Are you a pasta lover looking for a delicious, creamy, and slightly spicy dish? This Creamy Sriracha & Lime Hummus Pasta with Roasted Tenderstem Broccoli, Baby Plum Tomatoes, and Peas is the perfect recipe for you!
this vegan meal is not only tasty but also easy to make. The combination of hummus, lime, and sriracha creates a dreamy, creamy sauce that perfectly coats the pasta and veggies. Whether you’re cooking for yourself or a small group, this dish is sure to satisfy your pasta cravings.
Ingredients (Serves 2-3)
- 🌱 3 servings dried penne pasta
- 🌱 250g frozen peas
- 🌱 120g tenderstem broccoli
- 🌱 A drizzle of olive oil
- 🌱 1/2 a 300g pot of hummus
- 🌱 Juice of 1 lime
- 🌱 A drizzle of sriracha (adjust to taste)
- 🌱 A few sliced cherry or baby plum tomatoes
- 🌱 Salt & pepper to taste
Instructions
- Preheat the Oven: Preheat to 200°C/180°C fan/gas 6/400°F. Arrange the tenderstem broccoli on a baking tray, drizzle with olive oil, and season with salt. Roast for 15 minutes, until tender.
- Cook the Pasta and Peas: Cook the pasta according to the package instructions, adding the peas to the same pan.
- Drain and Set Aside: Once cooked, drain the pasta and peas, rinse with cold water, and return to the pan. Set aside.
- Prepare the Vegetables: Remove the roasted broccoli from the oven and slice it. Also, slice the cherry or baby plum tomatoes.
- Mix the Sauce: Add hummus, a drizzle of sriracha, and lime juice to the pasta and peas. Season with salt and pepper. Stir until the pasta
