Hummus Pasta with Roasted Veggies

Photo by Rissa Miller

By Rissa Miller, Vegetarian
Journal
Senior Editor

(Serves 6)

Pre-made hummus is a standby for sandwiches, wraps, and
dipping, but it’s also a wonderful ingredient for other meals. Many companies
like Sabra, make a wide variety of hummus flavors and are wonderful to adapt to
hot meals such as this pasta dish.

3 roma tomatoes

1 large red onion

5 cloves whole garlic, peeled

1 Tablespoon olive oil

Salt and pepper to taste

16-ounce package of pasta, your favorite

2 cups fresh arugula

10-ounce container of hummus (I used Sabra Roasted Garlic)

Juice from 1/2 fresh lemon

2 green onions, chopped

Preheat the oven to 400 degrees. Line a baking sheet with
parchment paper and set aside.

Slice tomatoes and red onion into wedges. Toss
tomatoes, red onions, and garlic in olive oil and salt/pepper, then spread into
a single layer on the prepared baking sheet. Bake at 400 degrees for 30-40
minutes, until veggies are roasted and slightly browned.

When about ten minutes remain on the timer for the veggies,
prepare pasta according to box directions. Drain and toss with arugula and
all the hummus in a large serving bowl. As soon as veggies are done, fold
gently into the hummus. Serve warm, topped with lemon juice and chopped green
onions.