Roasted Red Pepper Hummus Pasta
With sautéed garlic and sun-dried tomatoes stirred into a creamy, Roasted Red Pepper Hummus sauce, this effortless pasta dish is the ultimate weeknight dinner fix.
Boar's Head
Boar's Head
Recipe - Bay Shore King Kullen
Roasted Red Pepper Hummus Pasta
0
Servings4
0Ingredients
1 lb Fusilli pasta
2 Tbsp olive oil
3 cloves garlic, chopped
1/2 c sundried tomatoes
1 container Boar's Head Roasted Red Pepper Hummus
Fresh Basil
Parmigiano Reggiano, grated
Directions
- In a large pot of boiling water, cook the pasta according to package directions. Be sure to reserve 1 cup of the pasta water before draining.
- Heat olive oil in a skillet over medium heat, then add the chopped garlic. Cook until fragrant, then add the sun-dried tomatoes. Sauté for about 5 minutes.
- Lowering the heat to a simmer, add the hummus to the skillet, combining with small amounts of pasta water at a time until the hummus reaches a creamy sauce consistency.
- Stir in the drained pasta and mix until well combined.
- Top with fresh chopped basil and grated Parmigiano Reggiano.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- In a large pot of boiling water, cook the pasta according to package directions. Be sure to reserve 1 cup of the pasta water before draining.
- Heat olive oil in a skillet over medium heat, then add the chopped garlic. Cook until fragrant, then add the sun-dried tomatoes. Sauté for about 5 minutes.
- Lowering the heat to a simmer, add the hummus to the skillet, combining with small amounts of pasta water at a time until the hummus reaches a creamy sauce consistency.
- Stir in the drained pasta and mix until well combined.
- Top with fresh chopped basil and grated Parmigiano Reggiano.
