Baked Hummus Pasta

Edit

Servings: 4 Prep: 15 min Cook: 20 min Dairy Free Gluten Free Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Gluten Free Penne Pasta, Cherry Tomatoes, Extra Virgin Olive Oil, Dried Basil, Dried Parsley, Dried Oregano, Fresh Basil

Ingredients

water, for cooking pasta

14 ounces gluten free penne pasta ⚠

1 yellow onion

10 ounces cherry tomatoes ⚠

4 teaspoons minced garlic

2 tablespoons extra virgin olive oil ⚠

8 ounces hummus

1 teaspoon dried basil ⚠

1 teaspoon dried parsley ⚠

1 teaspoon dried oregano ⚠

¼ teaspoon dried rosemary

¼ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

1 tablespoon nutritional yeast

3 ounces baby spinach

¼ bunch fresh basil, optional ⚠

Instructions

1. Preheat oven to 400F. While oven is heating, bring one large pot of water to a rolling boil on the stove. Cook pasta per instructions on packaging.

2. Peel and chop onion into medium-sized pieces. Halve cherry tomatoes.

3. In an oven-proof glass dish, place the cherry tomatoes, chopped onion, and garlic. Drizzle with olive oil.

4. Push tomatoes, garlic and onions to the sides of the dish. Remove hummus from container and place it into the middle of baking dish.

5. Sprinkle hummus and tomatoes with dried herbs and season with salt and pepper.

6. Place into preheated oven and bake for 15-20 minutes, until tomatoes have roasted and are soft.

7. When pasta has finished cooking, pour 3/4 cup pasta water (per 4 servings) into the baked hummus dish.

8. Add nutritional yeast. Mix hummus, pasta water, nutritional yeast, and vegetables well.

9. Strain pasta in a colander. Pour strained pasta into hummus mixture, add in baby spinach, and mix well.

10. Divide the pasta equally between bowls and garnish with a few fresh basil leaves.