Ingredients
- 3 cups broccoli florets
- 8-oz. baby bella mushrooms, quartered
- 1 Tbsp. olive oil
- salt+pepper
- 1 package DeLallo Gluten Free Corn/Rice Spaghetti
- ¾ cup plain hummus
- zest 2 lemons
- 2 small cloves garlic, minced
- ½ tsp. red pepper flakes (more or less to taste)
- 4+ Tbsp. reserved pasta water
- ½ cup. jarred roasted red peppers, cut into thin strips
- fresh parsley to serve
Instructions
- Preheat your oven to 400 degrees F. Start heating your pasta water according to package instructions.
- Add broccoli and mushrooms to a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 10-15 minutes, or until the vegetables start to brown. Set aside.
- While your vegetables are roasting, make the Creamy Lemon Hummus sauce: Add hummus, lemon zest, garlic, and red pepper flakes to a small bowl and mix to combine. Season with salt and pepper as necessary, as all hummus recipes are different.
- Cook pasta according to package instructions. Reserve ½ cup pasta water prior to draining. Thin our your hummus sauce with the reserved pasta water until it can easily be drizzled.
- Add cooked pasta to a plate, drizzle with hummus sauce, and top with roasted broccoli, roasted mushrooms, roasted red peppers, and parsley. Top with additional black pepper and red pepper flakes if desired.
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