Creamy Spinach Artichoke Hummus Pasta

• Vegan

• Produce

  • 1 1/2 cups 4 oz. frozen spinach, frozen
  • 7 oz Artichoke hearts
  • 1 Garlic clove, large

• Condiments

  • 5 oz Hummus, plain

• Pasta & Grains

  • 1 12-oz. pack Pasta, gluten free

• Baking & Spices

  • 1/4 tsp Italian seasoning, dried
  • 1 Salt + pepper

Found on fooduzzi.com

Ingredients

• 1 12-oz. pack gluten free pasta
• 1 cup reserved pasta water (see Instructions)
• 5 oz. plain hummus (half a standard pack)
• 7 oz. artichoke hearts, roughly chopped (I used these and HIGHLY recommend them!)
• 4 oz. frozen spinach (about 1 and ½ cups), thawed, squeezed, and drained
• 1 large garlic clove, minced
• ¼ tsp. dried Italian Seasoning
• salt + pepper
• Optional: red pepper flakes, parmesan cheese for topping

Directions

• Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.
• While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you wont need it all) pasta water to create a thick and creamy mixture.
• Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.