HUMMUS PASTA, a good idea for leftovers or just because it's great! This is quality "fast food".....The other day I made some smooth, creamy Hummus to have with crisps, toast, veggies but we had quite a bit left over. I don't know about your house but in ours once something is placed in a container and put in the fridge... it disappears from people's memories most of the time. So I made a point to remember I had this, looked around and decided Hummus Pasta was called for.
This could not be easier and it is an amazing way to use up any and all leftovers you have. (My other no-fail clean-out the refrigerator technique is Curry) You can use any type of pasta or noodles, even Ramen, ok? Canned veggies, frozen ones, leftover veggies from a dinner this week, small pieces of protein from To-Go containers or roast chicken left over, taco meat, shrimp or just go Vegan and add all kinds of veggies (all types of salad fixins are great here, I love it with lettuce, sprouts), green beans, spinach, red bell pepper, olives, goat cheese, chickpeas, red onion, sun dried tomatoes, etc.
Once you put the pasta in a pan to cook, you can get the rest of your ingredients ready. Are they already cooked, fine. Do they need cooking? Get on it then. If they're ready to go then get a large pan ready, add some olive oil and begin adding your ingredients by hardest texture first, keep stirring, keeping an eye on the pasta, season until you're ready to complete the finishing touches.
When your pasta is 1-2 minutes from al-dente, add to the pan with the veggies and stir. Add your hummus and 1-2 tbl of the pasta water to loosen the hummus so it will cover the pasta. Stir and insure the consistency is how you like it. Add some lemon juice to brighten the flavors and taste to insure the seasonings are correct. You can always add more pasta water if needed or some olive oil.Once you like it, you're done. Serve. Enjoy!
No comments:
Post a Comment