Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Simple Broccoli-Carrot Vegan Pasta with Hummus Sauce
A quick and easy Italian-French fusion vegan pasta dish featuring tender boiled broccoli and carrots tossed in a creamy hummus sauce made with almond milk. Perfect for beginners, this low-sugar, halal recipe requires minimal cooking and ingredients.
20 min
Easy
2 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour2/10
Umami3/10
Spicy0/10
🥄 Texture
Al dente pasta provides a slight bite while the hummus-based sauce is smooth and creamy, coating each strand. Broccoli and carrots are tender but retain a gentle crunch if not overcooked, giving a pleasant contrast.
👃 Aroma
Warm, nutty chickpea and tahini notes from the hummus mingle with olive oil and dried Italian herbs for a mild savory bouquet. Steamed broccoli and carrots add a fresh green and slightly sweet vegetal scent, with a faint lemon/garlic lift if the hummus contains those.
🍷 Pairs Well With
A dry white wine such as Sauvignon Blanc or Pinot Grigio, or a crisp sparkling water with lemon; for a non-alcoholic option, iced lemon water or a light herbal iced tea (mint).
🥗 Side Dishes
A simple mixed-green salad with lemon vinaigrette; crusty bread or garlic bread to scoop the sauce; or roasted/spiced chickpeas for extra protein and crunch.
Ingredients(8 items)
- 1150 grams pasta (any type, dried)
- 21 cup broccoli florets (fresh or frozen)
- 31 cup carrots (sliced)
- 41/3 cup hummus
- 51/4 cup almond milk (unsweetened)
- 61 tablespoon olive oil
- 71/2 teaspoon dried Italian herbs (optional)
- 8Salt to taste
Nutrition Information(per serving)
360
Calories
12g
Protein
55g
Carbs
9g
Fat
Instructions
- 1
Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (usually 8-10 minutes) until al dente.
- 2
Step 2: During the last 4 minutes of the pasta cooking time, add broccoli florets and sliced carrots into the boiling water with the pasta to cook them until tender.
- 3
Step 3: Drain the pasta and vegetables together in a colander. Reserve 1/4 cup of the pasta cooking water.
- 4
Step 4: In the same pot, combine hummus, almond milk, olive oil, dried Italian herbs (if using), and a pinch of salt. Stir gently over low heat until smooth and warmed through. If the sauce is too thick, add reserved pasta water a little at a time to reach a creamy consistency.
- 5
Step 5: Add the drained pasta, broccoli, and carrots back into the pot with the sauce. Toss everything gently to coat evenly. Serve warm.
- 6
Tip: Stir gently to avoid breaking the vegetables or pasta. Adjust salt and herbs to your taste.
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