This protein-packed hummus pasta has a mac ‘n’ cheese vibe but the sauce is made from chickpeas! Mixed with veggies and sun-dried tomatoes, this is the perfect healthy vegan family dinner.
- 1 pound of pasta (I love using shell pasta—aka “conchiglie” pasta)
- 2 cups of fresh broccoli (chopped into small pieces)
- 1 can of chickpeas (aka garbanzo beans) drained but not rinsed
- 3 cloves of garlic (medium-sized)
- 3 tablespoons of olive oil
- 2 tablespoons of nutritional yeast
- ¾ teaspoons of salt
- ¼ teaspoon of pepper
- ½ cup of pasta water
- 1 cup of baby spinach (tightly packed)
- ¼ teaspoon red pepper flakes
- ¼ cup of sun-dried tomatoes (cut into thin slices, with their juices)
- In a large pot, bring water to a boil.
- In a food processor (or high-powered blender), add the chickpeas, garlic, olive oil, nutritional yeast, salt, and pepper and set aside.
- Once the pot of water is boiling, add the pasta and cook according to package directions—but two minutes before it’s done cooking, add in the broccoli. Before draining the pasta water, take one cup of pasta water and add it to the food processor (this starchy water helps create the perfect sauce). Then drain the pasta and broccoli (do not rinse), return it to the hot pot, and immediately mix in the spinach and allow it to wilt.
- Return to your food processor and process on high until you have a smooth and creamy sauce. This may take a minute of blending—there should be no remaining chunks. Pour into pot of drained pasta.
- Add in the red pepper flakes and sun-dried tomatoes and mix until well combined.
- Serve immediately, sprinkle with salt and pepper to taste, and enjoy!
This dish is best enjoyed right after it’s made. The pasta will absorb the moisture and the sauce will get dry if left out. If you do have leftovers, store them in an airtight container in the fridge and add a splash of water before reheating.
Keywords: vegan, family, dinner, chickpeas, hummus, garbanzo beans, one pot, easy