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
- 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
- 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)
For Pasta Noodles
- Prepare pasta according to package directions, drain, and set aside.
- Add all sauce ingredients to food processor and blend until smooth. Be sure to add entire contents of chickpea can including liquid.
- 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.