Vegan Easy Hummus Casarecce Pasta With Spinach Recipe
Welcome to our vegan kitchen! Today, we're embracing simplicity with a delectable yet easy-to-make recipe that marries the creaminess of homemade hummus with the savory goodness of casarecce pasta and nutrient-rich spinach. Let's dive into this flavorful vegan delight!
Ingredients
- 8 ounces casarecce pasta - $7.89
- 1 cup homemade hummus - $4.25
- ¼ cup pasta water - free
- 2 tablespoons lemon juice - $6.75
- Zest from 1 lemon - $5.93
- 2 tablespoons nutritional yeast - $4.06
- Handful of fresh basil leaves - $6.44
- Red pepper flakes - $5.09
- Salt and black pepper - pantry staples
- 2 tablespoons extra virgin olive oil - $2.21
- 2 cups fresh spinach leaves - $3.58
- Fresh parsley for garnish - $2.92
Instructions
- Cook Casarecce Pasta:
- Boil a large pot of salted water and cook the casarecce pasta until it reaches al dente. Reserve ¼ cup of pasta water before draining.
- Prepare Hummus-Based Sauce:
- In a bowl, mix together the homemade hummus, lemon juice, lemon zest, nutritional yeast, red pepper flakes, and a handful of torn fresh basil leaves.
- Sauté Spinach and Combine with Sauce:
- In a large pan over medium heat, add olive oil and gently sauté the fresh spinach until wilted. Reduce heat and add the hummus mixture to the pan, stirring to combine.
- Blend Pasta with the Sauce:
- Incorporate the cooked pasta into the pan with the sauce. Add a splash of reserved pasta water to achieve a creamy consistency while stirring well.
- Final Touches and Serving:
- Season with salt and black pepper to taste. Garnish with fresh parsley for a burst of color and flavor.