Fragrant chilli, garlic and rosemary infused linguine in a creamy hummus sauce!
This was inspired by my lovely aunt who is currently living in the mountains just outside Rome – lucky lady!!! She posted pics of her rosemary, chilli and chickpea pasta and I had to give it a go, with my own twist 🙂
I have never had rosemary in pasta and had never even thought about using it in any pasta recipes, but it really works! Not only does the flavour compliment the chilli and garlic, it smells AMAZING! Shout out to Auntie Dido <3
I am obsessed with hummus and could have it with nearly everything! It’s so much more than just a dip for crudities. I had some left over from yesterday’s recipe (click here for the link) which I used as the base for the pasta sauce – so creamy and delicious!
Like most of my recipes, this is real quick and easy! You can whip it up in just 20 minutes, so you can even enjoy a lovely home cooked meal on weekdays when you’re tight on time 🙂
Give it a go and let me know how you get on!
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
- 200g linguine
- 2 tbsp olive oil
- 2 large red chillies, chopped
- 4 stems rosemary
- 6 cloves garlic, chopped
- 4 tbsp hummus (click here for my recipe)
- 1/4 cup water
- Extra virgin olive oil, for dressing
- Salt, to taste
- Pepper, to taste
- Put your linguine on to boil. Check the packet for timings as these can vary.
- Add the olive oil, chillies, rosemary and garlic to your pan over a medium heat. Season with salt and pepper and fry for 5 minutes until they start to brown. Take the rosemary out (put to the side for garnish) and turn the heat down until the linguine is ready.
- When the linguine is ready, drain the water and add the it to the pan, turning the heat back up to medium. Add the hummus and water to the pan and toss it all together for 3-5 minutes until the linguine is fully coated in your hummus sauce.
- Add more salt and pepper to taste.
- Garnish with extra olive oil and your rosemary stems.
- ENJOY!!! 🙂