Creamy Roasted Tomato Pasta

Meal Mentor

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Preheat oven to 425F.

Line baking sheet with parchment paper.

Place cherry tomatoes on baking sheet and bake 20-60 minutes, until soft, shriveled and some have popped.

Meanwhile, cook pasta via package instructions, adding kale a minute before

the pasta is done.

Drain, reserving 1⁄2 cup cooking water, and return pasta and kale to pot.

Whisk hummus and basil together, then slowly add cooking water as needed to

get a creamy consistency.

Pour sauce over pasta and kale and toss to coat.

Season with black pepper.

Fold in roasted tomatoes and mix well.

Top with vegan parm.

Preheat oven to 425F.
Line baking sheet with parchment paper.
Place cherry tomatoes on baking sheet and bake 20-60 minutes, until soft, shriveled and some have popped.
Meanwhile, cook pasta via package instructions, adding kale a minute before
the pasta is done.
Drain, reserving 1⁄2 cup cooking water, and return pasta and kale to pot.
Whisk hummus and basil together, then slowly add cooking water as needed to
get a creamy consistency.
Pour sauce over pasta and kale and toss to coat.
Season with black pepper.
Fold in roasted tomatoes and mix well.
Top with vegan parm.

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