Creamy Mushroom and Hummus Pasta

Hello! I saw the idea for using hummus as a pasta sauce on Instagram, and it legit changed my life. In this recipe, the hummus is added in with fried onions, mushrooms, and cherry tomatoes, then diluted with a little bit of water to give the sauce a creamy texture. The beauty is that you can use any kind of hummus that you want, and if you pick some up from the store, you can have a quick and easy dinner. However, I did include a hummus recipe in this post, which only takes about 10 minutes to make. You can also switch around the kind of pasta that you want to use- I used spaghetti made from lentil flour, but any kind works. I hope that you enjoy this delicious dish!

Creamy Mushroom and Hummus Pasta

Serves: 1

Total Time: 20 minutes


For the Hummus (makes more than what you’ll need for the pasta):

  • 1 can chickpeas, drained and rinsed
  • 2 tbs tahini
  • 1 clove of garlic
  • Juice of half a lemon
  • 1/2 tbs balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

For the Pasta:

  • 1 tbs olive oil
  • 1/4 of an onion, sliced into thin strips
  • 5 cherry tomatoes, cut in half lengthwise
  • 1/2 cup sliced mushrooms (I used portobello)
  • 1 serving cooked pasta, about 85g
  • 1/2 cup hummus
  • 1/4 cup water
  • Salt and pepper to taste


  1. Blend all of the hummus ingredients, except for the olive oil, in a blender. Once the chickpeas have started break down, stream in the olive oil and continue to blend until a smooth consistency is reached.
  2. Heat the olive oil in a pan over medium heat. Add in the mushrooms and onions, and cook for about 6 minutes, until the onion is translucent and the mushrooms are soft.
  3. Add the tomatoes into the pan and cook for an additional 2 minutes.
  4. Next, the hummus and water get dumped into the pan. Stir to combine the two ingredients.
  5. Add in the cooked pasta and coat it and the vegetables with the hummus and water mixture. The sauce should be creamy, so if it’s too thick add more water, and if it’s too thin add more hummus.
  6. Season with salt and pepper to taste.

Mmmmm! I’d love to try this recipe with a roasted red pepper or lemon and herb hummus. This simple garlicky one pairs wonderfully with the mushrooms though;) Have fun making and getting creative with this pasta!

Yours Truly,


Greek Pasta Salad

Hi there! When I think of summer I think of barbecues and potlucks, and at these gatherings there’s often a pasta salad. But it’s usually covered in a heavier mayo based dressing, and contains little to no veggies. This Greek Pasta Salad is full of different textures and flavours, while being super healthy at the same time. Crispy chickpeas, olives, cucumbers, tomatoes, red peppers, and pasta all get tossed together with a delicious greek dressing. You can even toss in some feta and red onion if you’d like. This is the perfect recipe to bring to a barbecue, or to enjoy as a light lunch;)

Greek Pasta Salad

Serves: 4 as a meal, 6-8 as a side

Total Time: 40 minutes


For the Roasted Chickpeas:

  • 1 can chickpeas, drained and rinsed
  • 2 tbs olive oil
  • 1/2 tbs cumin
  • 1/2 tbs Chilli powder
  • 1/2 tbs paprika
  • 1/2 tsp cinnamon
  • 1/2 two allspice
  • 1/2 the garlic powder

For the Dressing:

  • 1/4 cup olive oil
  • Juice of 1/2 a lemon
  • 2 tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove minced garlic
  • 1 tbs dried oregano
  • Salt and pepper to taste

For the Salad:

  • 2 1/2 cups cooked rotini ( I used pasta made from chickpea flour)
  • 1 tomato, chopped
  • 1/2 a cucumber, chopped
  • 1 red bell pepper, chopped
  • 1/2 a can of black olives, sliced


  1. In a medium sized bowl, toss the chickpeas with the olive oil and spices. Place them on a lined baking sheet and bake in a 400 degree oven for 25 minutes.
  2. Whisk together all of the dressing ingredients and set aside.
  3. In a large bowl, combine the salad ingredients with the roasted chickpeas. Add in the dressing and toss until everything is coated.
  4. Enjoy!

