Introduction & Inspiration
This Hummus Pasta recipe is a stroke of genius! I’m always looking for creative ways to use hummus, and this dish takes it to a whole new level. It’s creamy, flavorful, and surprisingly easy to make.
The inspiration for this recipe came from a desire to combine two of my favorite things: pasta and hummus. I love the creamy texture of hummus and the versatility of pasta. I thought, why not put them together?
I experimented with different variations, adding various vegetables and spices. But this simple mushroom version is my absolute favorite. It’s a dish that’s both comforting and exciting.
It’s perfect for a quick weeknight dinner, and it’s also impressive enough to serve to guests. It’s a guaranteed crowd-pleaser. I make it all the time.
Nostalgic Appeal
While Hummus Pasta might not be a traditional dish with deep historical roots, it evokes a sense of modern comfort food. It combines the familiarity of pasta with the increasingly popular and beloved flavor of hummus. It’s a fusion of familiar favorites.
For me, pasta dishes always bring back memories of family meals and shared moments around the table. Hummus, on the other hand, represents a more recent culinary discovery that I’ve wholeheartedly embraced. It’s a blend of old and new.
This recipe takes those two elements and creates something unique and satisfying. It’s a dish that feels both familiar and innovative at the same time. It’s comfort food with a modern twist.
It’s the kind of meal that makes you want to curl up on the couch and savor every bite. It’s simple, yet incredibly flavorful. It’s a dish that I’ll be making for years to come.
Homemade Focus
As with all my cooking, I believe in the power of homemade. While this recipe uses store-bought hummus for convenience, the overall dish is still very much a homemade creation. And, of course, you can make your own hummus!
Making the sauce from scratch and cooking the pasta yourself gives you control over the ingredients and the final flavor. You can choose your favorite type of pasta, use high-quality olive oil, and adjust the seasonings to your liking.
This recipe is a testament to the fact that homemade meals don’t have to be complicated or time-consuming. It’s a quick and easy dish that’s perfect for busy weeknights. Yet it tastes like you spent hours in the kitchen.
It’s a reminder that even the simplest ingredients can be transformed into something extraordinary with a little bit of creativity and care. And it’s a dish that’s sure to impress. It is one of my favorites.
Flavor Goal
The flavor goal of this Hummus Pasta is to create a creamy, savory, and earthy dish with a hint of garlic and fresh herbs. The hummus provides the creamy base, while the mushrooms add an earthy depth of flavor.
The garlic and parsley contribute a bright, herbaceous note that complements the other flavors beautifully. The salt and pepper enhance the natural flavors of the ingredients. It’s a simple yet complex flavor profile.
The pasta water is a key ingredient, as it helps to create a smooth and emulsified sauce. It also adds a touch of starchiness, which helps the sauce cling to the pasta. It’s all about the texture.
The overall effect is a dish that’s both comforting and satisfying. It’s a flavor combination that’s surprisingly addictive. You’ll find yourself going back for seconds (and maybe even thirds!).
Ingredient Insights
Let’s break down the ingredients that make this Hummus Pasta so delicious. First, we have the pasta. You can use any type of pasta you like.
I prefer to use rigatoni, as its ridges and tubes are perfect for holding the creamy hummus sauce. But other shapes, such as penne, fusilli, or even spaghetti, would work well too.
Next, we have the mushrooms. These add an earthy depth of flavor and a meaty texture to the dish. I like to use cremini mushrooms, but you can use any type of mushroom you prefer.
Extra virgin olive oil is used for sautéing the mushrooms and adds richness to the sauce. Use a good-quality olive oil for the best flavor.
Salt and black pepper season the mushrooms and enhance the flavors of the other ingredients.
Garlic provides a pungent aroma and flavor that complements the hummus and mushrooms beautifully. Fresh garlic is always best, but you can use garlic powder in a pinch.
Parsley adds a fresh, herbaceous note that brightens up the dish. I prefer to use fresh parsley, but you can use dried parsley in a pinch (about 1 teaspoon).
