This Mediterranean inspired pasta dish came into existence sort of by accident. I had roasted some red peppers, not knowing what they would become. The next day they became a roasted red pepper + white bean hummus. And then I stumbled upon a hummus + pasta dish by Half Baked Harvest via Pinterest. So a hummus
roasted red pepper + white bean pasta
- 2 whole roasted red peppers
- 2 cloves garlic
- 1 can white beans (cannelini or great northern)
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1/4 cup water
- pasta of choice- I usually do 1/2 whole wheat spaghetti 1/2 zucchini noodles
- 2 fresh roma tomatoes
- handful of fresh basil
To roast the red peppers cut in half length wise and place on a foil lined baking sheet. Back at 350 degrees F for about 40 minutes. Roasted red peppers from a jar or can will work too, but there is nothing like the real thing!
Remove the stem and most of the seeds from the peppers when they have cooled enough to handle. Add to a food processor along with rinsed and drained white beans, garlic, salt, olive oil, and water.
*If you are making this for a dip rather than a pasta sauce, hold back on the water and just add enough to get desired consistency.
Blend until smooth.
Well, that was easy. Past sauce done. Cook pasta as directed and spiralize or julienne zucchinis if using.
I like to do about half zucchini noodles and half whole wheat spaghetti. The portion sizes here are up to you, there should be enough sauce to cover enough pasta for four people. Or just make enough for two and keep the extra sauce as a hummus/dip/spread for tomorrow.
Dice the roma tomatoes and fresh basil. After draining the pasta, toss it with the zucchini noodles and return to the pot over low heat. Toss the sauce, tomatoes, and basil in with the pasta over the heat until warm.
Served here on a Wings Hawaii decal dish!