Pasta with Hummus Sauce

A couple things... I know that hummus sauce sounds a little iffy.  Also, this is a casserole...and I generally always say no to casseroles.  I guess I am a little of a snob like this.  This dish was developed from trying to get rid of a bunch of pasta left over from the previous recipe....and WOW! Yumm!! The hummus doesn't really even taste like hummus as much as a binder to create a creamy texture.  Comfort food in it's best fashion!

    1 lb your favorite whole wheat pasta
    1 can diced tomatoes
    1 small can tomato sauce
    5 oz kalamata olives (pitted and diced)
    1 bag frozen spinach (thawed and drained) or 1 bag sauteed fresh spinach
    1 large container garlic hummus or equivalent homemade hummus
    1 cup textured soy protein hydrated with 1 cup water
    1/2 to 1 cup soy milk

    1 TBSP oregano
    salt and pepper

Directions:

Preheat oven to 350 degrees Fahrenheit.

Grease large casserole dish.

Cook pasta according to package.

In large bowl mix together all ingredients except pasta and soy milk.
Stir in cooked pasta and add soy milk until pasta is coated and mixture is moist.  Add salt and pepper to taste.
Pour into casserole dish.

Cover and bake for about 20 minutes, then uncover and bake for about 10 more minutes, or until the top of the casserole starts to get crispy.

Serve and enjoy!

Bowtie Pasta with Sundried Tomatoes

This is an extremely easy recipe to throw together on a busy night.... After the pasta is cooked, it takes another 10 minutes max. The EVEN BETTER part is that all the leftovers it makes can be turned around into the casserole I will post next!

12 oz bowtie pasta

20 sundried tomatoes, not packed in oil
 5 cloves garlic, mined
 3-4 tablespoon olive oil

1 portobello mushroom cap, chopped
1 bag of fresh spinach
 2-3 tablespoon toasted walnuts, coarsely chopped

1/2 cup white wine

zest of 1/2 lemon

a little chopped fresh thyme

Boil bowtie pasta according to package directions.  Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes.  Remove and chop coarsely.  Put olive oil in a heated saute pan, and saute about 3 minutes until more translucent.  Add garlic, white wine, sun dried tomatoes and spinach. Cook until spinach is just wilted.  Add cooked drained pasta, walnuts, lemon zest, and mix thoroughly while still over heat.

Enjoy!