Easy, but delicious two-ingredient pasta
What’s not to love about that?
Recipe shared from one of our wonderful patients!
Serves 2
This dish hits all of the high notes: it’s creamy, filling, delicious, and tastes like it took far longer than 20 minutes to make. The secret? Little Sesame Preserved Lemon Hummus.
We've tried plenty of different kinds of hummus over the years, and aside from the from-scratch versions, this is by far the creamiest and tastiest one we’ve come across. It’s made with a mix of organic chickpeas, preserved lemon, tahini, sea salt, and ginger, all coming together to create a simple yet fresh dip that still packs a flavorful punch.
It’s very common to use hummus to make a vegan-version of Alfredo sauce by adding lots of nutritional yeast. When this Little Sesame Preserved Lemon Hummus is mixed with pasta, it reminds us of a creamy lemon sauce, making it perfect for busy weeknights since it takes almost no effort to make :)
INGREDIENTS
8 oz of dried pasta of your choice (we recommend spaghetti, linguine, or angel hair — anything long noodle-shaped)
1 container of Little Sesame Preserved Lemon Hummus
1 cup of reserved pasta water
salt the boiling pasta water
INSTRUCTIONS
Cook the pasta: In a pot, add a hefty spoonful of salt and bring water to a boil over high heat. Once boiling, add roughly 8 ounces (half of a standard box) of your desired pasta and cook to your preferred doneness. Reserve about a cup of pasta water, and then drain the rest.
Make the sauce: In the same pot, add your pasta, container of hummus, and two tablespoons of reserved pasta water (if the mixture is too thick, add a tablespoon more at a time) and mix until emulsified! That’s it :)
NOTES
If we’re feeling especially fancy we will add some red pepper flakes or a dash of freshly grated Parmigiano-Reggiano — but truthfully, it’s plenty flavorful all on its own. The hummus has bits of sliced preserved lemon that taste (and look) just delightful in the final product. One bite, and you’ll be surprised that it didn’t take an entire evening to make.
An entire 8-ounce container of hummus does the trick for 2 servings, but it halves wonderfully if you’re only looking to make a single serving.
photo and recipe credits to the Kitchn (and our patient who showed us the recipe!)
