Baked Hummus Pasta
A creamy and nutritious baked pasta dish that combines the comforting texture of pasta with the rich flavors of hummus and fresh vegetables.
Ingredients
Pasta and Vegetables
- 8 ounces favorite pasta (penne, fusilli, or gluten-free options)
- 1 cup hummus (store-bought or homemade; classic, roasted red pepper, or garlic-flavored) Choose a quality brand for best flavor.
- 2 cups vegetable broth or water Adjust based on desired consistency.
- 1 cup spinach or kale (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese (or a dairy-free alternative) Use your cheese preference.
- 1 teaspoon garlic powder
- to taste salt and pepper
- Optional: fresh herbs like basil or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the pasta until it's al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked pasta, hummus, vegetable broth, spinach, garlic powder, salt, and pepper. Mix until well coated.
- Pour the pasta mixture into a greased baking dish, spreading it evenly. Scatter the cherry tomatoes on top.
- Sprinkle the shredded mozzarella (or dairy-free cheese) evenly over the top.
- Bake for about 25–30 minutes, until the cheese is bubbly and golden brown.
- Let cool for a few minutes, garnish with fresh herbs, and serve warm.
Notes
Feel free to add additional veggies such as bell peppers or mushrooms. This dish can be prepared a day in advance and baked directly from the fridge.