That’s right, I combined spaghetti and hummus together. But before we get into that, let’s start with a not-so-strange breakfast combination… yogurt and bananas!
I made a yogurt parfait this morning combining:
- Chobani’s blueberry Greek yogurt
- my very last blueberry scone (from the depths of my freezer) crumbled up
- 1 sliced banana
- a small handful of Back to Nature granola
- a few bloobs to top it off
So sweet and delicous!
Alright, so onto that spaghetti and hummus combo. I’m a sucker for creamy, cheesy sauces with pasta. Give me a light colored sauce over marinara any day. I don’t care what you tell me about calories or fat, this girl likes her cream! So as soon as I saw Mama Pea’s Creamy Lemon Pasta on Peas and Thank You, my mouth started watering. Well don’t you know she tricked me? There’s no cream. No cheese. Nope. Oh well. It looked so amazing that I was still willing to give it a go. Plus, I like recipes where the ingredient list is short and easy!
I combined 2 Tablespoons of hummus, 1/2 Tbsp of soy sauce, lemon juice from half of a lemon, and 2 Tbsp parmesan cheese (the recipe calls for nutritional yeast) to make the creamy lemon sauce. I then tossed my spaghetti noodles and chopped basil leaves with the sauce until well coated.
I also added some broccoli on the side for some bulk and extra vitamins.
So as strange as this combination might sound, it is surprisingly delicious! Very light and fresh. The two words that you would want to use to describe a summer meal!
Are you a white or red sauce person?