Pasta Hummus Oreganato

This Pasta Hummus Oreganato is a really flavorful spin on a household ingredient that you may never have thought could double as a pasta sauce: hummus! Super rich and creamy but without any added butter, mayo or cream, this is a great vegan alternative to an alfredo sauce. Each bite of this Pasta Hummus Oreganato is loaded with fresh herby flavors.

This dish is a great way to use those fresh oregano leaves growing on your windowsill that you just can’t seem to find a use for.

Definitely an untraditional sauce for pasta but I promise you won’t be disappointed.

Pasta Hummus Oreganato

Pasta Hummus Oreganato

VirtualRDN
This Pasta Hummus Oreganato is super creamy and lemony with plenty of protein and fiber to keep you full for hours. A great vegan alternative to the very buttery/high fat alfredo sauce.
Print Recipe

Share Recipe

Course Main Course
Cuisine Italian
Calories

Ingredients
  

  • 1 pound whole wheat penne , or ziti noodles
  • 2 cloves garlic , minced
  • 2 heads broccoli , chopped in bite-size florettes
  • 2/3 head cauliflower , chopped in bite-size florettes
  • 1 yellow squash , sliced in half moon shapes
  • 1 cup fresh or frozen peas , optional
  • 1/2 cup olives , pitted and chopped (optional)
  • 2 cans chickpeas , rinsed and drained

For Sauce

  • 1 can chickpeas , undrained
  • 2 1/2 tablespoons packed fresh oregano leaves
  • 1 tablespoon dijon mustard
  • 1/3 cup tahini
  • juice of 2 lemons
  • 1/4 cup water
  • 3/8 teaspoon ground thyme
  • 3/8 teaspoon ground black pepper
  • 2 tablespoons parmesan cheese (or leave out for a vegan option)

Instructions
 

For Pasta Noodles

  • Prepare pasta according to package directions, drain, and set aside.

For Sauce

  • Add all sauce ingredients to food processor and blend until smooth. Be sure to add entire contents of chickpea can including liquid.

For Veggies

  • Heat oil in large pot over medium heat. Saute garlic for 2 minutes.
  • Add broccoli, cauliflower and yellow squash and saute for 4-6 minutes, or until veggies are tender but retain a bright color.
  • Turn heat down to low. Toss in peas, olives, chickpeas, pasta and sauce. Stir until mixed well and heated through.
  • Sprinkle with fresh ground pepper prior to serving.
guest
0 Comments
Inline Feedbacks
View all comments