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vegetable hummus pasta

This recipe can take as long or as short as you would like. It all depends on how many leftovers you have/what kinds of vegetables you will use. This is a very loose recipe so have fun with it and don't take it too seriously!
Course: Main Course
Cuisine: American, Mediterranean

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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