This fast one-pot recipe combines leftover or store-bought hummus with pasta, tomatoes, olives and basil to create a creamy vegan dish with flavorful sparks. That is pretty much as good chilly or at room temperature as it’s heat. Since completely different manufacturers or recipes for hummus fluctuate in saltiness, remember to style and regulate the seasoning as you see match.
Storage: Refrigerate for as much as 4 days.
Components
Instructions
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Step 1
Convey a pot of salted water to a boil. Cook dinner the pasta in keeping with bundle directions till al dente.
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Step 2
Whereas the pasta is cooking, scoop out 2 cups of the boiling water from the pot and switch to a small bowl. Add the sun-dried tomatoes and allow them to soak till tender, 5 to 10 minutes, then drain and chop.
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Step 3
When the pasta is finished, scoop out 1 cup of the cooking water, then drain. Return the cooked pasta and 1/2 cup of the reserved water to the identical pot and stir within the sun-dried tomatoes, hummus, recent tomatoes, olives, basil, lemon juice and pepper, tossing to mix. Add some or all the remaining cooking water if wanted to loosen the sauce. Style, and season with salt, extra lemon juice and/or pepper, if wanted.
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Step 4
Garnish with extra tomatoes, olives and basil, and drizzle with olive oil. Serve heat, at room temperature or chilly.
