Hummus and Falafel Crumble Pasta
with Sun-Dried Tomato Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: 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 contain traces of: Sesame, Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
8 tbsp
Hummus
(Contains: Sesame May contain traces of: Wheat, Soy, Sulphites, Egg, Gluten, Milk, Mustard, Crustaceans, Fish)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, halve tomatoes.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- 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.
- 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.
- 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.
