Creamy Hummus Pasta with Roasted Brussels Sprouts
This pasta is stirred in the most simple hummus sauce and topped with crispy brussels sprouts. Top it with roasted chickpeas and vegan parmesan for a comforting and healthy dish.
Servings 5
Ingredients
- 3 cups brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 375g package pasta of choice (I used fusilli)
- 1 cup hummus
- 3/4 cup pasta cooking water
- 1 tablespoon lemon juice (about 1/2 a lemon)
- 1 teaspoon garlic powder
- Vegan parmesan
- Salt and pepper to taste
- 1 can chickpeas, drained and rinsed (optional)
Instructions
Roast the Brussels Sprouts
- Preheat oven to 400F. Place the brussels sprouts on a baking sheet, along with the chickpeas if using. Drizzle with olive oil and toss until evenly coated. Spread them in an even layer and sprinkle with salt. Roast for 20-30 minutes until lightly golden and crispy. The cook time depends on the size.
Prepare the Pasta
- Cook the pasta according to package instructions. Save 3/4 of the cooking water before draining.
- Add the hummus, garlic powder and lemon juice to the pasta. Add the water, starting with 1/2 cup and increasing as needed (it thickens as you stir it). You don't want the pasta to be dry! Stir until the sauce is creamy and evenly distributed.
- Serve the pasta topped with the brussels sprouts, chickpeas (if using), vegan parmesan and pepper.
Notes
I used my homemade hummus, but you can use store bought classic hummus. Roasted garlic hummus would be good too.
I used this recipe for the vegan parmesan. You can use real parmesan if desired.
This pasta can get a little dry when reheated. You can add an extra squeeze of lemon juice to help and it's still good, but it's best served fresh.