7-9oz(200-250 g) dried pasta of your choice(gluten-free if necessary)
1red onion, finely sliced(optional)
2cloves garlic, finely chopped(optional)
2-3medium fresh tomatoes, chopped(optional)
¾cup(200 g) hummus(either homemade or shop-bought)
2tablespoonsnutritional yeast(plus more to taste)
Pasta cooking water(as much as is needed)
Zest and juice of half a lemon
Small handful fresh basil, roughly chopped
Salt and pepper to taste
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Once the ingredients are prepped, start cooking your pasta in salted boiling water (according to package instructions). This should take around 10-12 minutes, giving you time to cook the sauce alongside the pasta.
Note: If you prefer, you could skip the step of frying the onion, garlic, and tomato and just go straight to step 5 with the hummus and other ingredients.Heat the oil in a large pan on medium heat and add the sliced red onion, salt, and pepper. Fry gently for around 2-3 minutes to soften, stirring regularly.
Once the onion begins to soften, add the chopped garlic and cook for another 2 minutes.
Next, add the chopped tomatoes and cook for a few minutes to start breaking them down.
Once the tomatoes have started to soften, add the hummus, nutritional yeast, lemon zest, and a few large spoonfuls of the starchy pasta cooking water. Mix well and cook for another 2 minutes, adding plenty of pasta water as required to maintain a creamy sauce consistency.
Roughly chop most of the basil and add this to the pan along with the lemon juice. Stir well and adjust the seasoning, adding more salt, pepper, and nutritional yeast to taste.
Once the pasta is cooked, drain this and mix into the pan with the sauce. Stir well to coat the pasta and then serve with the remaining fresh basil and other toppings such as homemade cashew parmesan.
Lazy option: For an ultra-simple take on this concept, you could just mix cold hummus through cooked pasta (with some of the cooking water retained). But if possible, I'd encourage you to at least include a few flavours such as lemon and basil to help bring it to life.Other additions: Try adding other veg or mushrooms to the pan along with the onion, or spinach or frozen peas to the pasta pot for the last few minutes of its cooking time (you can then drain all of this together).Lighter option: For a lower-calorie meal, try swapping out the pasta for spiralised courgette (zucchini noodles).Gluten-free: Provided you use a GF pasta variety, this recipe will be 100% gluten-free. Storage: You can store this pasta in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: