Use any brand that you like. Currently, I enjoy Eat Well Embrace Life by Lantana (not an affiliate or sponsor of this blog). These hummus products are great on their own, but when making a sauce, I like to doctor them just a bit with spices, salt and pepper. Particularly if pasta water is needed to thin it out, which should be done sparingly to preserve flavor. The resulting texture is rich and creamy, very much like an Alfredo sauce but without the dairy.
Other vegetables that work well in this dish include mushrooms, spinach, grape tomatoes or a primavera mixture of julienned carrots, onion and zucchini.
If you're wondering what to serve alongside, try a garden salad and a glass of your favorite white wine. Here's to fine vegan eating!
2 cups dry gluten free or regular penne pasta
1 tablespoon olive oil
1 cup fresh or frozen broccoli florets, chopped
1 garlic clove, minced
1/4 cup white bean hummus
1/8 teaspoon chili powder
salt and crushed black pepper to taste
Cook the penne according to package directions. Strain the pasta, reserving one ladle-full of pasta water.
In a sauté pan, heat the oil and broccoli over medium-high until cooked through. Add the garlic, allowing to cook for another minute. Remove from heat and stir in the hummus, chili powder, salt and pepper. Toss the pasta with the sauce to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
Yield: 2-4 servings