Creamy Hummus Pasta Bake
This pasta recipe is rich and creamy, and easy to whip together. It comes together with under 10 ingredients, and makes use of hummus to both flavour and add a wonderful creaminess to the sauce. The recipe is a forgiving one, so toss in whatever veggies you have in the fridge, and enjoy!
Price per Serving
Instructions
- 1
Cut the outer thick skin off the stem of the broccoli (0.5 medium) and discard. Cut the [broccoli stem] into little pieces. Cut the [broccoli florets] into bite-sized pieces.
- 2
Cook the shell pasta (14.109 oz) in salted boiling water for 4 - 5 minutes. Preheat the oven to 400°F (200°C)*.
- 3
Then add the chopped [broccoli stem] and [broccoli florets] to cook with the [pasta]. After 1 minute, drain. We want the [pasta] to be slightly under-cooked.
- 4
Transfer the drained [pasta] and [broccoli] to a large 11 x 8 inch (28 x 21 cm) baking dish, along with the cherry tomatoes (1.5 cups).
- 5
In a medium bowl, mix together the canned full-fat coconut milk (1.667 cups) and hummus (0.813 cup). Pour this over the [pasta] and toss everything to coat. Bake in the centre rack of the preheated oven for 20 minutes.
- 6
Meanwhile, add the raw cashews (0.5 cup), nutritional yeast flakes (2 tbsp), garlic powder (0.25 tsp) (optional), and salt (0.125 tsp) to a small food processor**. Blend into a coarse powder.
- 7
If desired, although optional, add some of the [cashew parmesan] to the top of the baked [pasta] and bake for an additional 3 - 5 minutes to toast.
- 8
Serve the [pasta] while hot, and sprinkle over top more [vegan parmesan]. Enjoy!
Nutrition Facts
Per portion
Macronutrients
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