Hummus and Falafel Crumble Pasta
with Sun-Dried Tomato Pesto
Allergens:
Soy
•Wheat
•Almonds
•Milk
•Sesame
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
serving amount
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: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
8 tbsp
Hummus
(Contains: Sesame May contain traces of: Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk)
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
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.
Utensils
•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 1 tbsp (2 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 1/4 cup (1/2 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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