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Pasta with Hummus Sauce

What you need: 

1 pound whole wheat pasta
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
5 ounces kalamata olives, pitted and diced
1 (10 ounce) bag frozen spinach, thawed and drained
1 (7 ounce, or more) container garlic hummus or equivalent homemade hummus
1 cup textured soy protein hydrated + 1 cup water
salt and pepper, to taste
1/2 to 1 cup nondairy milk (I use soy)

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish. Cook pasta according to package directions. In large bowl, mix together all ingredients except pasta and soy milk.
2. Stir in cooked pasta and add milk until pasta is coated and mixture is moist. Add salt and pepper, to taste.
3. Pour into casserole dish. Cover and bake for about 20 minutes, then uncover and bake for about 10 more minutes, or until the top of the casserole starts to get crispy.
Serve and enjoy! I really like to use my own ultra-garlicy hummus when I make this, but pretty much any hummus will work. Feel free to add whatever other vegetables (broccoli, mushrooms, peppers, etc.) that you like or have on hand.

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I love making this! I usually leave out the tomatoes, tomato sauce, spinach and tvp and maybe add a tablespoon of olive oil or EB. This time I made it with whole wheat rotinis and a homemade  green veggie-garlic-pesto hummus (with broccoli, basil and spinach) and added a little vegetable juice to thin out. I also added a little nutritional yeast and wheat germ. I also added sliced olives!  A great alternative to traditional red sauces and a nice way to sneak in beans, veggies, etc!  ;)

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Very easy, very tasty! Added bonus: a wonderful vehicle for Tabasco! (The chipotle flavor is my favorite so far...)

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A large container of hummus is about 2 cups.

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About how big is a large thing of hummus?  one cup, two cups, eight cups? 

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