I made us something light and delicious for lunch!!
Or dinner. It’s really whatever you are feelin, but the point is that this is easy, quick and light! Am umm vegan too…but again, you’ll have to subtract the feta. Sorry, I just can’t do with out the cheese.
Ok, so let me tell you my “poor me” sob story regarding these Mediterranean hummus noodles. I know, maybe not the best way to start a post.
Anyway, I have now made this noodle dish three times as well as taken three sets of photos. Why?
My mom would say because I am crazy, and I would agree, but it’s really just because if my head decides something is not just right, than it will bug me until I finally give in and try to make it right. And that’s what I did with these noodles.
The rational part of my brain knew that the first day I made these they turned out delicious and the photos were fine, but the rational side of my brain NEVER wins.
Basically, I was unhappy that I just slightly overcooked my noodles and in turn they came out all mushy. Here’s the thing though, the noodles still tasted great and you really couldn’t tell they were THAT mushy in the photos, BUT I knew, and so it bugged me. Please tell me someone can relate to this? I can’t be the only one with this crazy of a head on their shoulders…then again, maybe I can.
A week later I decided I’d try just one more time. BAD IDEA.
This day was just not good one. Bad things happened all day. And by that I just mean, I very poorly styled the photos and the lighting was ALL off.
Yes, I am serious. Can you say, a tad on the dramatic side? Yes, I think so. To me though, those are bad, bad, bad things. <–real world problems right there…NOT.
I still couldn’t leave things the way they were, so I made the noodles again (on the same day…good thing they are so quick to make). Third time is a charm right?? Sort of. Still not happy with my bright blue background and worry that it’s a tad obnoxious, but by the third try my thoughts normally just give way to being tired of trying and I except the imperfections.
Also, my mother has informed me that she’d never want to be in my brain. She says it sounds exhausting. To me, it’s just me, and I know nothing else. BUT honestly, I kind of like it. I feel like in the end I make the right choices, so even though at times my brain is a tad torturous, I still love it.
Which is a good thing cause I don’t think I can replace it. 🙂
With all that said I really do love these noodles. They are tossed with a super quick “hummus” pasta sauce that’s creamy and filling. It’s a lot like a cream based pasta, but without all the cream.
The noodles are good completely on their own, but I had a bunch of cherry tomatoes that were a day or two past their prime so I just blistered them on the grill and made a quick sauce for topping. Oh, and I added some baby bell peppers because, YUM!
And that’s it. It’s a completely vegan and gluten-free noodle dish if needed, and perfect for a light lunch and or dinner…which means we get to eat chocolate later!
20 Mediterranean Hummus Noodles with Blistered Cherry Tomatoes.
Servings: 6 Servings
Calories Per Serving: 500 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 cup cherry tomatoes
- 12 baby bell peppers
- 4 tablespoons olive oil divided
- pinch of salt + pepper
- 3/4 pound thin spaghetti use gluten free if needed OR more zucchini "noodles"
- 3/4 cup of your favorite hummus I just used plain hummus
- 1 cup pasta cooking water
- 2 tablespoons basil pesto use a vegan pesto or omit if needed
- 1 cup fresh basil
- pinch of crushed red pepper flakes
- 2 medium zucchini spiralized using a veggie spiralizer*
- 1/3 cup toasted pine nuts chopped
- 1/4 cup kalamata olives chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon balsamic vinegar
- 4 ounces feta cheese crumbled (optional)
- Bring a large pot of salted water to a boil.
- While the water comes to a boil, heat a grill or grill pan to high heat. Add 2 tablespoons olive oil and toss in the tomatoes and baby bell peppers with a pinch of salt and pepper. Grill the peppers until grill marks appear on both sides, about 3 minutes per side. If using an outdoor grill, place the tomatoes on skewers and grill for 30 seconds per "side" or until the tomatoes just start to blister. Remove from the heat. Set aside.
- Once the water is boiling, boil the pasta until al dente. Just before draining the pasta, reserve at least 1 cup of the cooking water. This is SO important as the water is used to make the sauce. Drain the pasta.
- Add the hummus, pesto, basil and crushed red pepper flakes to a large bowl and whisk to combine. Add 1 cup of pasta water to the hummus mixture and whisk to combine. Add the hot pasta and zucchini, toss well to combine. Allow the noodles to sit five minutes so the sauce has time to thicken.
- Grab half of the blistered tomatoes from earlier. Add them to a bowl and lightly mash with a fork, be careful, they will splatter. Stir in the pine nuts, olives, oregano, balsamic vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper.
- Divide the pasta among bowls and top with the tomato sauce, grilled peppers and the remaining blistered tomatoes. Add a handful of feta. Enjoy warm!
*If you do not have a spiralizer just thinly slice the zucchini into matchsticks. **Inspired by Rachel Ray Magazine May 2015 Issue.