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This pasta is made with a deep rich sauce using hummus as a base. The pasta is made with a load of vegetables, garlic, and sun-dried tomatoes. The sauce is rich and soft. It is for days when you want to cook and make sure the family is well fed that this pasta dish comes in handy.

Creamy Linguini With Vegetables [Vegan, Gluten-Free]

$2.99
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Calories

448

Serves

4-6

Cooking Time

25

Ingredients You Need for Creamy Linguini With Vegetables [Vegan, Gluten-Free]

  • 10 ounces dried linguini (gluten-free if necessary)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly chopped garlic
  • 1 tablespoon freshly chopped rosemary
  • 4 scallions chopped, white and green parts separated
  • 1 cup of chopped broccoli florets
  • 1 cup of mushrooms, thickly sliced
  • 1/4 cup chopped asparagus
  • 1/2 cup chopped sun-dried tomatoes in oil, drained
  • 1/2 cup hummus, homemade or store bought
  • 1/4 cup toasted almonds or pine nuts
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped cilantro
  • Red onion

How to Prepare Creamy Linguini With Vegetables [Vegan, Gluten-Free]

  1. Heat plenty of water in a large cooking pot. Add in 1 teaspoon of salt. Bring to a boil and cook the linguini for about 7 minutes, until al dente. Reserve about 1 cup of the water and drain.
  2. In a large wok or cooking pot, heat the olive oil and add in the garlic and gently toast until fragrant for about 45 seconds. Add the red onion and sauté for about 2 to 3 minutes.
  3. Add in the rosemary and the scallion greens and cook for another minute.
  4. Add in the broccoli, mushrooms, asparagus, and sun-dried tomatoes and cover and cook for 4 minutes.
  5. In the meantime, mix the hummus with the reserved cup of pasta water.
  6. Add the linguini to the broccoli mixture and toss well. Add in the hummus sauce and mix well. Add in the scallion greens, almonds or pine nuts, red pepper flakes, and the chopped cilantro and mix well. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 448 | Carbs: 57 g | Fat: 19 g | Protein: 13 g | Sodium: 63 mg | Sugar: 6 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.


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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

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  1. This recipe presents me with the same frustration I\’ve had many times before with OGP recipes, namely discrepancies among ingredients listed, ingredients mentioned in the directions that do not appear in the ingredients list, and an ingredient that appears in the ingredient list but not in the instructions.

    In this case, red onion is called for in the instructions, but is not mentioned in the ingredients list; asparagus is listed in the ingredients, but the instructions do not mention it at all.

    Please, folks: EDIT recipes BEFORE publishing them! I expend a lot of time going through every recipe in the newsletter that I find inviting to assure consistency between ingredients and instructions. This has been a chronic problem with your recipes, and I strongly urge you to correct it — every time I have to go through this editing process (which should occur on your end), I reconsider if I want to continue with your newsletter or recommend it to others.