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Vegan Roast Tomato Hummus Pasta Recipe

‘Breakfast at Stephanie’s’ – hard copies and eBook out now!

This hearty pasta meal is a quick and easy go-to meal and is great for cooking en-mass!

Vegan Roast Tomato Hummus Pasta Recipe:
Prep time: 5 minutes
Cook time: ~ 15 minutes
Yields: 1 portion


  • 80-100g dried pasta of choice
  • 50g cherry tomatoes (roasted for 10-15 minutes on 180°C)
  • 70g canned chickpeas (drained)
  • 1 tsp. garlic powder
  • 1 tsp. tahini
  • 3 tsp. extra virgin olive oil
  • Black pepper as desired

Optional extras:

  • Mushrooms (fried)
  • Spinach (fried)
  • ‘Chicken’ chunks


  1. Cook the pasta as instructed on the packet
  2. When cooled, add the roast tomatoes to a food processor along with the chickpeas, tahini, olive oil, garlic powder and black pepper, and blend into a smooth paste forms (if a little try, add a tsp. or 2 of water)
  3. Then taste and add more garlic powder or black pepper if desired
  4. Once the pasta is cooked, drain then add in the hummus and any other extras you’ve chosen, then stir and ensure the pasta is coated
  5. Serve and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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‘Breakfast at Stephanie’s’

The Ultimate Vegan Breakfast eBook – Your digital copy will be emailed you soon after your purchase.


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