Vegan Hummus Pasta with Roast Vegetables and a crispy Garlic-Sage oil

Vegan Hummus Pasta with Roast Veg and crispy garlic sage oil

It’s the combination that gets me. Creamy hummus pasta, roasted peppers, mushrooms, zucchini, and rosa tomatoes finished off with a drizzle of crispy garlic and sage oil. Hooooly smokes!

This meal was made for all you #veganuary folks and now I’m hooked – go figure!

Vegan Hummus Pasta with Roast Veg and crispy garlic sage oil

Hummus Pasta with Roast Vegetables

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Servings: 4 -6 Servings

Ingredients

  • 1 can 400g of chickpeas, DO NOT DRAIN
  • 5-6 tbsp olive oil separated
  • 8 tsp sesame seeds toasted
  • 4 clove garlic separated
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ½ cup fresh coriander loosely packed + including stalks
  • Juice from 1 medium lemon
  • 1 tsp salt separated
  • 1 tsp black pepper
  • 1 large green pepper
  • 1 large yellow pepper
  • 300 g cherry tomatoes
  • 1 large zucchini sliced
  • 250 g mushrooms
  • 500 g egg-free pasta of choice
  • ¼ cup fresh sage leaves

Instructions

  • Preheat the oven to 220 degrees celsius. Start by using a blender to make the hummus  - add the whole can of chickpeas, 1 tbsp olive oil, roasted sesame seeds, 1 clove of garlic, smoked paprika, cumin powder, fresh coriander, fresh lemon juice, 1/2 tsp salt, 1 tsp of freshly ground pepper and blend until smooth. Place in the fridge until you're ready to add the hummus to the pasta.
  • Add the sliced zucchini, whole mushrooms, sliced peppers and whole tomatoes to an oven dish. Sprinkle with 1/2 tsp of salt and 2 tbsp olive oil and roast at 220 degrees celsius for 35-40mins.Roast Vegetables for hummus pasta vegan
  • While the vegetables are roasting you can cook the pasta and garlic-sage oil. Add 3 tbsp olive oil to a small saucepan and add the 3 thinly sliced garlic cloves and sage leaves. Fry until golden brown (do not allow the garlic to become too crispy as garlic can become quite bitter when burnt).
  • Add the pasta to a pot of boiling, salted, water and cook until al dente. Boil pasta until al dente. Drain once cooked but remember to keep a cup of the pasta water aside. In a large saucepan, add the hummus to the pasta and mix. If the consistency is too dry then add some of the pasta water until the right consistency has been achieved. Taste test and add any additional pepper or salt if needed.Hummus Pasta
  • In each serving, you may layer the hummus pasta first, add the roasted vegetables, and then the garlic and sage oil on top. I finished off the dish by adding some chopped flatleaf parsley.Vegan Hummus pasta with roast vegetables and a garlic & sage oil

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