Delicious and creamy Roasted Red Pepper Hummus Pasta will bring the whole family to the dinner table.  Visually beautiful and oh so yummy, this recipe is easy to pull together using Roasted Red Pepper Hummus, making it a delicious Whole Food Plant Based pasta.  Vegan, oil free, sugar free, no processed ingredients.     

Hi!  Ameera here!

If you love our Roasted Red Pepper Hummus recipe, then you are going to flip over our tasty penne pasta dish.  The roasted red pepper hummus delightfully flavors the pasta and gives it a beautiful creamy coating of yummy goodness.  It is delicious, healthy, and perfect for using up any left-over hummus.

If you don’t have any Roasted Red Pepper Hummus left over because it’s so dang good and you finished it all or you haven’t had time to make some of your own, store bought Roasted Red Pepper Hummus (WFPB complaint) would be a great substitute.

Mr. Picky Eater

Do you know what I love most about this dish?  Michael wanted to try it! We were stunned; he saw it and said he wanted to eat it!  I couldn’t believe it!  Mom and I can never get Michael to try new food (WFPB) as he is super duper picky, so when he actually requested a small dish to try, you could have blown us both over with a feather!

Is that cheese?

First of all, Michael hates cheese! After he requested to try it, he started to worry that the pasta was coated with cheese because the pasta has this beautiful tangerine color from the roasted red pepper hummus so he  assumed it was cheese.  We were like “Michael, you know we don’t eat cheese!  It’s not cheese.”

The taste test!

He loved it!  YAY! He scarfed it down and wanted more!  Winner, winner, pasta dinner!!

I moved at warp speed!

I don’t think I have ever moved faster in the kitchen.  I scrambled to get him another dish as quickly as possible.  I was scared that he would change his mind, and I didn’t want to miss an opportunity to feed him something healthy! LOL

“Michael Stamp of Approval!”

No worries, he was happily anticipating his second helping and chowed it down.  This dish is “Michael Approved!”  A rarity for sure!

Robin here! 

If you are looking to make an easy pasta dish, this is it.  The creamy hummus really does a beautiful job of flavoring the penne pasta.

Additionally, this dish makes a beautiful table presentation.  Don’t forget to reserve a fourth of the red pepper strips and red onions strips to top off the dish.  Chiffonade some fresh basil on top before presenting will allow the basil to warm and emit a beautiful fragrance of freshness.

Mikey loved it!

Oh boy!  When Mikey asked to try the pasta, Monkey’s eyes lit up like a million-watt lightbulb!  She was beyond happy!  She scrambled to get him a plate of pasta so fast I was worried she would slip and fall.  It was like “Speedy Gonzales” (1970’s cartoon) was flying around the kitchen bouncing off of cabinets and cupboards!  I guess she really didn’t want to miss an opportunity to feed Mikey something healthy!  LOL

TP109 Approved!

TP loved it too!  He said he especially loved the pasta flavor coupled with the roasted red pepper and red onion strips.  His words “Delicious, nice touch with the pepper and onion strips – those really made it extra tasty!” 

We hope you give it a try.  It really is an excellent way to stretch your dollar by using the Roasted Red Pepper Hummus by creating a totally different dish!

Products used:

• Baking Sheet
• Large Stock Pot (boiling pasta)
• Large Skillet

Roasted Red Pepper Hummus Pasta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 Servings 1x
• Category: Dinner

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Description

Creamy and delightfully flavored with roasted red peppers and beans, this pasta dish will bring the whole family to the dinner table.  Visually beautiful and oh so yummy, this recipe is easy to make using Roasted Red Pepper Hummus, making it the delicious Whole Food Plant Based pasta.  Vegan, oil free, sugar free, no processed ingredients.

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Ingredients

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• 1 – 16 oz. package of gluten free pasta of choice (or any pasta – we used penne pasta)
• 1 ¼ cup pasta water (from cooking the pasta above)
• 2 – 15.5 oz. cans cannellini beans, drained and rinsed
• 1 cup Roasted Red Pepper Hummus (see recipe)
• 2 red bell pepper, cut into strips
• 1 large red onion, cut into strips
• ¼ teaspoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt (+/- to taste)
• Dash of cayenne pepper (+/- to taste)
• Dash of black pepper (+/- to taste)

Roasted Vegetable Seasoning Ingredients:

• ½ teaspoon garlic powder
• ¼ teaspoon sweet paprika
• ½ teaspoon sea salt (+/- to taste)
• Dash of cayenne pepper (+/- to taste)
• Dash of black pepper (+/- to taste)

Optional toppings:

• Fresh basil, chiffonade

 

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Instructions

1. Preheat oven to 400 F.
2. Heat pasta water to boiling.
3. Mix together the Roasted Vegetable Seasoning ingredients in a small bowl. Set aside.
4. Place the red pepper strips and red onion strips onto a baking sheet. Sprinkle the Roasted Vegetable Seasoning mixture over top of the red peppers and red onions, move the peppers and onions around the baking sheet to ensure even coating.  Cover tightly with foil and bake in the oven for 10 minutes.
5. In the meantime, add the pasta to the boiling water and cook per package directions. Also, see Step #7.
6. Add the Roasted Red Pepper Hummus, cannelloni beans, and the pasta water to a large skillet. Note, the pasta does not have to be done, you can pull out some pasta water while the pasta is still cooking.  Over medium heat, stir to combine.  Then add the paprika, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper to the skillet. 
7. When the pasta reaches the al dente’ stage, quickly drain and place directly into the skillet with the sauce mixture. Stir well to combine.
8. In the meantime, after the red pepper and onion slices have been in the oven for 10 minutes, remove the foil and roast uncovered for 7 minutes.
9. After 7 minutes, remove the red peppers and red onions from the oven. Place ¾ of the red pepper strips and onion strips into the sauce mixture with the pasta and stir to incorporate.
10. Taste the flavors, add more if needed.
11. Serve the pasta topped with the remaining ¼ of the red pepper strips and red onion strips on top. Chiffonade some fresh basil on top before serving.

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Storage:  Store in the fridge and eat within one week.