Looking to revamp pasta night? Love a creamy sauce, but looking for a dairy free version? Try this Creamy Caramelized Onion Pasta, using hummus as the base of the sauce.
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
I have so many memories of my childhood going to Grandma’s for Sunday night dinner with my whole family. Pasta was always on the menu. It’s the Italian way! The second you walked into Grandma’s house you could smell the gravy that has been simmering all day.
Funny story about gravy .. Well, I thought everyone called marinara sauce, gravy. I remember teaching one of my first cooking classes discussing the baked eggplant parm that we were going to top with homemade gravy. With all the puzzled faces looking back at me, I instantly got nervous thinking, “oh no, maybe no one likes eggplant parm?”, but one participant spoke up and questioned the unique combo. They were all thinking gravy = the brown gravy you put on turkey during Thanksgiving. I would have given the same look if I thought I was going to be eating baked eggplant parm with brown gravy. From then on, I’ve been pretty specific when explaining the recipes we are making in cooking class.
Use hummus as a base to create a creamy sauce.
I love creamy pasta, but it always leaves me with a stomach ache because it’s just so heavy. Did you know you can create a creamy sauce using hummus? Is your mind blown? By using hummus as the base for a creamy sauce, not only makes it dairy free but also is a plant-based protein making it a more filling and satisfying bowl of pasta. There are over a dozen delicious flavors of Sabra to choose from, but I have a sweet spot for anything caramelized onion.
To double up on the caramelized onion flavor, I added even more caramelized onions and other veggies to round out this meal. Revamp your pasta night with this new recipe!
This creamy pasta is completely dairy free with the base of the sauce being hummus!
- 1/2 pound linguine
- 1 tablespoon olive oil
- 1 sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 pound crimini mushrooms, sliced
- 4 cups baby spinach
- 8 oz. jar roasted red peppers, packed in water, sliced
- 1 (10 oz.) container Sabra Caramelized Onion Hummus
- 1/3 cup low-sodium vegetable broth
- salt, to taste
- Cook pasta according to pasta directions.
- In a large saute pan, heat olive oil over medium heat. Saute onions and garlic for about 4 minutes, until the onion is translucent. Add the mushrooms and saute for 5-7 minutes, until tender and most of the water has evaporated. Tips: Do not rush this step. The mushrooms will release a lot of moisture. Saute until most of the moisture evaporates.
- Add the spinach and stir to combine and wilt. Fold in the roasted red peppers. Remove from pan and set aside.
- In the same pan, add the container of Sabra Caramelized Onion Hummus and broth. Whisk and bring to a gentle simmer.
- Add the sauteed vegetables and linguine to the sauce. Season with salt to taste.
For a lower-carb version: Use half pasta and half zucchini noodles (or all zucchini noodles)
For gluten-free: Use a gluten-free paste (my favorite it Banza!)
To pack in more protein: Use a bean-based pasta.
Keywords: pasta, dinner, vegetarian
For more delicious recipes, click the link below or go to Sabra.