The star of the show is, of course, the hummus. You can use store-bought hummus or make your own. I recommend using a plain, classic hummus for this recipe.
Finally, the pasta water is a crucial ingredient. It helps to create a creamy, emulsified sauce that coats the pasta perfectly. Don’t throw it away!
Essential Equipment
You won’t need any fancy equipment to make this Hummus Pasta. Just a few basic kitchen tools will do the trick:
A large pot for cooking the pasta.
A large skillet for cooking the mushrooms and making the sauce.
A sharp knife and cutting board for slicing the mushrooms and chopping the parsley.
A colander for draining the pasta.
A wooden spoon or spatula for stirring.
That’s it! This recipe is incredibly simple and requires minimal equipment. It’s a perfect for beginner cooks and busy people.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements, for easy reference:
- 12 ounces pasta (any shape, rigatoni recommended)
- 1 pound mushrooms, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- â…› teaspoon black pepper
- 1 clove garlic, grated
- 2 tablespoons parsley, chopped
- 1 heaping cup chickpea hummus (store-bought or homemade)
These measurements are a guideline. You can always adjust ingredient quantities to your preference.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor of the dish.
Step-by-Step Instructions
Ready to make some delicious Hummus Pasta? Here’s a detailed, step-by-step guide:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
Before draining the pasta, reserve 2 cups of the pasta water. This starchy water is crucial for creating a creamy sauce.
Drain the pasta and set it aside.
2. Sauté the Mushrooms:
Clean and slice the mushrooms into thin slices (about 4mm or â…™ inch).
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper.
Cook for 12-15 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid.
3. Add Garlic and Parsley:
Stir in the grated garlic and chopped parsley. Cook for 1 more minute, until fragrant.
4. Make the Hummus Sauce:
Reduce the heat to low. Add the hummus and 1 cup of the reserved pasta water to the skillet.
Stir until the sauce becomes creamy and smooth. Adjust salt and pepper to taste.
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet. Toss until the pasta is evenly coated in the hummus sauce.
If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired consistency.
6. Serve:
Serve the Hummus Pasta immediately. Garnish with a sprinkle of fresh parsley, freshly cracked black pepper, and a drizzle of olive oil.
Optional: Top with grated Parmesan cheese or vegan Parmesan cheese. Enjoy!
Troubleshooting
Even with a simple recipe, things can sometimes go wrong. Here are a few common issues and how to fix them:
Problem: The sauce is too thick.
Solution: Add more of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Problem: The sauce is too thin.
Solution: Continue to cook the sauce over low heat, stirring occasionally, until it thickens slightly. You can also add a bit more hummus.
Problem: The dish is too bland.
Solution: Add more salt and pepper to taste. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.
Problem: The mushrooms are rubbery.
Solution: Make sure you’re cooking the mushrooms over medium-high heat and that you’re not overcrowding the pan. Cook them until they’re browned and have released their liquid.
Problem: The pasta is overcooked.
Solution: Unfortunately, overcooked pasta can’t be fixed. Make sure to cook the pasta al dente, according to the package instructions.
Tips and Variations
Here are some tips and variations to help you customize this Hummus Pasta to your liking:
Tip: For a richer flavor, use a high-quality extra virgin olive oil.
Tip: If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley instead.
Tip: To add a bit of heat, add a pinch of red pepper flakes to the mushrooms while they’re cooking.
Variation: Add other vegetables, such as spinach, kale, zucchini, or bell peppers, to the mushrooms.
Variation: For a vegan option, make sure to use a vegan-friendly pasta and omit any Parmesan cheese or use a vegan alternative.
Variation: Add a squeeze of lemon juice to the finished dish for extra brightness and acidity.
Variation: Top the pasta with toasted pine nuts or chopped walnuts for added crunch.
Variation: Use different types of hummus, such as roasted red pepper hummus or garlic hummus, for a different flavor profile.
Variation: Add a protein, like some grilled chicken.
Serving and Pairing Suggestions
This Hummus Pasta is a complete meal on its own, but it also pairs well with a variety of side dishes and beverages. Here are some suggestions:
Serving Suggestions:
Serve it hot, as a main course.
