Tonight's dinner is hummus folded into hot pasta for a fast, creamy sauce that needs just one pan. This roasted red pepper kind is spiced and tangy, so the dish comes together in under half an hour with only what you have on hand.

Serves 2. 25 minutes, 15 at the stove.

About 600 calories a serving, 19 g protein, 92 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 oz of pasta, stirring now and then. While it cooks, mince 1 clove of garlic and warm 1 tablespoon of oil in a small pan over medium heat, then add the garlic and cook for 30 seconds until fragrant.10 min
2. Scoop 1 cup of pasta water into a large bowl, then stir in the whole container of hummus and the garlic oil until smooth. Drain the pasta and toss it into the hummus sauce with a pinch of salt and pepper, stirring to coat every piece.
3. Taste and adjust seasoning. If the sauce is too thick, loosen it with a splash more pasta water. Divide between two bowls and serve at once.

Note Swap the pasta for cooked grains like rice or farro if you have them. Leftovers keep in a sealed container for three days in the fridge; warm gently with a splash of water. Serve with torn lettuce on the side or a simple green salad to balance the richness.