I hope you like this summer recipe! I’ve posted a video of myself making it on Instagram if you need extra directions. See you Wednesday!

Your Truly,


Basil Week: Kale and Arugula Pesto

Bad news!! MY BASIL PLANT IS DEAD! I went to check it this morning and it only had about 10 shrivelled leaves on it. All of my other herbs are growing like crazy, and I don’t think that it got enough sun. I salvaged as much as I can, but unfortunately it wasn’t enough to make a full on basil pesto like I’d planned. So, I used some kale and arugula instead! The colour, texture and flavour of this pesto is still amazing though. I can’t wait to eat it on pasta, fish, veggies, and in wraps! I used sunflower seeds instead of pine nuts or almonds, because they’re cheaper and still have a really good taste. Other than that, the ingredients you’ll need are super simple; lemon, garlic, olive oil, kale, arugula, and of course, a little bit of basil. Here’s the recipe!

Kale and Arugula Pesto

Serves: 4 (this recipe makes about 1 cup of pesto)

Total Time: 10 minutes


  • 1/4 cup basil leaves
  • 3 cups kale and arugula mix, packed
  • 1/2 cup roasted sunflower seeds, hulled
  • Juice of half a lemon
  • 1 clove of garlic
  • 6 tbs olive oil
  • Salt and pepper to taste


  1. In a blender or food processor, blend the basil, kale and arugula, lemon, garlic, and sunflower seeds until combined but chunky.
  2. With the blender on low speed, stream in the olive oil. Continue to blend until you’ve reached a fairly smooth texture.
  3. Enjoy with pasta, fish, veggies, salads and wraps!

And with that, Herb month has come to an end! I’ve enjoyed coming up with new recipes for all of the different herbs that I’ve grown, and love having my own little garden! Hopefully my other plants don’t die off😬😬. Thanks for reading my posts throughout the month;) I cant wait for summer- I have some awesome ideas! See you then☺️😊

PS. I’m planning to show you guys my July Bullet Journal today as well, so keep your eyes peeled!

Yours Truly,


Basil Week: Roasted Red Pepper Pasta

Whew! I can’t believe that it’s already the last week of herb month already! I have to say, I’m probably the most excited for basil week, mainly because of this pasta recipe. It’s creamy, flavourful and just super delicious. The sauce is a great alternative to the usual marinara, and healthier than Alfredo. I used my favourite chickpea pasta, but you can use any variety that you’d like. Here’s some tips on growing basil before I give you the recipe;)

Basil plants like lots of sun, so make sure that they get 6-8 hours of sunlight a day. Keep the soil that they are planted in moist. When the basil plant has produced fairly big leaves, you can pick them off and leave the smaller ones to grow. I pick leaves as I need them, but if you want to store your basil the best method is freezing. Let’s get into the first recipe of Basil Week: Roasted Red Pepper Pasta!

Roasted Red Pepper Pasta

Serves: 2

Total Time: 25 minutes


  • 2 large red bell peppers
  • 2 tbs olive oil, plus extra for drizzling
  • 1 clove of garlic
  • 1/4 cup basil leaves
  • Salt and pepper to taste


  1. Preheat your oven to 400 degrees Fahrenheit
  2. Cut the red peppers into square pieces and toss them with the extra olive oil, some salt and pepper. Place on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes, until soft and slightly charred.
  3. While the peppers are roasting, cook 2 servings of pasta according to the package directions.
  4. In a blender or food processor, combine the roasted peppers, 2 tbs olive oil, garlic, basil, and a bit more salt and pepper. Blend until a smooth sauce forms. Taste and season accordingly.
  5. Drain the pasta and add the sauce to the pot, coating the noodles.
  6. Scoop into two bowls and top with chopped basil. Enjoy!

Mmmmmm! Does it get any better than that? Enjoy this recipe, and don’t forget to check in on Wednesday for another great basil post;)

Yours Truly,