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.
Cuisine Dairy-Free, Egg-Free, SOS free, Vegan, Whole Food Plant Based
20x20cm / 8x8" casserole, or bigger
⅛cup vegetable broth(30ml)
¼cupsun-dried tomatoes, cut into strips(15g)
1cupreserved pasta water(120ml)
2 handfulsof baby spinachoptional
6ozof dry pasta (eg rigatoni)**(160g)
Italian seasoning and black pepper to taste
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!
**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.
Keyword Hummus Pasta Bake, Pasta Bake, Vegan, WFPB, Whole Foods Plant Based