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- 8 oz pasta of choice (penne or fusilli works well) - 1 cup roasted red peppers (jarred or homemade) - 1 cup chickpeas, drained and rinsed - 1/4 cup tahini - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 lemon, juiced - 1/2 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste - Fresh basil leaves for garnish - Grated parmesan cheese (optional) - Use ounces for pasta. - Cups work for roasted peppers and chickpeas. - Tablespoons are great for tahini and olive oil. - Teaspoons suit spices like smoked paprika and cumin. - You can swap the pasta for gluten-free options. - Use white beans if you don't have chickpeas. - Sun-dried tomatoes make a great choice instead of roasted peppers. - Almond butter can replace tahini in a pinch. - Any neutral oil will work if you run out of olive oil. - Fresh herbs like parsley can replace basil for a twist. - Skip the cheese for a vegan dish. To start, fill a large pot with water. Add a good amount of salt to the water. Bring it to a boil over high heat. Once the water is boiling, add 8 oz of your favorite pasta. Penne or fusilli work best for this dish. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When the pasta is cooked, reserve 1/2 cup of the pasta water. Then, drain the pasta in a colander. Set it aside while you prepare the hummus sauce. Grab a blender or food processor for this part. Add 1 cup of roasted red peppers to the blender. You can use jarred or homemade peppers. Next, add 1 cup of drained chickpeas. Then, pour in 1/4 cup of tahini and 2 tablespoons of olive oil. Add 2 minced garlic cloves and the juice from 1 lemon. For flavor, sprinkle in 1/2 teaspoon of smoked paprika and 1/2 teaspoon of cumin. Season with a pinch of salt and pepper. Blend everything until it is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water. Blend again until you reach the right consistency. In a large mixing bowl, combine the warm pasta with the hummus sauce. Toss well to coat every piece of pasta. If the sauce is still too thick, add more reserved pasta water. Do this one tablespoon at a time until it is creamy enough for your taste. Once mixed, serve the pasta in bowls. For a nice touch, garnish with fresh basil leaves. If you like, sprinkle some grated parmesan cheese on top. Enjoy your creamy roasted red pepper hummus pasta! To get that rich and creamy texture, blend your sauce well. Use a good blender or food processor. Start with the roasted red peppers and chickpeas. Add tahini, olive oil, garlic, and lemon juice next. Blend until smooth. If the sauce is too thick, add some reserved pasta water. This water is starchy and will help create a silky sauce. Aim for a spreadable, creamy mix that coats the pasta well. Seasoning is key to a tasty dish. Start with salt and pepper, but don't stop there. Smoked paprika and cumin add depth. They bring warmth and a hint of smokiness. Taste the sauce as you mix. This will help you adjust the flavors. If it needs more zing, add extra lemon juice. For a herbaceous touch, you can also mix in fresh herbs like basil or parsley. How you serve your pasta can make a big impact. Use deep pasta bowls for a nice look. Drizzle a little olive oil on top for shine. Add fresh basil leaves for a pop of green. If you love cheese, sprinkle some grated parmesan on top. This adds flavor and a nice texture. For extra flair, you can even add some chili flakes for a spicy kick. {{image_2}} To make this dish vegan, skip the parmesan cheese. The creamy hummus sauce is already rich. You can also use nutritional yeast for a cheesy flavor. It adds a nice umami taste without dairy. If you want more protein, add cooked chicken or shrimp. Toss them in with the pasta and sauce. For a plant-based option, try adding lentils or tofu. They absorb the flavors well and boost nutrition. Want to switch things up? Change the roasted red peppers for sun-dried tomatoes. They add a tangy twist. You can also swap tahini for almond butter for a nuttier taste. If you crave spice, add some red pepper flakes to the sauce. Each swap gives your dish a new flair. You can store leftover creamy roasted red pepper hummus pasta in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 5 days. Before serving, check for any signs of spoilage. If you want to freeze the pasta, it’s best to do this before adding any toppings. Put the cooled pasta in a freezer-safe container. It can last up to 3 months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat, use a pan over low heat. Add a splash of water or olive oil. Stir it often to keep it from sticking. You can also use a microwave. Heat in short bursts, stirring in between. This helps keep the creamy texture. Yes, you can make this recipe in advance. I suggest cooking the pasta and sauce separately. Store the hummus sauce in the fridge for up to three days. When ready to eat, cook the pasta fresh. Mix the warm pasta with the chilled sauce. This keeps the pasta from getting soggy. Penne and fusilli work best for this dish. Their shapes hold the sauce well. You can also try spaghetti or farfalle if you like. Choose your favorite type and enjoy! Yes, you can! Use gluten-free pasta options like quinoa or brown rice pasta. These alternatives still taste great with the hummus sauce. Just cook them according to the package instructions. Enjoy a delicious meal that fits your needs! This blog post guided you through making a delicious pasta dish with hummus sauce. We covered the key ingredients, their measurements, and smart substitutions. You learned step-by-step how to cook pasta, prepare the sauce, and combine them. Helpful tips ensured a creamy texture and a burst of flavor for your meal. Consider trying variations like vegan swaps or extra protein. Plus, we shared storage tips for keeping leftovers fresh. Now, with all this knowledge, you can create a tasty dish that fits your needs. Enjoy your cooking journey!

Creamy Roasted Red Pepper Hummus Pasta

Craving something delicious and unique? Try this creamy roasted red pepper hummus pasta! This easy recipe combines the rich flavors of roasted red peppers and chickpeas to create a smooth, flavorful sauce that coats your favorite pasta perfectly. In just 25 minutes, you can whip up a satisfying meal garnished with fresh basil and optional parmesan. Click to explore the full recipe and elevate your pasta game today!
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Ingredients
  

8 oz pasta of choice (penne or fusilli works well)

1 cup roasted red peppers (jarred or homemade)

1 cup chickpeas, drained and rinsed

1/4 cup tahini

2 tablespoons olive oil

2 cloves garlic, minced

1 lemon, juiced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

Fresh basil leaves for garnish

Grated parmesan cheese (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

    Make the Hummus Sauce: In a blender or food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, minced garlic, lemon juice, smoked paprika, cumin, and a pinch of salt and pepper. Blend until smooth and creamy, adding a little reserved pasta water as needed to reach desired consistency.

      Combine Pasta and Sauce: In a large mixing bowl, toss the warm pasta with the hummus sauce until well coated. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time, until it reaches your preferred creaminess.

        Serve: Divide the creamy pasta into bowls. Garnish with fresh basil leaves and a sprinkle of grated parmesan cheese if desired.

          Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

            - Presentation Tips: Serve in deep pasta bowls, drizzled with a little olive oil and garnished with extra herbs for a pop of color.