Vegan, Gluten-Free Spring Vegetable Hummus Pasta – perfect weeknight recipe celebrating Spring. It is easy, quick, and flexible with hummus and vegetables of your choice. 

Sometimes I get over zealous when it comes to soaking and cooking beans/grains ahead of time. For example, last week I completely forgot that I was traveling and had way too much chickpeas and quinoa that needed to be utilized, hence the Spring Vegetable Hummus Pasta & Quinoa Cookies were made to avoid food waste. Does it feel like Spring around there? DFW has a mind of it’s own mind but I am ready to break out of leggings, put on some shorts, and eat all things light and springy. I am using two of my fav. Spring veggies peas & asparagus along with gochujang hummus but feel free to use whatever hummus you like to create a creamy base.

Several years ago, I made a transition to buy only whole wheat based pasta but I am always interested to try different products out there like quinoa and lentil-based as they sometimes offer more protein, fiber and other nutrients when compared to the wheat-variety. Recently, Modern Table sent me Mixed Lentil Penne (14 grams of protein & 3 grams of fiber per serving) to try and I utilized that in Spring Vegetable Hummus Pasta but feel free to use pasta of your choice!

Year 2016 is Year of Pulses, an ingredient that is already a staple in my diet. Pulses are the edible seeds of plants in the legume family and only refer to “dried” seeds such as dried peas, edible beans, lentils and chickpeas. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins, which is why we need to include them more often in our life. Is it just me or is the price of asparagus always THAT high? Like $5 for a bunch, yet I caved in bought it because it’s Spring and greens are important.

Spring Vegetable Hummus Pasta is one of those recipes that you can whip up on any given weeknight, especially if you totally didn’t meal plan for the week…or if you need to use up the last of the remaining hummus or simply just eat greens.

Spring Vegetable Hummus Pasta

Author: Dixya @ Food, Pleasure, and Health
Serves: 4

Ingredients

• 5 oz. uncooked lentil pasta
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 bunch asparagus, chopped
• 1/2 cup peas (I used frozen)
• 1.5 cups hummus of your choice
• 2-3 tablespoon water, optional
• salt, pepper as needed

Instructions

1. Cook pasta according to the instructions on the back of the pasta package. Drain and keep it aside.
2. In a large pan, heat oil over medium heat and sauce onions until slightly soft.
3. Saute asparagus till its barely cooked. Add peas and stir everything together.
4. Add pasta to the pan and add hummus and combine everything together.
5. Add 2 tablespoon water only if the mixture is too thick.

If pasta is not your things, may I suggest you Lemon Asparagus Cauliflower Rice, another light Springy option for dinner.

Linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

Modern Table sent me their pasta to try but I was not compensated to write this post. All opinions are 100% as always mine!