Do you love hummus and want a quick and easy dinner? This Creamy Butternut Squash Hummus Pasta is for you! Make a batch of our Roasted Butternut Squash Hummus and then use some of the leftovers to stir in to pasta with some greens for a healthy meal under 15 minutes. Trust me on this one – hummus makes an incredible pasta sauce.
Dipping some pita bread in hummus is always a classic way to eat it, but there is so much more that you can do with hummus, like using it in this Creamy Butternut Squash Hummus Pasta. It’s creamy, protein packed and not to mention cheap to make, which is why it makes a great pasta sauce. If you have never tried it with pasta, then you are missing out.
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This is just a quick post for you all today, as there really isn’t much that needs saying about this recipe apart from it’s amazing and couldn’t be any easier. You can use any hummus you like, but to keep this a super budget friendly meal then always go with homemade. This spaghetti dish is vegan, has just 3 ingredients and ready in under 15 minutes. That’s my kind of meal!
We used our Roasted Butternut Squash Hummus, as it adds a hidden vegetable portion to the pasta and a little bit of extra colour too. For more colour, we stirred in some rocket (arugula) which gave it a nice peppery kick too. Then some chilli flakes went on top to finish it, obviously.
We are saving up all our spare pennies to do as much travelling this year as possible, so the first thing we are cutting back on is our food budget. Our cupboards are literally bursting with food like pasta and tinned beans, so putting them together was the first step to a budget meal. We usually just stir beans in to spaghetti with some olive oil, lemon juice, garlic and diced tomatoes, but we decided to turn the beans in to a sauce once and as it was basically hummus, it was a natural progression to stir actual hummus in to pasta. Life changing.
- 140 g Spaghetti
- 1 portion Roasted Butternut Squash Hummus
- 2 Handfuls of rocket lettuce (arugula)
- Red chilli flakes (optional)
Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
Drain and put back in the pan and stir in the hummus and rocket.
Serve in bowls and sprinkle on the chilli flakes if using.