Garnish with fresh parsley, black pepper, and a drizzle of olive oil.
Serve with a side salad or some crusty bread.
Pairing Suggestions:
A light-bodied white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the creamy hummus sauce.
A medium-bodied red wine, such as Chianti or Merlot, can also work well, especially if you add other vegetables or protein.
A cold beer, such as a lager or pale ale, is a refreshing choice.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Iced tea or lemonade would also be delicious.
Nutritional Information
This Hummus Pasta is a relatively healthy and nutritious meal. Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):
- Calories: Approximately 500-600
- Protein: 20-25 grams
- Fat: 20-25 grams (mostly from the olive oil and hummus)
- Carbohydrates: 70-80 grams
- Fiber: 10-15 grams
This is just an estimate. Hummus is a good source of plant-based protein and fiber.
Mushrooms are low in calories and a good source of vitamins and minerals. Pasta provides carbohydrates for energy.
Overall, this Hummus Pasta is a balanced and satisfying meal that’s a good option for a healthy diet.
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Hummus Pasta
Description
This Hummus Pasta recipe is a stroke of genius! I’m always looking for creative ways to use hummus, and this dish takes it to a whole new level. It’s creamy, flavorful, and surprisingly easy to make.
Ingredients
- 12 ounces pasta (any shape, rigatoni recommended)
- 1 pound mushrooms, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- â…› teaspoon black pepper
- 1 clove garlic, grated
- 2 tablespoons parsley, chopped
- 1 heaping cup chickpea hummus (store-bought or homemade)
Instructions
Ready to make some delicious Hummus Pasta? Here’s a detailed, step-by-step guide:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
Before draining the pasta, reserve 2 cups of the pasta water. This starchy water is crucial for creating a creamy sauce.
Drain the pasta and set it aside.
2. Sauté the Mushrooms:
Clean and slice the mushrooms into thin slices (about 4mm or â…™ inch).
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper.
Cook for 12-15 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid.
3. Add Garlic and Parsley:
Stir in the grated garlic and chopped parsley. Cook for 1 more minute, until fragrant.
4. Make the Hummus Sauce:
Reduce the heat to low. Add the hummus and 1 cup of the reserved pasta water to the skillet.
Stir until the sauce becomes creamy and smooth. Adjust salt and pepper to taste.
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet. Toss until the pasta is evenly coated in the hummus sauce.
If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired consistency.
6. Serve:
Serve the Hummus Pasta immediately. Garnish with a sprinkle of fresh parsley, freshly cracked black pepper, and a drizzle of olive oil.
Optional: Top with grated Parmesan cheese or vegan Parmesan cheese. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Hummus Pasta journey! We’ve covered everything from inspiration to nutritional information. Here’s a quick summary:
Summary: This Hummus Pasta is a creamy, flavorful, and easy-to-make dish that combines the best of both worlds: pasta and hummus! It’s a perfect weeknight meal that’s both satisfying and nutritious. The earthy mushrooms and fresh parsley complement the creamy hummus sauce perfectly.
Q&A:
Q: Can I make this recipe ahead of time?
A: You can cook the pasta and sauté the mushrooms ahead of time. Store them separately in the refrigerator. When you’re ready to serve, make the hummus sauce and combine everything together.
Q: Can I freeze this dish?
A: I don’t recommend freezing this dish, as the pasta may become mushy upon thawing. It’s best enjoyed fresh.
Q: I’m allergic to chickpeas. Can I use a different type of hummus?
A: Yes, you can use a hummus made from other beans, such as white beans or edamame. You can also try using a tahini-based sauce instead of hummus.
Q: Can I add other spices to this dish?
A: Absolutely! Feel free to experiment with different spices, such as cumin, coriander, paprika, or smoked paprika.
Q: Can I use this sauce with other dishes?
A: Yes! The hummus sauce is delicious on its own as a dip for vegetables or pita bread. You can also use it as a spread for sandwiches or wraps.