Description
A quick, creamy, and satisfying pasta dish made by tossing al dente rigatoni with sautéed mushrooms and a smooth hummus-based sauce.
Ingredients
- 12 oz pasta (e.g., rigatoni)
- 1 lb mushrooms, thinly sliced
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- ⅛ tsp black pepper
- 1 clove garlic, grated
- 2 Tbsp chopped parsley
- 1 heaping cup hummus
- Pasta cooking water (reserve ~2 cups)
Instructions
- Bring a large pot of salted water to a boil; cook pasta until al dente. Reserve ~2 cups pasta water, drain and set pasta aside in pot.
- Meanwhile, heat oil in a skillet over medium‑high, add mushrooms, garlic, salt & pepper. Sauté 12–15 minutes until browned.
- Stir in hummus and ~1 cup reserved pasta water on low heat until creamy, adding more water to reach desired consistency.
- Turn off heat, toss in cooked pasta and stir until fully coated. Garnish with parsley and an optional drizzle of olive oil.
Notes
- Reserve pasta water to thin the sauce and help it cling to the noodles.
- Use classic or plain hummus for best flavor.
- Add extra pasta water if sauce gets too thick when stirring in pasta.