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Creamy Sriracha & Lime Hummus Pasta

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🌱 3 servings dried penne pasta ⁣
🌱 250g frozen peas⁣
🌱 120g tenderstem broccoli⁣
🌱 a drizzle of olive oil ⁣
🌱 1/2 a 300g pot of hummus ⁣
🌱 juice of 1 lime⁣
🌱 a drizzle of sriracha (depending on how much of a kick you like) ⁣
🌱 a few sliced cherry or baby plum tomatoes ⁣
🌱 salt & pepper to taste⁣


1. Preheat oven to 200C/180C fan/gas 6/400F. Place your tenderstem broccoli onto a baking tray, drizzle with a lil olive oil, season with salt. Cook in the oven for 15 mins until the stems are soft when poked with a knife. ⁣

2. Cook pasta according to packet instructions, cook the peas in the same pan as the pasta. ⁣

3. Once the pasta & peas are cooked, drain the water through a colander, rinse the pasta with cold water, then pour back into the pan. Set aside.⁣

4. When the broccoli is cooked take them out the oven and slice them up. Slice your cherry or baby plum tomatoes aswell. ⁣

5. Add hummus, a drizzle of sriracha & lime juice to your cooked pasta and peas, season with salt & pepper, stir through until the pasta is ⁣saturated in a creamy hummus sauce (taste to check if you need to add more sriracha or any more salt and pepper). Gently stir through the roasted broccoli & sliced tomatoes. Enjoy! ⁣

Any leftovers? Store in an air tight container and keep in the fridge for up to 4 days. Can eat cold!

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