Description
Make a rich, creamy pasta sauce using roasted red peppers and hummus. This recipe is entirely vegan and ready quickly.
Ingredients
Scale
- 12 oz pasta (your choice)
- 1 cup roasted red peppers (jarred, drained)
- 1/2 cup plain hummus
- 1/4 cup reserved pasta water
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes for heat
Instructions
- Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
- While the pasta cooks, prepare the sauce. Combine the roasted red peppers, hummus, lemon juice, garlic, olive oil, basil, salt, and pepper in a high-speed blender or food processor.
- Blend the sauce ingredients until completely smooth. If the sauce is too thick, slowly add the reserved pasta water, one tablespoon at a time, until you reach a creamy consistency. Taste and adjust seasoning if needed.
- Return the drained pasta to the pot over low heat. Pour the sauce over the pasta. Toss well to coat every piece evenly. Add a splash more pasta water if the sauce thickens too much while heating.
- Serve immediately, garnished with extra basil or red pepper flakes if desired.
Notes
- For a richer flavor, use fire-roasted red peppers if available.
- If you do not have fresh basil, use 1 teaspoon of dried basil, but add it during the blending process.
- This sauce thickens as it cools; add more pasta water when reheating leftovers.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 7
- Protein: 18
- Cholesterol: 0