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This vegan and gluten-free dish combines creamy hummus sauce with fresh vegetables for a quick, delicious pasta treat.
#gluten-free
#vegan
#lactose-free
Ingredients
For the pasta:
-
6
Mushrooms
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2
garlic cloves
-
7
Cocktail tomatoes
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1
yellow pepper
-
2
tbsp olive oil
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200
g natural hummus
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2
tbsp herbs (oregano, thyme...)
-
2
Packs of
KOMEKO FETTUCCINE
-
6
dried tomatoes
-
fresh basil
Preparation
- Prepare vegetables
Wash, trim, and slice the mushrooms. Peel and finely chop or press the garlic. Wash the basil, cherry tomatoes, and bell peppers, and dice the bell peppers. - Fry vegetables
Heat olive oil in a pan. Sauté the garlic and bell peppers for about 4-5 minutes. - Prepare hummus sauce
Add hummus, herbs, cherry tomatoes and mushrooms, cover and simmer over medium heat for 4-5 minutes. - Refine the sauce
Mash soft tomatoes with a fork, release juice, mix everything and add water if necessary for a more liquid consistency. - Cook fettuccine
Cook KOMEKO FETTUCCINE in salted water for about 2 minutes and drain. - Mix everything together and serve
Add fettuccine and finely chopped sun-dried tomatoes to the pan, mix gently, season with salt and pepper and garnish with fresh basil.
Our tip:You can also add the fettuccine directly after mashing the tomatoes with about 200 ml of water without pre-cooking. The amount of water may vary slightly depending on the amount of tomato liquid.
