Creamy Roasted Red Pepper Pasta
A creamy, easy, and weeknight-friendly pasta dish packed with plant-based protein! I truly make this every single week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Dinner
- Method: Sauté
- Cuisine: American
- Diet: Vegan
Ingredients
- sautéed mushrooms
- 8 ounces pasta (I use chickpea pasta)
- 10 ounces roasted red pepper hummus*
- up to 1 teaspoon red pepper flakes**
- zest of 1/2 lemon (optional)
- ~1/2 cup reserved pasta water
- salt + pepper
- Vegan Parmesan and fresh parsley, for topping
Instructions
- Start cooking your sautéed mushrooms in a large enough skillet to fit your pasta into once it is cooked. You’ll build the sauce and dish in this skillet!
- A few minutes after starting your mushrooms, start cooking your pasta in a separate pot according to package instructions. Be sure to reserve at least 1/2 cup of pasta water to thin out the sauce.
- When the mushrooms are cooked to your liking, add the hummus, red pepper flakes, and optional lemon zest to the skillet over low heat.
- Slowly add your reserved pasta water to thin out the sauce, then toss your cooked pasta into the sauce.
- Carefully taste, and season with salt or pepper if needed –– I really like an extra crank of black pepper with creamy pasta sauces like this!
- Top with vegan parmesan and parsley and enjoy!
Notes
* It should go without saying, but be sure to use a hummus you like the flavor of. For example, I don’t love the flavor of Sabra, so I don’t use it here. I actually really enjoy Aldi’s Park Street Deli Roasted Red Pepper Hummus in this dish!
** This amount makes this dish spicy. If you’re sensitive to heat or nervous about the amount, start with 1/4 teaspoon and increase if desired.
