Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti #dinnerrecipe #food - Easy Recipes

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Tuesday, May 21, 2019

Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti #dinnerrecipe #food

This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a basic supper formula that is filling, consoling and delightful!

This pasta is one of those one-stop shop kinda meals. An excessively straightforward and rich sauce meets up in 10 minutes – which is a similar measure of time you have to concoct some spaghetti.

I have shared a couple photographs of this formula on my Instagram – in light of the fact that I have truly been eating this in any event once every week. It is flawless when you are longing for pasta, however would prefer not to feel too overwhelming thereafter.

The base of this sauce is garlic, sun-dried tomatoes, cherry tomatoes and a couple of seasonings. Once everything is delicate, include the chickpeas, spinach, hummus and hot pasta water and BAM… you have your sauce.

This pasta is extraordinary – you get your greens from the spinach, fiber/protein from the chickpeas and a lighter soothing rich sauce by utilizing hummus rather than conventional cream sauce fixings.
Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti #dinnerrecipe #food
Also try our recipe Pepperoni Pizza Casserole #dinnerrecipe #food

Ingredients

  • 8 oz spaghetti dry
  • 1 tsp olive oil
  • 3 cloves garlic diced
  • 1/4 cup sun-dried tomatoes, packed in oil drained and roughly chopped
  • 1 cup cherry tomatoes cut in half
  • 1 tsp oregano
  • salt & pepper to taste
  • red pepper flakes to taste, optional
  • 1 15-ounce can chickpeas drained and rinsed
  • 8 oz frozen spinach thawed and drained
  • 1/2 cup hummus* plus more to taste
  • 1 cup pasta water use as needed
  • 4 large basil leaves chopped

Instructions

  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. 
  2. While pasta is cooking, heat olive oil in a pan over medium heat.
  3. Add the garlic, sun-dried tomatoes, cherry tomatoes, oregano, a pinch of salt & pepper and red pepper flakes to the pan. Sauté until cherry tomatoes start to soften (approx. 3 minutes). Add chickpeas and spinach to the pan and stir until combined. 
  4. Drain pasta, reserving 1 cup of the pasta water. 
  5. Add hummus and a 1/2 cup of the pasta water to the sauce pan. Stir until everything is combined. 
  6. Add pasta to the sauce and toss together. If you want it more creamy, you can add additional hummus and/or pasta water. Taste and adjust seasonings as needed. 
  7. Top with fresh basil and serve immediately. 

Read more our recipe Lemon Garlic Butter Shrimp with Asparagus #dinnerrecipe #food

Source : bit.ly/2M1Do3A

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