The best things in life are simple if you ask me. If you have never tried hummus on your pasta, here is a simple recipe (or really, more like an idea) to get you started. I have experimented using homemade hummus and various brands of hummus, but by far my favorite to use is Hope Foods Original Hummus. It just has a slight tang to it and is such a nice texture for combining with tomato sauce.
If you give it a try, do let me know. I haven’t met anyone yet who hasn’t loved this simple pasta idea. It has definitely become my go-to when I’m craving a simple creamy pasta dish but am short on time.
- 8 oz box of pasta
- 1/2 cup Hope Foods Original Hummus
- 2 cups pasta sauce
- 1/2 cup cherry tomatoes, halved (optional)
- 3 tbsp chopped basil or parsley (optional)
- freshly-ground black pepper (optional)
- Cook pasta according to directions. Drain and set aside.
- Heat pasta sauce on stove and stir in hummus.
- Combine pasta and sauce together, adding in tomatoes, basil or parsley if you’d like.
I’m not going to lie, half the fun of this sauce is making a purple pasta dish! Now, I did punch up the color slightly for the photo and added some beetroot powder as mentioned below, but in person it still came out to a lovely shade of purple, almost more towards lavender. I think it will depend on how vibrant the cauliflower is.
Just warning you upfront: This recipe will yield extra sauce that you can store and re-use for more freshly-cooked pasta the next few days. You could also eat the sauce as a soup or use it over warm potatoes. If you want to use all of the sauce at once, cut the recipe in half or make double the amount of pasta. I do the recipe this way because then I can use the entire cauliflower head at once, plus it’s hard to mix up less than this amount in my blender.
- 1 head purple cauliflower (about 1 lb. chopped)*
- 1 1/2 cups of vegetable broth**
- 1/2 cup raw cashews
- 2 heaping tbsp. nutritional yeast
- 2-3 garlic cloves
- 2 tbsp fresh lemon juice
- Salt & pepper to taste
- 1/8 tsp. beetroot powder***
- 1 8 oz. box of pasta (I use Banza chickpea pasta)
- Heat vegetable broth in a large saucepan over medium heat. Add cauliflower and cashews. Cover and simmer for about 15 minutes on medium-low heat, or until the cauliflower is tender. Add more vegetable broth if needed.
- Once cauliflower is tender, move the contents to a blender and allow to cool.
- Meanwhile, bring water to a boil and cook pasta according to directions. Drain and set aside, reserving about 1 cup of pasta water for later to use for thinning the pasta sauce.
- Puree the cauliflower and cashew mix in the blender. Add garlic, lemon, nutritional yeast, salt and pepper. The sauce will likely be a shade of lavender, depending on the cauliflower you use. To punch up the color, I like to add the beetroot powder, or you could even add a small piece of an actual cooked beetroot.
- To finish, simply toss your pasta with the pureed sauce. I used about half of the sauce for my one 8 oz. box of pasta and put the rest of the sauce in the fridge to use in the next couple of days (which made preparing dinner so fast!).
- I like to top my pasta with freshly-ground black pepper and some greens. In the photo I added some arugula.
*You can substitute regular white cauliflower or any other yellow or green variety.
**You could also use unsweetened plant-based milk, which might lead to a more purple pasta, but veggie broth provides better flavor.
*** Beetroot powder is optional for added color, or if you have purple corn powder or purple sweet potato powder, those would be even better for enhancing the color.
If you are looking for a super satisfying, nutritious and comforting meal, then might I suggest a Japanese sweet potato stuffed with all the beans? Sure, you can use a regular sweet potato, but there is something about a Japanese sweet potato with these exact fillings that is just so incredible.
If you have never had a Japanese sweet potato, then I highly recommend you try them. They are, by far, my very favorite food (yes, even more than figs!). I love them because when you bake them whole, the texture of the inside is just so smooth and creamy and has a mild, yet slightly sweet taste to it. Yet when you cut them up and bake them, they come out nice and firm, which is just perfect for making sweet potato fries. They honestly can’t be beat in my book. And no, these are not the same as white sweet potatoes or purple sweet potatoes — Japanese sweet potatoes are their own special variety.
This recipe serves 2.
- 2 large Japanese sweet potatoes
- 1 can of chickpeas
- 1 can or 6 oz. container of vegan baked beans (I used Pacific brand)
- 2 tbsp sriracha
- 1 tbsp maple syrup
- 1 tsp garlic powder
- handful of arugula
- Salt & pepper to taste
- 1-2 tsps hemp seeds, optional
- Preheat oven to 400°F
- Wash sweet potatoes, keeping the skin on. Pat dry and pierce with a fork around the sides. Place on a baking tray and bake for about 45 minutes, or more if needed, until insides are soft.
- While potatoes are baking, drain chickpeas and place in a bowl. Coat the chickpeas with the sriracha, maple syrup and garlic powder. Add to a parchment-lined baking sheet.
- Remove sweet potatoes from oven and set aside to cool.
- Lower oven temperature to 375°F and place chickpeas in the oven. Roast chickpeas for about 30 minutes, stirring once or twice throughout. Feel free to add more sriracha and/or maple syrup if you would like.
- Heat vegan baked beans either on the stove or in the microwave and set aside.
- Once the chickpeas are done roasting, remove them from the oven. Slice open the sweet potatoes and fill one with the roasted chickpeas (feel free to add more sriracha as I did in the photo) and the other with baked beans. Top with freshly-ground black pepper, salt and hemp seeds if desired.