Creamy Sriracha & Lime Hummus Pasta with roasted tenderstem broccoli, baby plum …

Creamy Sriracha & Lime Hummus Pasta with roasted tenderstem broccoli, baby plum tomatoes & peas. ๐Ÿ˜‹โฃ๐Ÿ๐Ÿ’š
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Recipe by nourishingalex
๐Ÿ“‹Serves 2-3โฃ
๐ŸŒฑ 3 servings dried penne pasta โฃ
๐ŸŒฑ 250g frozen peasโฃ
๐ŸŒฑ 120g tenderstem broccoliโฃ
๐ŸŒฑ a drizzle of olive oil โฃ
๐ŸŒฑ 1/2 a 300g pot of hummus โฃ
๐ŸŒฑ juice of 1 limeโฃ
๐ŸŒฑ a drizzle of sriracha (depending on how much of a kick you like) โฃ
๐ŸŒฑ a few sliced cherry or baby plum tomatoes โฃ
๐ŸŒฑ salt & pepper to tasteโฃ
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1. Preheat oven to 200C/180C fan/gas 6/400F. Place your tenderstem broccoli onto a baking tray, drizzle with a lil olive oil, season with salt. Cook in the oven for 15 mins until the stems are soft when poked with a knife. โฃ
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2. Cook pasta according to packet instructions, cook the peas in the same pan as the pasta. โฃ
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3. Once the pasta & peas are cooked, drain the water through a colander, rinse the pasta with cold water, then pour back into the pan. Set aside.โฃ
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4. When the broccoli is cooked take them out the oven and slice them up. Slice your cherry or baby plum tomatoes aswell. โฃ
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5. Add hummus, a drizzle of sriracha & lime juice to your cooked pasta and peas, season with salt & pepper, stir through until the pasta is โฃsaturated in a creamy hummus sauce (taste to check if you need to add more sriracha or any more salt and pepper). Gently stir through the roasted broccoli & sliced tomatoes. Enjoy! โฃ
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Any leftovers? Store in an air tight container and keep in the fridge for up to 4 days. Can eat cold! โฃ
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24 thoughts on “Creamy Sriracha & Lime Hummus Pasta with roasted tenderstem broccoli, baby plum …”

  1. oooh this looks like the most perfect pasta so delicious๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ

  2. ๐Ÿ’•๐Ÿ’›๐Ÿ’•๐Ÿ’›๐Ÿ’•๐Ÿ’›๐Ÿ’•๐Ÿ’›๐Ÿ’•๐Ÿ’›๐Ÿ’•

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