- Jan 21, 2021

Creamy Hummus Pasta Bake

Watch How to Make it Here

This recipe starts at 03:25

This pasta recipe is rich and creamy, and easy to whip together. It comes together with under 10 ingredients, and makes use of hummus to both flavour and add a wonderful creaminess to the sauce. The recipe is a forgiving one, so toss in whatever veggies you have in the fridge, and enjoy!

Creamy Hummus Pasta Bake

▸ ▹ Vegan, gluten-free, soy-free

Yield: 4 servings Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

INGREDIENTS

Pasta

½ head broccoli

6¼ cups (400 g) dry shell pasta (or swap for GF pasta) ¾ cup + 1 Tbsp (200 g) hummus

1⅔ cups (400 mL) canned full-fat coconut milk 1½ cup (270 g) cherry tomatoes

Vegan parmesan cheese

½ cup (65 g) raw cashews 2 Tbsp (19 g) nutritional yeast

¼ tsp garlic powder (optional)

⅛ tsp salt

Directions

Preheat the oven to 390°F (200°C).
Cut the outer thick skin on the stem of the broccoli and discard. Cut the stem into little pieces. Cut the broccoli florets into bite-sized pieces.
Cook the pasta in salted boiling water according to package instruction. Cook until tender, but not quite done, ideally stopping about 3 - 4 minutes before the pasta is al dente. Add the chopped broccoli stem to cook with the pasta in the last minute. Then drain.
Add the pasta to a large 11 x 8 inch (28 x 21 cm) baking dish.
To a large bowl, add the coconut milk and hummus, and mix until well combined. Pour this overtop the pasta.
Add the broccoli and tomato, to the baking dish, and toss everything to coat.
Bake in the centre rack of the preheated oven for 20 minutes.
Meanwhile, make the vegan Parmesan cheese by adding the cashews, nutritional yeast, garlic powder, and salt to a small food processor. Blend until a fine meal-like consistency is achieved.
If desired, although optional, add some of the Parmesan cheese to the top of the baked pasta and bake for an additional 3 - 5 minutes to toast.
Serve the pasta while hot, and sprinkle overtop more Parmesan cheese. Enjoy!