If you’re always looking for a unique way to put together your favorite flavors into one amazing dish, you are absolutely going to LOVE my Hummus Pasta with Kalamata Olives, Goat Cheese, and Prosciutto. This is unlike any pasta or pasta sauce you’ve ever tried. It’s rich and creamy without being too heavy. I promise you that you will LOVE these flavor combinations, and you’ll wonder why you never tried using hummus as a pasta sauce!
This Hummus Pasta with Kalamata Olives Goat Cheese and Prosciutto dish is made with a truly amazing combination of flavors. It’s Mediterranean-inspired, but it’s a new way of exploring many of the flavors, so it’s far from dull or uninspired. This is not the same old pasta dish! The sauce starts with any flavor of Sabra hummus as a base, with Piquillo peppers, some Kalamata olives and dates for a sweet and salty taste. The goat cheese enhances the briny flavor of the olives, and the hummus pasta is all topped off with delicious prosciutto strips that tie the dish together. If you want to make a vegetarian pasta, you can omit the prosciutto and top it with crunchy, spicy roasted chickpeas tossed with a bit of olive oil, cumin, chili powder, garlic powder and some cayenne to taste and baked at 400 degrees for 50 minutes.
Choose your favorite hummus flavor for your sauce!
You can choose from so many varieties of hummus. While you could certainly use the traditional plain flavor, there are so many great ones to choose from. I used Roasted Garlic (it also comes in organic!) but the Red Pepper or Olive Tapenade would also be delicious.
Enhance the Hummus Pasta with Kalamata Olives Goat Cheese and Prosciutto with unique pasta!
I started with DeBoles Spinach Pasta which is organic, gluten-free and so much more flavorful than plain pasta noodles. Spiralized zucchini would also work if you steam them for 2-3 minutes to soften. You will add some of the pasta water to the pasta and hummus (not necessary if you are using zucchini) to give the pasta a lovely, smooth coating. And the dish looks so appetizing when you add the delicious ingredients from the olive bar. I found the Piquillo peppers and Kalamata olives at the Kroger Olive Bar.
So really….have you ever seen pasta sauce this easy? One container of hummus! And trust me, when you add the other exciting and interesting ingredients you will not believe the intensity and complexity of the flavors and textures.
Hummus Pasta with Kalamata Olives, Goat Cheese, and Prosciutto
Simplest pasta sauce ever! Two containers of Sabra hummus on delicious gluten free pasta. What makes this so special is the addition of so many sweet and savory ingredients--Piquillo peppers, dates, Kalamata olives and goat cheese. You are going to love this.
Ingredients
- 2 8 ounce boxes DeBoles Spinach Pasta
- 2 containers Sabra Roasted Garlic Hummus or Olive Tapenade flavor
- 5 ounces Piquillo peppers thinly sliced
- 5 ounces pitted Kalamata olives thinly sliced
- 10 dates thinly sliced
- 5 ounces proscuitto sliced into strips
- 6 ounces goat cheese crumbled
Instructions
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Have all of the ingredients ready before cooking the pasta.
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Boil the pasta in salted water according to package directions, reserving 1 cup pasta water in the last minute of cooking so it will be starchy.
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Drain the pasta and put it in a bowl. Working quickly while the pasta is still hot, add the hummus and the reserved pasta water and toss.
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Add all of the rest of the ingredients except the goat cheese and toss well. Add half the goat cheese and toss again.
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Top the pasta with the remaining goat cheese and serve immediately.
