This hummus bake reminds me so much of Mac n' Cheese; probably partly cause of the color, but also because of it's comforting creaminess and the way the pasta crisps up on the top. But, the similarities end there. First of all, this dish has cherry tomatoes which soften and become sweeter while gently baking. That way, when you bite into one, you get a flavor explosion! Incorporating in some broccoli and spinach allows you to get in your veggies and some more textures. Plus, the sauce is made from hummus, so you are getting a satisfying creaminess and plenty of protein. Whats not to love? 😉
Ingredients (generously serves 7)
500g macaroni
1 large head of broccoli, chopped into pieces
250g cherry tomatoes
150g frozen spinach
350g pasta water
1 vegetable bullion cube
250g hummus
150g plain soy yogurt
1 1/2 Tbs lemon juice
1 Tbs dried basil
1 tsp dried oregano
pepper to taste
top with
- vegan cheese
- crushed cornflakes (or breadcrumbs) mixed with olive oil and salt
Instructions
1. Preheat the oven to 400°F. Cook the macaroni until it is approaching al dente. Prep the vegetables. Reserve 350g of the hot pasta water to dissolve the bullion cube, drain out the rest.
2. In a separate bowl, mix the hummus, soy yogurt, lemon juice, basil, oregano, and pepper into the bullion pasta water. Pour the sauce over the cooked macaroni. Stir in the broccoli, cherry tomatoes and spinach.
3. Transfer the pasta mix into a large casserole pan 11x8". Make a topping by mixing together crushed cornflakes, a generous drizzle of olive oil and salt to taste. Sprinkle the topping over the pasta mix. Bake for 30-40 minutes, you may need to cover the pan with foil at some point to prevent the top from browning too much.
Recipe adapted from Pick Up Limes
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