Hummus Pasta
Servings: 4 people
- 12 ounces (340 grams) pasta any, we use rigatoni
- 1 pound (450 grams) mushrooms
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 clove garlic grated
- 2 tablespoons parsley chopped
- 1 heaping cup (260 grams) hummus
- BOIL PASTA: Put a large pot of water to boil, season it with salt, and add 12 ounces pasta.When the pasta is cooked al dente, reserve two cups of pasta water, drain the pasta, and toss it in the pan with the sauce.Tip: start cooking the pasta when you are 10 minutes in with the mushrooms.
- COOK MUSHROMS: Clean and chop 1 pound mushrooms into ⅙ or 4mm thin slices.Warm up 1 tablespoon extra virgin olive oil in a large skillet, then add the mushrooms, 1 clove garlic (grated), 1 teaspoon salt, and ⅛ teaspoon black pepper.Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.
- MAKE SAUCE: Add 1 heaping cup hummus and one cup of reserved pasta water.Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.
- ADD PASTA: Turn the heat off, toss in the cooked pasta, and stir it until fully coated in the sauce.If the sauce is too thick, add more pasta water until you reach your desired consistency.Serve with freshly cracked pepper, 2 tablespoons parsley (chopped), and a drizzle of good quality extra virgin olive oil.You can also sprinkle it with a tablespoon of grated parmesan cheese.
