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How to Make Roasted Vegetable and Hummus Pasta

Elevate your pasta night with this Roasted Vegetable and Hummus Pasta. This vibrant dish combines tender roasted vegetables with al dente pasta, all coated in a creamy hummus sauce. It's a perfect balance of flavors and textures that's both comforting and nutritious.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Roasted Vegetable and Hummus Pasta is a delightful fusion of Mediterranean flavors, combining the earthy sweetness of roasted vegetables with the creamy richness of hummus to create a satisfying and nutritious pasta dish.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 pound (450g) pasta (penne or fusilli)
  • 2 cups (300g) mixed vegetables (bell peppers, zucchini, eggplant, cherry tomatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240g) store-bought or homemade hummus
  • 1/4 cup (60ml) pasta cooking water
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. Cut the vegetables into bite-sized pieces. Toss them with 1 tablespoon olive oil, oregano, salt, and pepper on a baking sheet.

  3. Roast the vegetables for 20-25 minutes, stirring halfway through, until they're tender and lightly caramelized.

  4. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

  5. In a large bowl, whisk together the hummus, remaining 1 tablespoon olive oil, minced garlic, and lemon juice. Slowly add the reserved pasta water, stirring until you have a smooth sauce.

  6. Add the hot, drained pasta to the hummus sauce and toss to coat evenly.

  7. Gently fold in the roasted vegetables.

  8. Serve the pasta hot, garnished with grated Parmesan cheese (if using) and fresh basil leaves.

Chef's Notes

  • For a gluten-free version, use your favorite gluten-free pasta.
  • You can customize the vegetable mix based on what's in season or your preferences.
  • To make this dish vegan, omit the Parmesan cheese or use a vegan alternative.
  • The pasta can be served warm or at room temperature, making it great for picnics or meal prep.
  • Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed to loosen the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 15g
  • Carbohydrates: 70g
  • Fiber: 8g
  • Fat: 15g (mostly healthy fats from olive oil and hummus)
  • Rich in vitamins A and C from the vegetables
  • Good source of complex carbohydrates and plant-based protein

Serving Suggestions

  • Serve with a side of mixed greens dressed with a simple vinaigrette for a complete meal.
  • Pair with a crisp white wine like Pinot Grigio or a light red like Beaujolais.
  • For a heartier meal, add grilled chicken or shrimp on top.
  • Garnish with toasted pine nuts or sliced almonds for extra crunch and nutrition.
  • This pasta is perfect for al fresco dining or as a colorful addition to a potluck spread.