Pasta Hummus Oreganato

This pasta 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. Its 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. Definitely an untraditional sauce for pasta but I promise you won't be disappointed.


  • 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 Tbsp packed fresh oregano leaves
  • 1 Tbsp dijon mustard
  • 1/3 cup tahini
  • juice of 2 lemons
  • 1/4 cup water
  • 3/8 tsp ground thyme
  • 3/8 tsp ground black pepper
  • 2 Tbsp parmesan cheese (or leave out for a vegan option)


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
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