Name: Creamy Hummus Pasta with Kale, Roasted Peppers, Olives & Feta
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh basil; 1 ½ cups hummus; ¾ cup Kalamata olives, pitted; 1 ½ (283 g) bags kale, cut and ready to use; 1 ½ (340 g) jars roasted red bell peppers; 425 g rotini pasta; 355 ml whole milk; black pepper; salt

Creamy Hummus Pasta with Kale, Roasted Peppers, Olives & FetaCreamy Hummus Pasta with Kale, Roasted Peppers, Olives & Feta — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh basil

1 ½ cups hummus

¾ cup Kalamata olives, pitted

1 ½ (283 g) bags kale, cut and ready to use

1 ½ (340 g) jars roasted red bell peppers

425 g rotini pasta

355 ml whole milk

black pepper

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 6-8 minutes.

Meanwhile, place hummus, milk, salt, and pepper in a medium saucepan. Stir to combine and bring to a simmer over medium heat. Once simmering, remove sauce from heat, cover with a lid to keep warm, and set aside.

While the sauce is heating, drain and roughly chop roasted peppers and olives. Place both in a medium bowl.

Wash, dry, and pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons. Add to the bowl with the peppers and olives, then set aside.

When the pasta is almost done, add kale to the pot and stir to combine. Continue to cook until pasta and kale are tender, 2-3 minutes more.

Drain pasta and kale in a colander. Return to the pot along with the sauce, peppers, olives, and basil; gently stir to combine.

To serve, divide pasta between plates or bowls, then top with feta. Enjoy!

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