These Vegan Bang Bang Cauliflower Wings are crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer or without!
Without a doubt, I’m in love with cauliflower. If you’re feeling deja vu – ish yes, we’ve had this conversation before! After being introduced to cauliflower wings and cauliflower soup , I’ve gone out of my way to seek out all the ways to master cauliflower. Here I am again, but this time with bang bang cauliflower!
What is bang bang cauliflower?
Bang bang cauliflower is essentially cauliflower wings in a bang bang sauce. Surprise! Another cauliflower wings recipe! But bang bang is a special sauce made up of a Chili paste (or really any thick spicy sauce like sriracha), mayo and a sweetener and it tastes sooo divine. After making bang bang broccoli , I knew I wanted to make a cauliflower version. They are similar, but different in flavour and cooking times so I wanted to do a separate version.
Can you make cauliflower wings in the air fryer?
I also get asked all the time “ can I make cauliflower wings in the air fryer? ” So I wanted to address that in this post! Long story short – yes, you can make cauliflower wings in your air fryer!
I’ll include the bake time below and I will also include a bake time for making this in the oven. To me, they come out basically the same, it’s just a matter of preference.
This bang bang cauliflower is honestly a dream come true. As if I didn’t already love spicy cauliflower wings (hello buffalo cauliflower wings ) this bang bang sauce rode into my life like a knight in shining armour. Crispy crunchy cauliflower combined with a sweet and creamy sauce = perfection.
How to make bang bang cauliflower
First, you batter and bread the cauliflower similar to in my cauliflower wings recipes. The difference here is the batter. It’s more of a tempura batter, and comes out nice and light. It really adheres well to the cauliflower.
Next, you toss the cauliflower in the sauce. I eat this two ways. Sometimes I toss the sauce in it and eat It immediately. Or, if you’re like me normally and need to find a show to watch while eating (which let’s be real, take a while sometimes), I toss it in the sauce then stick it back in the air fryer or oven for another minute or two. The sauce really seeps in and the cauliflower stays extra crunchy.
Needless to say; these cauliflower bites are supreme . Like, top-notch foods. I highly recommend them, and love that they actually do taste great the next day too! Be sure to give it a try and happy eating friends!
What to Serve/Eat Bang Bang Cauliflower with
This goes so well with so many things.
- Noodles , fried rice , in lettuce wraps or with dumplings ! It’s totally up to you!
- Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing!
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Cauliflower
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG CAULIFLOWER
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
AIR FRYER INSTRUCTIONS
- IF using an air fryer, preheat to 400 degrees F/200 degrees C.
- Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!
These Vegan Bang Bang Cauliflower Wings are crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer or without!
Without a doubt, I’m in love with cauliflower. If you’re feeling deja vu – ish yes, we’ve had this conversation before! After being introduced to cauliflower wings and cauliflower soup , I’ve gone out of my way to seek out all the ways to master cauliflower. Here I am again, but this time with bang bang cauliflower!
What is bang bang cauliflower?
Bang bang cauliflower is essentially cauliflower wings in a bang bang sauce. Surprise! Another cauliflower wings recipe! But bang bang is a special sauce made up of a Chili paste (or really any thick spicy sauce like sriracha), mayo and a sweetener and it tastes sooo divine. After making bang bang broccoli , I knew I wanted to make a cauliflower version. They are similar, but different in flavour and cooking times so I wanted to do a separate version.
Can you make cauliflower wings in the air fryer?
I also get asked all the time “ can I make cauliflower wings in the air fryer? ” So I wanted to address that in this post! Long story short – yes, you can make cauliflower wings in your air fryer!
I’ll include the bake time below and I will also include a bake time for making this in the oven. To me, they come out basically the same, it’s just a matter of preference.
This bang bang cauliflower is honestly a dream come true. As if I didn’t already love spicy cauliflower wings (hello buffalo cauliflower wings ) this bang bang sauce rode into my life like a knight in shining armour. Crispy crunchy cauliflower combined with a sweet and creamy sauce = perfection.
How to make bang bang cauliflower
First, you batter and bread the cauliflower similar to in my cauliflower wings recipes. The difference here is the batter. It’s more of a tempura batter, and comes out nice and light. It really adheres well to the cauliflower.
Next, you toss the cauliflower in the sauce. I eat this two ways. Sometimes I toss the sauce in it and eat It immediately. Or, if you’re like me normally and need to find a show to watch while eating (which let’s be real, take a while sometimes), I toss it in the sauce then stick it back in the air fryer or oven for another minute or two. The sauce really seeps in and the cauliflower stays extra crunchy.
Needless to say; these cauliflower bites are supreme . Like, top-notch foods. I highly recommend them, and love that they actually do taste great the next day too! Be sure to give it a try and happy eating friends!
What to Serve/Eat Bang Bang Cauliflower with
This goes so well with so many things.
- Noodles , fried rice , in lettuce wraps or with dumplings ! It’s totally up to you!
- Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing!
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Cauliflower
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG CAULIFLOWER
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
AIR FRYER INSTRUCTIONS
- IF using an air fryer, preheat to 400 degrees F/200 degrees C.
- Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!
These Vegan Bang Bang Cauliflower Wings are crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer or without!
Without a doubt, I’m in love with cauliflower. If you’re feeling deja vu – ish yes, we’ve had this conversation before! After being introduced to cauliflower wings and cauliflower soup , I’ve gone out of my way to seek out all the ways to master cauliflower. Here I am again, but this time with bang bang cauliflower!
What is bang bang cauliflower?
Bang bang cauliflower is essentially cauliflower wings in a bang bang sauce. Surprise! Another cauliflower wings recipe! But bang bang is a special sauce made up of a Chili paste (or really any thick spicy sauce like sriracha), mayo and a sweetener and it tastes sooo divine. After making bang bang broccoli , I knew I wanted to make a cauliflower version. They are similar, but different in flavour and cooking times so I wanted to do a separate version.
Can you make cauliflower wings in the air fryer?
I also get asked all the time “ can I make cauliflower wings in the air fryer? ” So I wanted to address that in this post! Long story short – yes, you can make cauliflower wings in your air fryer!
I’ll include the bake time below and I will also include a bake time for making this in the oven. To me, they come out basically the same, it’s just a matter of preference.
This bang bang cauliflower is honestly a dream come true. As if I didn’t already love spicy cauliflower wings (hello buffalo cauliflower wings ) this bang bang sauce rode into my life like a knight in shining armour. Crispy crunchy cauliflower combined with a sweet and creamy sauce = perfection.
How to make bang bang cauliflower
First, you batter and bread the cauliflower similar to in my cauliflower wings recipes. The difference here is the batter. It’s more of a tempura batter, and comes out nice and light. It really adheres well to the cauliflower.
Next, you toss the cauliflower in the sauce. I eat this two ways. Sometimes I toss the sauce in it and eat It immediately. Or, if you’re like me normally and need to find a show to watch while eating (which let’s be real, take a while sometimes), I toss it in the sauce then stick it back in the air fryer or oven for another minute or two. The sauce really seeps in and the cauliflower stays extra crunchy.
Needless to say; these cauliflower bites are supreme . Like, top-notch foods. I highly recommend them, and love that they actually do taste great the next day too! Be sure to give it a try and happy eating friends!
What to Serve/Eat Bang Bang Cauliflower with
This goes so well with so many things.
- Noodles , fried rice , in lettuce wraps or with dumplings ! It’s totally up to you!
- Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing!
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Cauliflower
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG CAULIFLOWER
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
AIR FRYER INSTRUCTIONS
- IF using an air fryer, preheat to 400 degrees F/200 degrees C.
- Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!
These Vegan Bang Bang Cauliflower Wings are crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer or without!
Without a doubt, I’m in love with cauliflower. If you’re feeling deja vu – ish yes, we’ve had this conversation before! After being introduced to cauliflower wings and cauliflower soup , I’ve gone out of my way to seek out all the ways to master cauliflower. Here I am again, but this time with bang bang cauliflower!
What is bang bang cauliflower?
Bang bang cauliflower is essentially cauliflower wings in a bang bang sauce. Surprise! Another cauliflower wings recipe! But bang bang is a special sauce made up of a Chili paste (or really any thick spicy sauce like sriracha), mayo and a sweetener and it tastes sooo divine. After making bang bang broccoli , I knew I wanted to make a cauliflower version. They are similar, but different in flavour and cooking times so I wanted to do a separate version.
Can you make cauliflower wings in the air fryer?
I also get asked all the time “ can I make cauliflower wings in the air fryer? ” So I wanted to address that in this post! Long story short – yes, you can make cauliflower wings in your air fryer!
I’ll include the bake time below and I will also include a bake time for making this in the oven. To me, they come out basically the same, it’s just a matter of preference.
This bang bang cauliflower is honestly a dream come true. As if I didn’t already love spicy cauliflower wings (hello buffalo cauliflower wings ) this bang bang sauce rode into my life like a knight in shining armour. Crispy crunchy cauliflower combined with a sweet and creamy sauce = perfection.
How to make bang bang cauliflower
First, you batter and bread the cauliflower similar to in my cauliflower wings recipes. The difference here is the batter. It’s more of a tempura batter, and comes out nice and light. It really adheres well to the cauliflower.
Next, you toss the cauliflower in the sauce. I eat this two ways. Sometimes I toss the sauce in it and eat It immediately. Or, if you’re like me normally and need to find a show to watch while eating (which let’s be real, take a while sometimes), I toss it in the sauce then stick it back in the air fryer or oven for another minute or two. The sauce really seeps in and the cauliflower stays extra crunchy.
Needless to say; these cauliflower bites are supreme . Like, top-notch foods. I highly recommend them, and love that they actually do taste great the next day too! Be sure to give it a try and happy eating friends!
What to Serve/Eat Bang Bang Cauliflower with
This goes so well with so many things.
- Noodles , fried rice , in lettuce wraps or with dumplings ! It’s totally up to you!
- Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing!
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Cauliflower
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG CAULIFLOWER
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
AIR FRYER INSTRUCTIONS
- IF using an air fryer, preheat to 400 degrees F/200 degrees C.
- Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!
Vegan Bang Bang Cauliflower
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Cauliflower
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG CAULIFLOWER
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
AIR FRYER INSTRUCTIONS
- IF using an air fryer, preheat to 400 degrees F/200 degrees C.
- Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!
Video
Nutrition
Vegan Bang Bang Cauliflower https://jessicainthekitchen.com/bang-bang-cauliflower-vegan/ April 24, 2020
Hummus pasta is an incredibly easy vegan pasta recipe perfect for a weeknight dinner! It’s deliciously creamy, very customisable, and ready to eat in only 20 minutes!
Why add hummus to pasta? The answer is simple: it’s EASY and delish. The concept of hummus pasta is so simple, yet so satisfyingly complex in flavour. We love pasta and we love hummus , and combined? You get a creamy, luscious, tasty pasta dish that comes together in just minutes. I can’t believe it took me this long to think about adding hummus to my pasta!
Why You’ll Love This Hummus Pasta Recipe
- So flipping easy . Hummus pasta is the perfect quick lunch or weeknight dinner, since the hummus pasta sauce is basically just a matter of adding water. Simple!
- Budget-friendly . I love how affordable hummus pasta is. Whether you’re making your own hummus or using store-bought, it’s very budget-friendly and great for meal prep.
- Delicious and creamy . A hummus sauce for pasta just makes sense—it’s a great way to get a creamy, dreamy sauce without using dairy! And with the garlicky, lemony flavour of hummus, you’ve got an excellent starting point.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hummus – I mean, do I even need to say more? Hummus adds a deliciously creamy base without any actual cream. And in case you’re wondering, it doesn’t really taste like hummus at all. Just a creamy, garlicky sauce.
- Pasta – I used gluten-free pasta here, but you can use any pasta that you have on hand.
- Pasta water – This starchy and salted water is great for thinning out your sauce and making it smoother.
- Spinach (or any of your favourite greens) – You can add way more if you want, but greens add a nice hint of freshness.
- Sun-dried tomatoes (and any other sautéed veggies you want to add here) – I love love love sun-dried tomato hummus, so that’s what I was going for with this.
- Salt and pepper to taste – you can also add any additional seasonings here!
How to Make Hummus Pasta
- Cook the pasta . Boil the pasta according to the package directions and reserve some of the water before draining.
- Sauté . While your pasta is boiling, sauté the sundried tomatoes with any other veggies you’re adding in.
- Combine . After your pasta is ready, add the pasta, veggies, hummus and ¼ cup pasta water into your pot and mix them all together.
- Finish . If you want, you can add more pasta water, but it’s totally up to you. Season with salt and pepper to taste and more seasonings if desired. (You know my hummus is loaded with garlic, so I didn’t need to add more in!) Finish with a squeeze of lime or lemon, stir again and bam! Serve and enjoy.
Tips for Success
- Use a good hummus . Choose a high-quality hummus, taste-wise. It’s the star of the dish, so using your favourite hummus for the pasta sauce will result in the best end product.
- Switch it up . You can add in sautéed tomatoes, broccoli, bell peppers, mushrooms—really, any veggies you love. I recommend sautéeing and seasoning them and then adding them into the pasta.
- Don’t forget to reserve that pasta water . The starch in the cooking water from the pasta works its magic when making a hummus sauce for pasta, helping create a silky smooth, creamy consistency.
How to Store and Reheat Extras
- Store in the fridge: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To reheat: Add your desired amount of pasta to skillet over medium heat. Add a splash of water or broth to thin out the hummus pasta sauce. You can also warm it up in the microwave.
- Can I freeze it? Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
More Easy Pasta Recipes
- Creamy Garlic Pasta
- Pasta Carbonara
- Rasta Pasta
- Vegan Spaghetti and Meatballs
- Pasta Primavera
Ingredients
- 2 teaspoons olive oil or any oil
- 1/2 cup spinach , chopped
- 3 sundried tomatoes , thinly sliced
- salt and pepper to taste
- 1 cup garlicky well-seasoned hummus** , you can start with 3/4 cup
- 1/4 cup pasta water + more if needed
- 8 ounces dry pasta
- squeeze lime
Instructions
- In a pot of well salted boiling water, boil your pasta according to package directions. Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
- While pasta is boiling, heat the olive oil in a medium-sized pan.
- When oil is hot, add in the spinach and sundried tomatoes and any other vegetables you might want to add. Add a pinch of salt and black pepper, and saute for about 5 minutes until the spinach is wilted and sundried tomatoes are fragrant.
- Lower the heat to low, and add in the hummus and a 1/4 cup of the pasta water. Stir everything together until smooth and combined. Add in the cooked pasta. Squeeze the lime over the top and stir until everything is combined.
- Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
- Remove from heat, serve and enjoy!
Notes
- *You want to start this recipe with a great base, such as my hummus recipe. If you’re using plain hummus, I highly recommend sauteeing some garlic and onions with your vegetables or adding in garlic powder and onion powder.
- Feel free to customise this dish to your desired consistency and flavour!
- To store : Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth to thin out the hummus pasta sauce, or warm it up in the microwave.
- To freeze : Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
