Go Back
+ servings
pot of pasta with hands stirring next to a plate with basil and olives
Print Recipe
5 from 1 vote

Easy Hummus Pasta with Roasted Broccoli

An easy plant based staple that is packed with fibre and will keep you statisfied the whole night!
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Broccoli, Easy, Hummus
Dietary Preference: dairy free, Gluten-Free, vegan, vegetarian
Servings: 4 people

Ingredients

  • 12 oz package of your favourite pasta
  • 1 cup of your favourite hummus (I use Fontaine Sante Garlic Hummus)
  • 1/2 cup fresh basil, sliced into thin ribbons
  • 1 tbsp naturally refined avocado or extra virgin olive oil
  • zest of 1/2 lemon
  • 1 tbsp lemon juice
  • 1 1/2 lb broccoli, chopped into small florets
  • 2 tbsp naturally refined avocado oil
  • salt and freshly cracked pepper
  • 1/2 cup Castelvetrano olives

Instructions

  • Preheat the oven to 425 degrees and set a large pot of water,covered, on the stove on high heat. 
  • Prepare a rimmed baking sheet with parchment paper.
  • In a medium bowl, toss the broccoli with oil, salt and pepper and transfer the broccoli to the baking sheet. Roast for 15-20 minutes, until the broccoli starts to turn golden brown. Set aside.
  • Meanwhile, boil the pasta according to package directions and reserve 1 cup of the pasta cooking water before draining.
  • To prepare the pasta, drain and quickly rinse the pasta in a colander and return to the pot (off the heat).
  • Add 1 tbsp of oil, the lemon zest, juice and hummus. Now, add just 1/4 cup of the pasta cooking liquid and begin to toss pasta. Continue adding cooking liquid to obtain a creamy sauce that coats the pasta.
  • How much cooking liquid you add will depend entirely on the texture of the hummus you use. The Fontaine Sante brand is quite loose and doesn't require as much water as a thicker product would. I use about 1/2 cup of the liquid.
  • Finally, toss the pasta with olives and basil and a bit of salt and pepper and serve immediately, topped with broccoli.
  • Worth noting: This pasta dries out quickly so I don't recommend letting it sit long. If you do, a little bit of extra cooking liquid will help make it glossy again. However, the pasta does reheat beautifully in the pan and returns to its saucy origins with just a splash of oil and water.