Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios

This recipe for Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios was inspired by busy Mom of four and entrepreneur Nada Choufi. Nada’s company, Mother May I Bake, makes fresh hummus and when I asked her some of her favourite things to do with the hummus she said she loves to just add a tub of the beet hummus to pasta for a two ingredient meal.

I can imagine how awesome an answer that is to the age-old question, What’s for supper?, when you have four children between 0 to 9 years old! I got thinking about my favourite flavour combinations with beets and added them to Nada’s great idea. She totally inspired me and here are the pretty in pink results.

I hope you’ll give it a try for your next Meatless Monday. If your vegan, substitute vegan cheese for the feta or add some crispy chickpeas instead. The recipe makes a lot. I hope you savour it all ™.

Note: This is NOT a sponsored post. I just like this product and writing about Nada fulfills my quest of supporting Food Artisans of Alberta.

Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios

This dish will brighten your table and please your palate. The beet hummus turns the pasta bright pink, the arugula, lemon, feta and pistachios add pizzaz! It’s easy to convert it from vegetarian to vegan by changing up the cheese garnish. You could use a vegan cheese or even some crispy chickpeas instead of the feta.

• Author: Karen Anderson
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 servings
• Category: Dinner
• Method: Boiling
• Cuisine: Mediterranean

Ingredients

Large pot full of salted water (about 1 teaspoon salt)

1 lb fettuccine or linguini

300 gram tub Beet Hummus 

2 cups baby arugula

Zest of one lemon

½ cup feta (or vegan cheese if you are vegan)

¼ cup sliced, shelled pistachios

Salt and Pepper – to taste

Instructions

1. Bring the salted water to a boil and cook the pasta – about 15 minutes.
2. Drain into a strainer over a bowl, making sure to save the pasta water.
3. Return the pasta to the pot and stir in the tub of beet hummus and the arugula. Use the saved pasta water to thin the sauce to your liking.
4. Turn the mixture out onto a platter and garnish with lemon zest, feta and pistachios.
5. Season with Salt and Pepper – to taste.
6. Enjoy with crusty bread.

 

Keywords: Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios