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Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]
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.
Ingredients You Need for Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]
How to Prepare Creamy Hummus Pasta With Roasted Brussels Sprouts [Vegan]
For the Brussels Sprouts:
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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:
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Cook the pasta according to package instructions. Save 3/4 of the cooking water before draining.
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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.
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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.
Nutritional Information
Per Serving: Calories: 410 | Carbs: 72 g | Fat: 8 g | Protein: 13 g | Sodium: 131 mg | Sugar: 2 g



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