- Calories: 350
- Protein: 13 g
- Total Fat: 14 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 8 g
- Total Sugar: 5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 540 mg
Creamy, dreamy, quick, and easy, this pasta dish delivers comfort food feels with a surprise twist (hello, hummus!). Hummus is a chickpea-based dip or spread that lends a rich, smooth texture to the dish, as well as a ton of flavor (here I use a roasted red pepper variety). You can use your fave store-bought brand of hummus or make your own (it’s surprisingly simple—I have Lentil and Edamame Hummus recipes). If you’d like to kick up the heat, go ahead and add in some crushed red pepper flakes. You are quite literally the boss of your yummy sauce!
Recipe notes:
• I love using whole-grain or legume-based pasta to increase the fiber and nutrition. I went with Barilla Protein Plus here, which is reflected in the nutrition.
• I kept this cheese-free so it’s vegan, but feta or goat cheese can be a delicious garnish on top, along with herbs.
• The basil adds a nice brightness, but fresh parsley would work well, too.
• Feel free to change up the flavor of your hummus. I use roasted red pepper to complement the added bell pepper pieces, but any favorite variety will be delicious.
• Save some starchy pasta water in case you need to add some extra moisture to the sauce.
• This will last in an air-tight container for 3-4 days in fridge.
- Prep time
- Total Time
- • 2 tablespoons extra-virgin olive oil
- • 2 pints grape or cherry tomatoes (~4 cups total)
- • 4 cloves garlic, peeled and minced
- • 1 medium red bell pepper, diced into ½ to 1-inch pieces
- • 1 tablespoon Italian seasoning
- • 1 teaspoon kosher salt
- • 8- to 10-oz container roasted pepper hummus (~1¼ cups)
- • ½ teaspoon crushed red pepper flakes (optional)
- • 1 box penne
- • Fresh basil, thinly sliced, for optional garnish
Heat oven to 375°.
Drizzle the olive oil along the bottom of a 9×13 (3 quarts) oven-proof casserole pan. Add tomatoes, garlic, bell pepper, Italian seasoning and salt, and mix until everything is well combined. Make a small well in the center and add roasted red pepper hummus.
Cook for 30 to 35 minutes or until tomatoes start to burst and peppers start to caramelize.
Meanwhile, prepare pasta according to the package directions. Reserve 2/3 cup of starchy pasta water (this is in case you’d like to add some to your final sauce for a moister consistency). Drain pasta and set aside.
Remove pan from oven when done cooking, and using the back of a wooden spoon, smash tomatoes, garlic, and peppers, incorporating them into the hummus to create a creamy sauce. Add the cooked pasta in small batches, and mix until well coated (you will not need the entire box of pasta; I typically use only ¾ of the box for a saucier finish) adding a splash of cooking liquid if needed for extra moisture. Garnish with fresh basil, crushed red pepper flakes for heat, and optional cheese, if desired. Serve immediately.
Nutrition provided per 2 cups pasta.
Try this Bruschetta Pasta Salad!