SUN-DRIED TOMATO HUMMUS PASTA (GF) (V)

A creamy, flavor-packed pasta dish that’s both gluten-free and vegan. The secret? Hummus! It adds the perfect silky texture and rich flavor without needing any dairy. Quick, simple, and oh-so-satisfying.

Ingredients

For the Pasta

• 14 oz gluten-free penne pasta

• 10 jarred sun-dried tomatoes + 2 tsp oil from the jar

• 2 garlic cloves

• 2 tsp fresh basil, chopped

• 1 medium red onion

• Salt & pepper to taste

For the Sauce

• 12–14 oz hummus of your choice

How to Make It

1. Cook the Pasta
   Cook pasta according to package instructions. Before draining, reserve 1 cup of pasta water and set aside.

2. Prepare the Sauce
   Finely slice the sun-dried tomatoes. Peel and slice the red onion, then peel and grate the garlic.
   Heat the reserved sun-dried tomato oil in a large frying pan over medium heat.
   Add the onion with a pinch of salt and cook for 3 minutes until softened.
   Add sun-dried tomatoes and garlic, cooking for another 2 minutes.

3. Combine Everything
   Add the cooked pasta to the pan along with ½ cup of the reserved pasta water. Toss well to coat.
   Stir in the hummus, adding more pasta water as needed until you get a silky, creamy sauce.
   Season with salt and pepper to taste.

4. Serve & Enjoy
   Sprinkle with fresh basil and a crack of black pepper. Serve immediately with a crisp green salad on the side.

Tips

• For extra flavor, stir in a squeeze of lemon juice before serving.

• Add baby spinach or roasted veggies for a heartier version.

• Leftovers keep well in the fridge for up to 3 days — just reheat gently with a splash of water.