Roasted Red Pepper Hummus Pasta

With sautéed garlic and sun-dried tomatoes stirred into a creamy, Roasted Red Pepper Hummus sauce, this effortless pasta dish is the ultimate weeknight dinner fix.

Boar's Head

Recipe - Bay Shore King Kullen

Fusilli in Roasted Red Pepper Hummus Sauce

Servings4

Ingredients

1 lb Fusilli pasta

2 Tbsp olive oil

3 cloves garlic, chopped

1/2 c sundried tomatoes

1 container Boar's Head Roasted Red Pepper Hummus

Fresh Basil

Parmigiano Reggiano, grated

Directions

In a large pot of boiling water, cook the pasta according to package directions. Be sure to reserve 1 cup of the pasta water before draining.
Heat olive oil in a skillet over medium heat, then add the chopped garlic. Cook until fragrant, then add the sun-dried tomatoes. Sauté for about 5 minutes.
Lowering the heat to a simmer, add the hummus to the skillet, combining with small amounts of pasta water at a time until the hummus reaches a creamy sauce consistency.
Stir in the drained pasta and mix until well combined.
Top with fresh chopped basil and grated Parmigiano Reggiano.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 lb Fusilli pasta

Rao's Fusilli, Bronze Die Cut, 16 Ounce

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$3.49$0.22/oz

2 Tbsp olive oil

Food Club Olive Oil, Pure, 16.9 Fluid ounce

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$7.99$0.47/fl oz

3 cloves garlic, chopped

Garlic Bulbs, 0.13 Pound, 0.13 Pound

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$0.65 avg/ea$4.99/lb

1/2 c sundried tomatoes

B&G Tomatoes, Sun Dried, 7 Fluid ounce

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$6.89$0.98/fl oz

1 container Boar's Head Roasted Red Pepper Hummus

Boar's Head Hummus, Roasted Red Pepper, 10 Ounce

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$3.50 was $4.99$0.35/oz

Fresh Basil

Not Available

Parmigiano Reggiano, grated

Boar's Head Parmigiano Reggiano Cheese, 7 Ounce

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$12.99$1.86/oz

Directions

In a large pot of boiling water, cook the pasta according to package directions. Be sure to reserve 1 cup of the pasta water before draining.
Heat olive oil in a skillet over medium heat, then add the chopped garlic. Cook until fragrant, then add the sun-dried tomatoes. Sauté for about 5 minutes.
Lowering the heat to a simmer, add the hummus to the skillet, combining with small amounts of pasta water at a time until the hummus reaches a creamy sauce consistency.
Stir in the drained pasta and mix until well combined.
Top with fresh chopped basil and grated Parmigiano Reggiano.