Rotini pasta with tomatoes, mushrooms, and fresh spinach leaves in hummus sauce on black plate.

Tomato and Hummus Pasta

Rotini pasta with tomatoes, mushrooms, and fresh spinach leaves in hummus sauce on black plate.

Tomato and Hummus Pasta

Pasta and fresh tomatoes in a creamy hummus sauce.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes, Sides
Cuisine Mediterranean
Servings 8 Servings
Calories 195 kcal

Ingredients
  

  • 2 pints cherry tomatoes
  • One 8-ounce container roasted garlic hummus
  • One 12-ounce box whole-grain pasta
  • 1 cup pasta cooking water, reserved
  • Parmesan or feta cheese, chopped olives, optional toppings

Instructions
 

  • Heat oven to 350 F.
  • Place tomatoes in a 9-by-13-inch baking dish, leaving space for hummus in the center. Spoon hummus into baking dish. Bake for 25 minutes or until tomatoes caramelize.
  • While tomatoes and hummus are baking, cook pasta according to package directions. Drain pasta into colander set in a large bowl. Save 1 cup of pasta water for sauce. Set pasta aside in colander.
  • When tomatoes and hummus are done baking, remove from oven and carefully combine the tomatoes and hummus. Add pasta water ¼ cup at a time until the sauce is smooth and velvety. Discard remaining water.
  • Add pasta to the baking dish and gently mix to combine.
  • Garnish with optional toppings, if using. Serve immediately.

Notes

Change it Up
  • Garnish with fresh chopped cherry tomatoes and fresh basil.
  • Add sauteed mushrooms, zucchini and summer squash during Step 5.
  • Add baby spinach during Step 4.

Nutrition

Serving: 1 cupCalories: 195kcalCarbohydrates: 36gProtein: 8gFat: 5gSodium: 109mgFiber: 6g
Keyword 5 Ingredients or Less, Meatless, Vegetarian
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