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!
- 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.