Vegan Beet Hummus Pasta (Simple & Delicious)
This simple and delicious vegan beet hummus pasta recipe is the perfect dish to make for a cozy night in or dinner with friends.
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Servings: 4 servings
Ingredients
For the Sauce
- ½ cup raw cashews - unsalted, soaked for 4 hours or boiled for 15 minutes
- ¾ cup beet hummus - store bought or homemade
- 2 tablespoons olive oil
- 1 pinch chili flakes
- ½ onion - diced
- 1 clove garlic - minced
- 1 teaspoon Dijon mustard - or to taste
- ½ lemon - juiced
- 3 tablespoons nutritional yeast
- ¾ cup pasta water - or more, to taste
For the Pasta
- 14 ounces Mezzi Rigatoni - measured dry
- 2 tablespoons olive oil
- 1 pinch chili flakes - or to taste
- 6 asparagus spears - trimmed and chopped
- 1 cup baby spinach
- 4 tablespoons Vegan parmesan
- 1 pinch Sea salt - or to taste
- 1 pinch Cracked black pepper - or to taste
Instructions
Make the Pasta
- Cook the pasta in salted water until al dente, about 10 minutes (or according to the package instructions). Reserve 1½ cups of pasta water before draining. While the pasta is cooking, make your sauce.
Make the Sauce
- To a large pan or skillet, add the olive oil and chili flakes and heat over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds. Remove from heat and add to a blender.
- Drain and rinse the cashews. Add them to the blender with the remaining sauce ingredients. Start with ½ cup of water and increase until you have a smooth consistency.
Cook the Asparagus and Bring it All Together
- Heat the olive oil in the same pan as the garlic and onions and cook the asparagus for about 3-4 minutes, then add the spinach and cooked pasta.
- Add in the sauce and toss to combine. If the sauce is too thick, loosen it with the reserved pasta water.
- Taste test and adjust the seasoning accordingly, then transfer to bowls and finish with more vegan cheese, a drizzle of olive oil, and a pinch of chili flakes.
Tried this recipe?Let us know how it was!