I’ve been making this recipe every week for about a month and a half.
And let me tell you why:
- It is SO quick. It can be as quick as it takes to cook your pasta.
- It requires minimal ingredients.
- It can be packed with plant-based protein, which keeps ya full for longer.
- It’s really so good and comforting. Who doesn’t love a creamy pasta dish?!
My love affair is going strong with this one, my friend. Excited for you to try it!
I use hummus in… everything. It’s a great, creamy, protein-packed, and convenient base to a lot of different things like:
And… pasta sauce. I’ve used hummus as a pasta sauce a few times here on the blog, but this combination is my fave. Roasted red pepper hummus, some red pepper flakes, a bit of lemon zest if you’re feelin’ it, and your favorite assortment of veggies. Easy, delicious, and just extremely quick for when you’re in a pinch at dinnertime.
Now, when I make pasta for myself, I’m eating some sort of bean pasta (aka one made with chickpeas or lentils) 95% of the time.
While no bean pasta can hold a candle to traditional, bronze dye cut wheat pasta, I love using it because of the extra protein it can bring to the final dish. I used Banza’s Cavatappi in this recipe, but I also love the bean pasta from Aldi and Trader Joe’s. Lots of stores have options these days!
With the addition of hummus as our sauce, we’re really maximizing the amount of plant-based protein in this recipe!
You can choose your favorite vegetables to add to this dish –– I love the best sautéed mushrooms (of course), but zucchini is another fave of mine.
To speed this recipe up even more, you can use a frozen vegetable like broccoli, peas, or corn! Or a combination. The world is your (vegan) oyster. I always recommend throwing a little garlic in there too because what is pasta if not a vehicle for copious amounts of garlic?
Quick, simple, tasty, and filling –– what more could you want out of a weeknight-friendly meal?!
PrintCreamy 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.
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