Easy Hummus Pasta Bake Recipe (vegan)
Try this easy hummus basta bake! Rigatoni pasta, tomatoes, broccoli and spinach are coated in a creamy and comforting hummus sauce. This recipe is vegan, sos free, high in protein and can be made gluten free, if wished.
Servings: 4 servings
Equipment
- 20x20cm / 8x8" casserole, or bigger
Ingredients
- ¼ cup nutritional yeast (15g)
- ⅛ cup vegetable broth (30ml)
- 1 tablespoons miso paste
- 1 ½ cup hummus* (250g)
- 1 cup broccoli florets (100g)
- 1 cup cherry tomatoes (150g)
- 4 cloves of garlic
- ¼ cup sun-dried tomatoes, cut into strips (15g)
- 1 cup reserved pasta water (120ml)
- 2 handfuls of baby spinach optional
- 6 ounces of dry pasta (eg rigatoni)** (160g)
- Italian seasoning and black pepper to taste
Instructions
- Preheat oven to 190°C / 375°F.
- In a baking dish add nutritional yeast, vegetable broth, and miso paste whisk together. Add hummus and whisk again. Then add garlic, broccoli, sun-dried tomatoes, and cherry tomatoes and stir around once more. Bake for 10 minutes. Pre-cook pasta in boiling water while the sauce is baking (follow package instructions, but cook 2-3 minutes shorter). Your want your pasta slightly undercooked!
- After baking, add fresh lemon juice, cooked pasta with 1 cup of pasta water, and spinach, if used, to the baking dish. Give it a good stir and bake for another 30 minutes. Check on it and stir around thoroughly every 10-15 minutes.
- Take out of the oven. Add some Italian seasoning and black pepper. Serve hot and enjoy!
Notes
**Pasta: For an extra boost in protein choose a high protein pasta, like bean-based pasta. For a gluten free version use gluten free pasta.