Creamy vegan hummus pasta with loads of green vegetables - this is a great healthy weeknight meal, and can easily be made gluten free.
Course Main Course
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Ingredients
1head broccolismall florets
2small zucchini3cm pieces
1teaspoonoilsunflower, olive
½teaspoonsea salt
½teaspoonpepper
60grams/ 2 cups fresh greens*
1package200 grams dried pasta**
60ml/ 1/4 cup pasta water
250grams/ 1 cup hummus
80grams/ 1/2 cup cooked chickpeas
Zest of a lemon
Instructions
Preheat the oven to 200C / 400F. Add the broccoli, zucchini, oil, salt, and pepper to a baking sheet. Toss to coat, then cook for 15-20 minutes, or until slightly browned.
Cook the pasta according to the package instructions. Reserve 1/4 cup of the water before draining, then mix the cooked pasta with the reserved water and hummus. Stir in the roasted vegetables, greens, and chickpeas, then top with the lemon zest. Serve hot.
Notes
• If you want to add peas, cook them for a few minutes along with the pasta.* I used kohlrabi greens (no wasting food!) but spinach, rucola, chard, etc. will all be good here.** I used green pea tagliatelle but short pasta would also work.