I cannot get away from seeing recipes of this baked pasta! Although, I’m not complaining, because it looks delicious!
However, I wanted to create a plant-based twist on this trendy recipe. Enter the almond feta!
This almond feta basically involves soaking blanched almonds until they’re nice and creamy, so that they are super blend-able. I actually couldn’t believe how creamy the end product was!
This photo was taken just after it was removed from the oven, with the tomatoes. Sure, the shape didn’t hold exactly like a real block of feta cheese, but that’s okay- look at what happens when it’s blended with the pasta:
Without further ado – check out the recipe!
Baked Chickpea Pasta
- 3-4 cups cherry tomatoes
- 1 red pepper sliced
- 8 oz chickpea pasta dried
- 1/2 cup sundried tomatoes
- 1 tbsp olive oil
- 4 cloves garlic peeled and minced
- 1/2 cup hummus
- 1 tsp dried basil
- Preheat the oven to 400F, then in a large baking dish, add in your cherry tomatoes, garlic cloves, red pepper, sun-dried tomatoes and 1 tsp of olive oil and toss to combine.
- Make a well in the center of your baking dish and add in your hummus. Top the hummus with the dry basil, oregano and the remaining olive oil, then place in the oven to bake for 30-40 minutes or until tomatoes are blistered and juicy.
- Meanwhile, cook pasta according to package directions.
- Once the veggies and hummus are cooked, carefully with a fork mash your tomatoes and garlic to fully release all of their juices, then mix into the hummus to get a thicker sauce. Mix in cooked pasta and enjoy.