Pappardelle with creamy hummus Sauce#vegan#

While the pasta is cooking in salted boiling water. Prepare the asparagus. Throw into the pot 2 minutes before done. Shred english cucumber and set aside.

In a skillet heating up 2 Tsp of extra virgin olive oil. Stir in the hummus and turn down the heat to low. Transfer cooked pasta and asparagus into the skillet and add 1/2 cup of pasta water. Coat the sauce well with the noodle. Add more pasta water if the sauce dries all. Squeeze in 1/2 Tsp of lemon juice. Plate the pasta and top with shredded cucumber and pickles of your choice.

Homemade hummus link please find below https://cookpad.com/us/recipes/8063731-homemade-hummus-non-refined-tahiti?via=sidebar-recipes