As the weather gets colder I find myself wanting a meal that is a little heartier. This pasta is fast, easy, and satisfies. Great flavor you don’t have to develop yourself.  Chickpeas to the rescue.

Hummus Pasta

1/2box  whole wheat spaghetti

1/4c       pine nuts, roasted

2T           avocado oil

1 tin       mushrooms, sliced

1/2t        salt

1 tin       hummus, original flavor

1/2c       pasta water

1 bunch spinach

1t            dried parsley

Cook the spaghetti according to the package directions. Be sure to salt the water.

While the pasta is cooking, prepare the sauce.

In a large skillet with high sides over medium high heat, roast the pine nuts.

Pine nuts burn easily so keep them moving around, fry for 1-2 minutes then set aside.

In same hot pan add 1T oil and 1/2 of the mushrooms, adding a little salt.

Make sure the mushrooms lay flat in the pan and are not over crowded.

Fry the mushrooms, 2-3 minutes per side, setting aside when they are done.

Then fry the other half using the rest of the oil.

Add back cooked mushrooms, hummus, and pasta water, mixing well.

Using about 1/3 of the spinach, cook covered to wilt, 2-3 minutes, then fold into sauce.

Repeat until all spinach has been wilted and folded in.

Using tongs, grab pasta and let drain a little then move directly to the sauce pan.

Add parsley and pine nuts, toss to coat well.