Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick, wholesome, and nutritious hummus pasta for a fantastic weeknight dinner.
This delicious easy meal is ready in less than 25 minutes, and you can make it storebought hummous like these one from Mezete
Mezete has the following advantages
Middle Eastern authentic taste, All Natural Ingredients, No Preservatives, Long Shelf Life, Rich in Tahini & Velvety Smooth Hummus
For this recipe I used the Original Hummus but if you want more spice you can use other flavours like the Mezete Roasted pepper or the Mezete Herbs hummous.
This is one of those recipes for when you don’t have much time to cook but still want something homecooked, wholesome, tasty, and with high-quality plant protein. Hummus and pasta are a tasty and nutritious combination. To make this pasta dish even more delicious, we like to add sauteed mushrooms.
All you have to do is:
1) sauté the mushrooms
2) cook the pasta
3) toss pasta with hummus, mushrooms, and some pasta cooking water.
Sprinkle with fresh parsley on top, freshly cracked black pepper, and good quality virgin olive oil, and your delicious, quick, and easy hummus pasta is ready.
You can use any pasta for this recipe, including gluten-free pasta. We use rigatoni, but spaghetti, linguine, fusilli, rotini, and penne are also excellent.
You’ll need a large pot of salted boiling water to cook the pasta.
This recipe is best with Mezete hummus as it high in protein and tachini, and becomes very creamy when combined with pasta water
Reserved pasta water
Although this is technically not an ingredient but a byproduct of pasta cooking, I write it in the list here because it’s essential to make this recipe. We use reserved pasta cooking water to make the hummus sauce.
To speed things up, use pre-chopped mushrooms. You can use fresh or frozen mushrooms. You’ll also need olive oil, salt, black pepper, and garlic.
You can use most mushroom varieties, including white button mushrooms, portobello, cremini, and baby bella mushrooms.
Add a handful of chopped flat-leaf parsley to freshen up the dish and add a touch of color.M
Boil the pasta
Put a large pot of water to boil, season it with salt, and add the pasta. When the pasta is cooked al dente, reserve two cups of pasta water, drain the pasta, and toss it in the pan with the sauce.
Mushroom and hummus sauce
Clean and chop the mushrooms into ⅙ or 4mm thin slices.
Warm up the olive oil in a large skillet, then add the mushrooms. Season them with salt and black pepper.
Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.
The mushrooms will first release water.
Keep cooking them until the water is gone and they get some brown color, then add grated garlic and chopped parsley, stir and cook for one more minute until you smell the garlic aroma.
Add the hummus and one cup of reserved pasta water.
Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.
Turn the heat off, toss in the cooked pasta, and stir it until fully coated in the sauce.
Plate and enjoy ! Check my full instragram video below