This recipe is featured in our VEGAN Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
- 1 pound pasta
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 7 sun dried tomatoes in oil, roughly chopped
- 2 cloves garlic, sliced
- 1 cup hummus
- Salt, to taste
- Red chili flakes, to taste
Bring a large pot of heavily seasoned water to a boil. Cook the pasta according to package directions until al dente.
Heat olive oil in a sauté pan and cook onion until soft, about 5 minutes. Add tomatoes and cook until the juices release, 2 minutes. Add garlic, sweat until fragrant, 30 seconds. Stir in hummus and 1/2 cup pasta water. Stirring occasionally, cook until slightly thickened, 5 minutes.
Transfer the sauce into a blender and blend until smooth. Transfer the blended sauce back into the pan and stir in pasta, adding more pasta water as needed to loosen the sauce and coat the pasta. Season to taste with salt and garnish with chili flakes.