In this blog post, I transform delicious hummus into an even more delicious creamy hummus sauce that is perfect for pasta. If you’ve been searching for a creamy pasta sauce that does not use cream or nuts, then this recipe will be a special treat for you!
Click “Jump To Recipe” (directly below the title of this post) to skip the blog post and go directly to the recipe! You’ll miss out on helpful tips for this recipe though.
This recipe is especially wonderful…
It’s tastefully loaded with a hearty filling of golden caramelized eggplant, but perfectly versatile enough to substitute the eggplant for zucchinni, asparagus, or spinach as well. The number of ingredients are few enough to make this a tasty little quick-fix to one of those “what’s for dinner” days, or an easy comfort food to enjoy over lunch.
This pasta uses my Caramelized Onion Hummus recipe in the place of ordinary cream. The hummus is great because…well, it’s great. But also because it won’t leave you with that “heavy” feeling in your belly. Hummus is simply a MUCH more healthy alternative. It is de-licious, it’s less fatty (even less than cashew milk) AND by preparing a larger portion of hummus you’ll kill two meals with one simple hummus recipe!! Prepare to enjoy, or serve, hummus as a sandwich spread and/or dip to complement your lunch then follow up with my Pasta with Creamy Hummus Sauce & Caramelized Eggplant recipe for dinner!!
Can I use Store-Bought Hummus?
Store bought hummus can be used in this recipe, but again I have to ask..”whyyyyyy???”, when hummus is farrrr too simple to make on your own and the overall cost remains only a fraction of your store-bought stuff!!
How to Make this pasta Gluten free
If you’re like me and gluten doesn’t agree with your body, the options for gluten free pasta are plentiful! Varieties of it are made from rice, quinoa, corn, soy, or even red lentils! You can easily find several options in nearly any small or large grocery store. Just look for the gluten-free label on the box. My personal favorite is the brown rice pasta since it doesn’t fall apart when cooking, like some of the others.
Note: Some say gluten free pasta doesn’t taste good and is a challenge to cook. Well, a couple of simple tips will help your pasta turn out just fine.
– Begin tasting pasta for doneness as much as several minutes before its
recommended cook time in order to avoid over or under-cooking it.
– Don’t hold it to serve later, instead serve it up while its still freshly cooked
since the texture can mildly change after sitting for a while.
Eggplant is high in fiber and low in soluble carbohydrates. It is also Considered high in chlorogenic acid, which studies indicate as having antioxidant and anti-cancer activities.
Mayo Clinic and American Diabetes Association recommend eggplant based diet as a choice for management of type 2 diabetes.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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- Vegan Kimchi Soup with Vegan Seafood Stock
Save the recipe on Pinterest to Make Later!
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Pasta with Creamy Hummus Sauce and Caramelized Eggplant
- 2 cups cooked pasta
- 2 Asian Eggplants, or 1 large regular eggplant, cut into 1 inch rectangular shapes, or just roughly chop them
- ¾ teaspoon salt
- 1 tablespoon olive oil
- HUMMUS SAUCE:
- 1 cup hummus
- 1/3 cup tahini
- 3 garlic cloves
- Juice of 2 lemons
- 1 1/3 cup water
- 1 green cardamom seed
- 2 teaspoons ground coriander
- Salt to taste
- ½ cup cilantro, chopped
- ¼ cup parsley, chopped
- Place the chopped eggplant in a colander and sprinkle with salt. Rub the salt all over the eggplant and place the colander in the sink or over a large bowl or plate. The salt will remove some of the liquid in the eggplant and remove some of the bitterness. Let this sit while we make the sauce.
- To make the sauce, place the first 8 ingredients into a blender and blend until smooth.
- Once the sauce is made and your pasta is cooked and ready, rinse off the salt from the eggplant and gently squeeze any excess liquid from them. Just grab a handful at a time and squeeze the chopped eggplant, you don’t have to take a long time doing this.
Place a pan on medium heat, add 1 tablespoon of olive oil and eggplant. Cook for about 5 – 8 minutes, or until the eggplant has become slightly golden brown.
- Pour in the hummus sauce and cook for 2 minutes, to cook out some of the raw garlic flavor from the sauce. Add the pasta and herbs, stir, adjust seasonings if needed, and serve!