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Hummus & Roasted Tomato Pasta
- Andrea
- Sep 30, 2022
- 2 min read
Updated: Jul 3, 2024
A simple, quick and delicious lunch or dinner. Perfect for midweek. All you need is hummus, cherry tomatoes, pasta, a squeeze of lemon and some fresh herbs and you have yourself a meal that is ready in about 25 minutes.
This is perfect if you are looking for a quick dinner, loaded with flavour. This is also a great way to use up left-over hummus.
THE INGREDIENTS
PASTA
I used tagliatelle, but any pasta you have will be good. For a gluten-free version make sure to use a gluten-free pasta.
HUMMUS
Homemade or store-bought hummus will be good. Why not make your own. Recipe below for
TOMATOES
I love roasting cherry tomatoes for this dish, but you can use sun dried or sun blushed tomatoes.
FRESH LEMON JUICE
Please don't use bottled lemon juice
ADDITIONAL ADD-INS
olives or capers make a great addition to the pasta
replace the basil with parsley
add chilli for spice
serve with nutritional yeast or a vegan parmesan alternative
serve with crusty bread
WHEN SHORT ON TIME
Replace the oven grilled tomatoes with sundried tomatoes or cut them into quarters and keep them fresh.
Alternatively, you can also grill the tomatoes in the oven to speed up the process, but still have that roasted flavour.
HUMMUS RECIPES TO TRY IN THIS DISH
OTHER PASTA RECIPES TO TRY
HUMMUS & ROASTED TOMATO PASTA
An easy and delicious pasta dish. Perfect for when short on time.
TIME 25 - 30 minutes
SERVES 2
INGREDIENTS
160g pasta of choice
2 - 3 heaped tablespoons hummus
1/4 cup reserved pasta water, or as needed
handful fresh basil leaves, roughly torn
12 - 14 small cherry tomatoes
olive oil for roasting
sea salt, to taste
black pepper, to taste
squeeze of fresh lemon juice
INSTRUCTIONS
Preheat the oven to 220C or 200C fan.
Add the cherry tomatoes in an overproof/roasting dish and drizzle with a bit of olive oil and sea salt.
Place them in the oven and roast for about 20 - 25 minutes or until they start to burst and soften and starting to caramelise on the edges. (Alternatively, if you are short on time, place them under the grill in the oven for about 10 minutes or until they start to burst and charr)
In the meantime, cook the pasta as per packaging instructions.
Reserve about 1 cup of the pasta water when draining the pasta.
Once the tomatoes are charred and soft, remove from the oven. Squash the tomatoes with a fork if needed to release some of the juices.
Add the hummus and 1/4 cup of the reserved pasta water to the roasted tomatoes. Give a good stir.
Add the cooked pasta and the basil leaves and give a good mix.
Add more pasta water or olive oil if needed. Squeeze some fresh lemon juice over the pasta and season with salt & pepper before mixing again.
Serve immediately.
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