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Hummus and Falafel Crumble Pasta

Hummus and Falafel Crumble Pasta

with Sun-Dried Tomato Pesto
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1120 kcal
Protein
: 
30g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Wheat
  • Almonds
  • Milk
  • Sesame
  • Wheat
  • Sesame
  • Soy
  • May contain traces of allergens
  • Sulphites
  • Egg
  • Gluten
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

150 g

Falafel

(Contains: Soy, Wheat May be present: Wheat, Sesame, Soy)

170 g

Fusilli

(Contains: Wheat)

113 g

Baby Tomatoes

7 g

Parsley

1 unit(s)

Shallot

2 unit(s)

Garlic, cloves

28 g

Almonds, sliced

(Contains: Almonds May be present: Sesame, Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

8 tbsp

Hummus

(Contains: Sesame May be present: Wheat, Soy, Sulphites, Egg, Gluten, Milk, Mustard, Crustaceans, Fish)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1120 kcal
Fat65 g
Saturated Fat17 g
Carbohydrate108 g
Sugar9 g
Dietary Fiber13 g
Protein30 g
Cholesterol55 mg
Sodium1280 mg
Trans Fat1 g
Potassium950 mg
Calcium300 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Pot
•Measuring Cups
•Measuring Spoons

Cooking Steps

1
  • Bring a large pot of salted water to a boil over high.
  • To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 1 cup (2 cup) pasta water.
  • Strain fusilli, then return to the pot, off heat.
2
  • Meanwhile, halve tomatoes.
  • Peel, then finely chop shallot.
  • Peel, then mince or grate garlic.
  • Finely chop parsley. 
3
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
  • Add falafel and almonds. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Lightly smash falafel into smaller pieces and pan-fry 4-5 min, until golden.
  • Add 2 tbsp (4 tbsp) butter. Cook for 30 sec, stirring often, until butter has melted and falafel-almond mixture is coated. Season with salt and pepper.
  • Transfer to a plate.
  • Carefully wipe the pan clean.
4
  • Reduce heat to medium-low.
  • To the same pan, add 1/2 tbsp (1 tbsp) oil, then shallots and tomatoes. Cook for 2-3 min, stirring often, until softened.
  • Add garlic. Cook for 1 min, stirring often, until fragrant.
  • Add hummus, Sun-Dried Tomato Pesto and 1/2 cup (1 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until thickened slightly. Season with salt and pepper. 
5
  • Transfer hummus pasta sauce to the pot with fusilli, then toss to coat.
  • Divide pasta between bowls. Top with falafel crumble.
  • Sprinkle toasted almonds, feta and parsley over top.
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