One Pot Creamy Hummus Pasta (vegan)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Servings 2-4

This One Pot Creamy Hummus Pasta is ready in 20 minutes! This vegan pasta dish is kept light by using hummus in place of typical cream sauce.  Add whatever vegetables and greens that you like. I added peas to bump up the protein.

Ingredients
8 oz dry linguine
1 cup sun dried tomatoes packed in oil drained
1 Tablespoon sun dried tomato in oil
3 cloves garlic diced
¾ cup hummus + more for leftovers (No-Oil Hummus or a flavored hummus would be great too)
1 cup pasta water
2 cups baby spinach or thaw 4 oz of frozen spinach, squeeze out the water
Salt and pepper to taste
Red pepper flakes optional

Instructions
Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or until tender. Drain pasta, reserving 1 cup of pasta water.
Place the empty pot back on the stove over medium heat. Add sun dried tomatoes, oil and garlic to the pan. Sauté for 2 minutes. Add hummus and pasta to the pan and stir to combine. Slowly pour in pasta water ¼ cup at a time until sauce reaches desired consistency. Add spinach and sauté until wilted (approx. 1 minute). Add salt and pepper to taste.
Serve immediately* and enjoy!

Notes
*If you have leftovers, place in an airtight container in the fridge. When reheating add 1-2 Tablespoons hummus to pasta before reheating.
Nutritional Information: (1 of 4 servings, about 10 ounces) 317 Calories; 12g Protein; 6g Total Fat (1 g sat. fat); 53g Carbs; 2 g Sugars; 0 g Cholesterol; 439 mg Sodium

Notes from reviewers of original recipe:
• Add some Cajun spice and nutritional yeast and sauté with some green olives.
• Add about 1/2 cup of vegan kale pesto from Trader Joe’s. Add some peas & asparagus.
• Add some roasted red bell peppers and mushrooms.
• Add some steamed broccoli and cauliflower.
• Top with some vegan parmesan.
• If you don’t have sun dried tomatoes on hand, pour in a tiny bit of marinara and some nutritional yeast.
• Use ravioli instead of linguini.