This baked hummus pasta is comforting, high in protein, and flavorful. Choose your favorite hummus for this bake recipe and enjoy the mix of Middle Eastern and Italian flavors.
Ingredients
- Kosher salt to taste
- 2 pints cherry tomatoes
- 4 garlic cloves
- 2 to 3 tablespoons extra-virgin olive oil
- 1 cup hummus
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 8 ounces rigatoni
- ⅓ cup sun-dried tomatoes julienned
- 3 tablespoons nutritional yeast
- 5 to 6 fresh basil leaves chiffonade* see note
- Juice of ½ lemon
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF and bring a large pot of water generously seasoned with salt to a boil on the stovetop.
- To an 8 × 12 × 2-inch baking dish, add the cherry tomatoes and garlic, drizzle with 1 tablespoon of oil, and toss to combine.
- Make a well in the center of the baking dish and spoon in the hummus. Top the hummus with the basil, oregano, and rosemary, and drizzle with the remaining 1 to 2 tablespoons oil, then place in the oven to bake for 30 to 40 minutes or until the tomatoes are blistered and juicy.
- While the hummus bakes, prepare your pasta according to package instructions, cooking it until the pasta is al dente and reserving 1 cup of the pasta water before draining.
- Once the tomatoes and hummus are done, carefully mash your tomatoes and garlic with a fork, then mix it with the hummus.
- Add the reserved pasta water, sun-dried tomatoes, and nutritional yeast, and stir well to combine. Pour in the cooked pasta, thinly sliced basil, and lemon juice, then toss to coat in the sauce.
- Adjust salt and pepper to taste, then serve immediately.
NOTE: To chiffonade your basil, stack your basil leaves together, then roll them up into a log. Using a sharp knife, thinly slice the leaves from one end of the roll to the other to get nice, thin strips.