresh herbs and something fermented (also feel free to add in more protein like beans or tofu…get creative with it!!), I used :leftover: cooked zucchini and potatoes raw: tomatoes, spinach (other ideas include cucumber, carrots, cabbage, kale etc)herb: chives (other ideas include mint, parsley, basil, cilantro etc)pickled: sauerkraut (other ideas include pickled red onions, pickles, kimchi etc.)
- cut up leftover/ raw/ herb/ pickled veggies (if needed) however you please
hummus
- -combine chickpeas, tahini, lemon juice, salt, pepper, and a little water (to thin) in a blender (if you want a more creamy texture use less water)-other optional ingredients to add to blender are cumin, paprika, an a garlic clove (please note if you would like to do a roasted red pepper hummus or beet or something else go ahead!! this is just a traditional hummus recipe)-blend until creamy (or desired consistency)
assemble
- -combine all veggies (roasted, leftovers, etc), cooked pasta, and hummus sauce to a big bowl-mix with tongs to evenly coat-enjoy!! 🙂
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