A hearty go to for our arrival meal, this comforting dish is our way of saying welcome home. Then flavorful pumpkin sauce gives you everything you’d want in a creamy pasta without the dairy. A good dose of hummus adds protein and body.
From our center to your home.
Yield: 4 Servings
Ingredients
1 lbs. Bucatini (or other dry pasta)
3 oz. sun-dried tomatoes
1 teaspoon of oil from sun-dried tomatoes
1 cup cherry tomatoes, sliced in half
Salt, black pepper, and red pepper flakes (optional) to taste
1 teaspoon dried oregano
½ lbs. spinach
2 cloves garlic diced
1 teaspoon fresh thyme, chopped fine
2 sage leaves, chopped
1 cup hummus
1 cup pumpkin puree
fresh basil for garnish
Step 1
Add 1 ⅔ tablespoons of salt (a bit more if using large grain salt like Dimond Kosher) and 1 gallon of water to a large pot and bring it to a rolling boil. Add the pasta and cook according to package instructions. Before draining, reserve 1 cup of pasta water.
Step 2
Place a pan on the stove over medium heat. Add sun-dried tomatoes, oil, cherry tomatoes, a pinch of salt & pepper, red pepper flakes and oregano to the pan and stir to combine. Cover and cook until tomatoes have softened (approx. 5 minutes).
Add spinach to the pan and cover again for another 2-3 minutes.
Add the garlic, thyme, sage, hummus and pumpkin to the pan and stir to combine. Continue to heat until warm and bubbly. Turn heat off.
Step 3
Add hot pasta to the pan and toss to combine. If the sauce is too thick, add pasta water as needed. Taste and adjust seasonings as needed.
Garnish with fresh basil and parmesan cheese, if desired.
