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Ingredients
Scale
- 1 pint cherry tomatoes
- 3–4 peeled garlic cloves
- 1 cup hummus
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 2–3 tbsp olive oil
- 8 oz dry pasta
- 1 cup reserved pasta water
- 1/3 cup sun-dried tomatoes, sliced into strips
- 3 tbsp nutritional yeast
- 5–6 fresh basil leaves, cut into strips
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cherry tomatoes and garlic with olive oil in a baking dish.
- Make a well in the center and add hummus.
- Season with dried herbs and bake for 30-40 minutes.
- Cook dry pasta according to package instructions and reserve pasta water.
- Mash the roasted mixture into the hummus.
- Combine reserved pasta water, sun-dried tomatoes, and nutritional yeast.
- Fold in the cooked pasta, fresh basil, and lemon juice.
- Serve immediately.
Notes
Try different hummus flavors for variety.
Add lemon juice for brightness.
Leftovers can be stored for up to three days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 0