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Creamy Hummus Pasta with Greens

29.09.2020 16:03

Serves 4


1 head broccoli, cut into florets

1 zucchini, sliced into 1cm rounds

2 teaspoons olive oil

˝ teaspoon salt

˝ teaspoon black pepper

1 package Planet Plant-Based Edamame Fettuccine, cooked

120 g Hummus Planet Plant-Based Hummus

Zest and juice of a lemon

2 handfuls of greens (mangold, chard, spinach, rucola, etc.)

1 handful basil, finely chopped


Preheat the oven to 200C and line a large baking sheet with parchment paper.

Place the broccoli and zucchini onto the baking sheet. Top with the olive oil, salt, and pepper, and mix well to coat the vegetables.

Bake for 20-25 minutes, or until golden

While the vegetables are cooking, make the pasta

When you drain the pasta, place the hummus, lemon zest, and lemon juice into the bottom of the pasta pot. If your hummus is very thick, add a splash of water to thin slightly. Add the cooked pasta back into the pot along with the greens and basil, then mix well to coat the pasta in the hummus and lemon.

Once the vegetables are ready, mix them in with the pasta and serve immediately, topped with additional basil 

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