Creamy Spinach Artichoke Hummus Pasta
- 1 12-oz. pack gluten free pasta
- 1 cup reserved pasta water (see Instructions)
- 5 oz. plain hummus (half a standard pack)
- 7 oz. artichoke hearts, roughly chopped (I used these and HIGHLY recommend them!)
- 4 oz. frozen spinach (about 1 and 1/2 cups), thawed, squeezed, and drained
- 1 large garlic clove, minced
- 1/4 tsp. dried Italian Seasoning
- salt + pepper
- Optional: red pepper flakes, parmesan cheese for topping
- Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.
- While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you won’t need it all) pasta water to create a thick and creamy mixture.
- Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.
