Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti
This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a simple dinner recipe that is filling, comforting and delicious!
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
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
- While pasta is cooking, heat olive oil in a pan over medium heat.
- 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.
- Drain pasta, reserving 1 cup of the pasta water.
- Add hummus and a 1/2 cup of the pasta water to the sauce pan. Stir until everything is combined.
- 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.
- Top with fresh basil and serve immediately.**
Notes
*I used plain hummus, but you can use any flavor.
**When reheating leftovers, you can add 1 tbsp. of hummus and 1 tbsp. of water to help loosen everything up again.
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