Have you been following the TikTok #bakedfetapasta fad? Well, this is just like that but we swapped out the feta for hummus. We were inspired by Plant Based RD to make this swap and it is so tasty! This pasta dish is full of bold flavors and creamy comfort carbs. The roasted asparagus is delicious but feel free to top with any roasted vegetable of your preference. If you prefer zucchini noodles or another gluten free pasta- those choices work well here, too. This dish is versatile and whatever path you choose to take, the destination will be delicious.
#Anticancermethod tips
Look for ways to boost your plants. Swapping out creamy cheese for creamy blended plants, adds more plants and decreases animal based products without sacrificing flavor.
Oven-baked Hummus Pasta with Roasted Asparagus
Ingredients
- 2 lb of asparagus
- 1 pint cherry tomatoes
- 4 peeled garlic cloves, crushed
- 1 1/2 cup hummus
- 1v tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp chili powder
- 3 tbsp olive oil
- 1 lb of dried shaped pasta
- 1 cup reserved pasta water
- 1/2 cup sun-dried tomatoes, sliced into strips
- 3 tbsp nutritional yeast
- 6-12 fresh basil leaves, cut into strips
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400F.
- Lay out the asparagus on a sheet pan, drizzle with olive oil and salt and pepper. Toss to coat. Bake 12-15 minutes, until tender and slightly browned.
- In a large (separate) baking dish, add cherry tomatoes, garlic cloves, and 1 tbsp of olive oil. Toss to combine.
- Make a well in the center of your baking dish and add in hummus. Top hummus with the dried oregano, rosemary, chili powder and the remaining olive oil. Bake in the oven for 25-30 minutes or until tomatoes are blistered and juicy.
- Cook pasta according to the package, season the water with dash of salt. Once cooked and prior to straining the pasta, reserve 1 cup of pasta water. Then strain.
- Once the tomatoes and hummus are cooked, mash tomatoes with a fork then stir it all together with the hummus. Add in pasta water, sun-dried tomatoes, and nutritional yeast. Stir well to make it saucy.
- Add cooked pasta, fresh basil and lemon juice, then toss to coat with sauce. Add salt and pepper to taste. Place the roasted asparagus atop the pasta and bake again for 5 more minutes.
- Serve immediately.