This is a great way to add protein to your pasta and use up leftover hummus. You can use any flavor of hummus, but for this recipe, we’re using Brami Garlic & Rosemary Hummus for added garlic and rosemary flavors. This recipe is dairy-free, making it a great vegan recipe!

Time: 20 min.

Servings: 2-4

Ingredients:

• 8 oz pasta of choice
• 2 cloves garlic, minced
• 1/3 cup Brami Garlic & Rosemary Lupini Bean Hummus
• 1/2 tsp red pepper flakes
• 1/2 cup cashew cream (1/4 cup cashews & 1/2 cup non-dairy milk, blended)
• Salt & pepper, to taste
• Vegan parmesan, to finish
• Parsley or basil, chopped for finish

Instructions:

1. Start by boiling water for pasta and cooking as directed on the packaging.
2. While pasta cooks, add oil to a pan over medium heat.
3. Add the minced garlic and red pepper flakes, cooking for about 1 minute. Ensure the garlic doesn't burn.
4. Lower the heat and pour in the cashew cream and hummus, stirring until it comes together. If needed add 1/4-1/2 cup of water to thin out. After a few minutes, the sauce should begin to thicken back up again.
5. Turn heat to low if pasta isn't done cooking. Taste and add salt and pepper as needed.
6. When pasta is finished cooking, reserve 1 cup of pasta water. Transfer the pasta to the sauce and a small amount of pasta water to start. Mix carefully.
7. If the sauce is still too thick add more pasta water.
8. Once you've reached your desired consistency in sauce, serve immediately with basil or parsley and vegan parmesan over the top.