Roasted Garlic Hummus Pumpkin Pasta
Creamy, savory, and full of flavor, this simple pasta makes for a great main dish or a side for Friendsgiving.
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ingredients
- 1 pound penne pasta
- 2 Tbsp olive oil
- 1 15- ounce can pumpkin purée [ or 15 ounces homemade pumpkin puree[(https://www.cakenknife.com/how-to-make-pumpkin-puree/)
- 1/4 cup Sabra Roasted Garlic Hummus
- 1 1/2 cups vegetable broth
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp Greek yogurt
- 1/2 cup roughly chopped sun-dried tomatoes
- 1/2 cup shredded Parmesan cheese plus more to garnish
- 1 tsp chopped fresh parsley
instructions
- Bring a large pot of salted water to a boil over high heat. Boil until pasta is cooked al dente. When done, drain pasta and set aside.
- While the pasta is cooking, add pumpkin puree, hummus, and broth to a large skillet. Stir well to combine. Stir in chili powder, paprika, red pepper flakes, salt, and pepper. Bring to a simmer over medium heat, allowing it to thicken, cooking for about 10 minutes, stirring occasionally.
- Stir in Greek yogurt, sun-dried tomatoes, and cheese until combined and cheese is mostly melted. Taste and season with additional salt and pepper to taste.
- Add drained pasta to the sauce, tossing to coat.
- Serve with a garnish of freshly chopped parsley.