Day 312: Creamy Hummus Spaghetti

I’m going out on a limb here and combining two of the kids favourite ingredients: hummus and pasta. It makes for an unsuspecting vegan dish where the hummus takes the place of cream but still feels highly indulgent! 

Ingredients (serves 3-4 children):

  • 250g spaghetti 
  • 150g cherry tomatoes
  • 200g hummus
  • 1 x garlic cloves, crushed
  • 2 x tbsp black olives
  • Handful basil leaves, chopped

Cook the spaghetti for 8 minutes, drain, reserving a cupful of the cooking water.

Slice the tomatoes in half and cook in olive oil with the garlic for a minute or two.

Return the pasta to the pan along with the hummus and a good splash of the cooking water. Keep adding the water until it reaches a creamy consistency.

Stir in the olives and basil and serve with freshly milled black pepper.  

I guess this was always going to be a winner – the hummus makes a perfect cheat’s garlicky, creamy sauce. The eldest boy left his tomatoes so we’re working on a new version for next week, using the kids’ suggested ingredients in place of them. 

 

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