creamy vegan lemon garlic pasta
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1 cup spinach
1 cup plain hummus
1 pound spaghetti pasta
Juice of 1 lemon + zest
¼ cup chopped fresh basil, plus more for serving
Pinch of crushed red pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
Transfer the cooked pasta to the skillet, add the basil and crushed red pepper.