Creamy hummus pasta

This one is best fresh because the hummus thickens as it sits. Leftovers keep about 2 days in the fridge; save some pasta water and add it when reheating to bring the sauce back to life

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the mushrooms: Heat olive oil in a large skillet over medium-high. Add sliced mushrooms, garlic, salt and pepper. Cook for 12–15 minutes, until the mushrooms release their liquid and become nicely browned.

Step 2

Cook the pasta: While the mushrooms cook, boil the pasta in salted water until al dente. Before draining, reserve about 2 cups of pasta water.

Step 3

Make the hummus sauce: Reduce the mushroom skillet to low heat. Add the hummus + 1 cup pasta water. Stir until smooth and creamy. Add more salt or pepper if needed.

Step 4

Combine: Turn off the heat and add the drained pasta. Toss thoroughly. Add additional pasta water a little at a time if you want the sauce creamier or looser.

Step 5

Finish: Stir through/chop over the parsley and serve with freshly cracked pepper and a drizzle of olive oil. Add Parmesan if desired.