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This pasta is stirred in the most simple hummus sauce and topped with crispy brussels sprouts. Top it with roasted chickpeas and vegan parmesan for a comforting and healthy dish.

Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]

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Calories

410

Serves

5

Cooking Time

30

What Ingredients Do You Need To Make Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]

  • 3 cups brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 13 1/4 ounces package pasta of choice
  • 1 cup hummus
  • 3/4 cup pasta cooking water
  • 1 tablespoon lemon juice (about 1/2 a lemon)
  • 1 teaspoon garlic powder
  • Vegan parmesan
  • Salt and pepper to taste
  • 1 can chickpeas, drained and rinsed (optional)

How To Make Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]

For the Brussels Sprouts:

  1. Preheat oven to 400°F. Place the brussels sprouts on a baking sheet, along with the chickpeas if using. Drizzle with olive oil and toss until evenly coated. Spread them in an even layer and sprinkle with salt. Roast for 20-30 minutes until lightly golden and crispy. The cook time depends on the size.

For the Pasta:

  1. Cook the pasta according to package instructions. Save 3/4 of the cooking water before draining.
  2. Add the hummus, garlic powder and lemon juice to the pasta. Add the water, starting with 1/2 cup and increasing as needed (it thickens as you stir it). You don't want the pasta to be dry! Stir until the sauce is creamy and evenly distributed.
  3. Serve the pasta topped with the brussels sprouts, chickpeas (if using), vegan parmesan and pepper.

Notes

This pasta can get a little dry when reheated. You can add an extra squeeze of lemon juice to help and it's still good, but it's best served fresh.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 410 | Carbs: 72 g | Fat: 8 g | Protein: 13 g | Sodium: 131 mg | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Caroline Doucet

See My Recipes

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more plants, improve their relationship with food and quit dieting. I want to inspire you to work on your relationship with food without trying to eat “perfectly.” Most of all, I want to share nutritious recipes that will make you fall in love with food and cooking all over again–recipes that will feed your body and your soul!

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