Some of Your Vegan “Girl Dinners” Should Be Illegal

Ingredients

• 2 oz Elbow Pasta (dry weight, about 1 cup uncooked)
• 1 tsp Olive Oil (extra virgin preferred)
• 1/3 cup Hummus (plain or flavored, store‑bought)
• 1/2 cup Broccoli Florets (cut into bite‑sized pieces, raw)
• 1/4 medium Red Onion (finely diced)
• 1 oz Grape Tomatoes (halved)
• 1/4 tsp Creole Seasoning
• 1/4 tsp Garlic Powder
• 1/2 tsp Red Pepper Flakes
• to taste Salt

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow pasta and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool

   Drain the pasta in a colander, drizzle with 1 tsp olive oil, and toss to coat. Transfer back to the pot or a large bowl to cool for 2‑3 minutes.

   Time: PT3M

3. Prep the Vegetables

   While the pasta cooks, finely dice the red onion, halve the grape tomatoes, and cut the broccoli into bite‑size pieces.

   Time: PT5M

4. Combine Hummus and Seasonings

   In a mixing bowl, add 1/3 cup hummus, 1/4 tsp Creole seasoning, 1/4 tsp garlic powder, 1/2 tsp red pepper flakes, and salt to taste. Stir until smooth.

   Time: PT2M

5. Mix Everything Together

   Add the cooked pasta, broccoli, onion, and tomatoes to the bowl with the hummus mixture. Toss until everything is evenly coated.

   Time: PT2M

6. Serve

   Serve the hummus pasta straight from the bowl or pot. Enjoy warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

6 g