1. Preheat oven to 425. Line a baking sheet with parchment paper and place the broccoli, cauliflower and carrots on top. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
2. Meanwhile, cook the rigatoni in salted boiling water until al dente, about 12 minutes. Drain, reserving 1/3 cup of pasta water.
3. Toss the cooked pasta, roasted veggies, hummus, pasta water, lemon zest/juice and sundried tomatoes in a large bowl.
4. Transfer the pasta to serving dishes and garnish with almonds and basil. Drizzle with olive oil and serve.
Spicy Hummus and Roasted Vegetable Pasta
Serves 4
All you need:
1 small head broccoli, chopped
1 small head cauliflower, chopped
4 carrots, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
8 oz. rigatoni
1 (10 oz.) tub spicy hummus (I recommend Sabra brand)
1/3 cup pasta water
Zest and juice of 1 lemon
1/2 cup sundried tomatoes packed in oil
Toasted sliced almonds and fresh chopped basil, for garnish
Olive oil, for finishing
All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper and place the broccoli, cauliflower and carrots on top. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
2. Meanwhile, cook the rigatoni in salted boiling water until al dente, about 12 minutes. Drain, reserving 1/3 cup of pasta water.
3. Toss the cooked pasta, roasted veggies, hummus, pasta water, lemon zest/juice and sundried tomatoes in a large bowl.
4. Transfer the pasta to serving dishes and garnish with almonds and basil. Drizzle with olive oil and serve.