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

Tomato and Hummus Pasta

Tomato and Hummus Pasta

Pasta and fresh tomatoes in a creamy hummus sauce.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes, Sides
Cuisine Mediterranean
Servings 8 Servings

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: 195calCarbohydrates: 36gProtein: 8gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 109mgFiber: 6g
Keyword 5 Ingredients or Less, Meatless, Vegetarian