You walk in the door… nothing has been done today. You have run, run, run a million miles an hour and you just didn’t get things done that you wanted to. That was me today. We just got back from vacation and I’m looking at twenty minutes to dinner. SO what’s a girl to do?? Sunshine Hummus Pasta, Pad Thai Style!
Pad Thai is made with rice noodles and tends to be a little bit spicy. So I’m making my Sunshine Hummus Pasta with a nice Pad Thai noodle (cook for 2 minutes and sit covered for 16… my kind of cooking) and a nice Roasted Jalapeño Hummus from Lilly’s Natural Foods in Oregon.
I first found Lilly’s in my little natural store, Good Earth. And although I’d looked at a hundred different brands I picked this one up – and although not all of the flavors are tahini-free, this flavor is. LOVE IT! I could down an entire container of this with some good dipping material in one afternoon. So the idea of just pulling some out of the fridge to make a great noodle dish is right up my alley.
To make the Sunshine Hummus Pasta I start with the Rice Bran Fettuccine style (Pad Thai) style noodles. You can put them on to cook for 2 minutes and then let them sit off the heat covered for another 16 and they are perfect. You then use your pasta spoon to separate them. While the noodles are cooking you want to steam up some lovely veggies – all of your favorite colors. Mix a few tablespoons (depending on taste) and the veggies into the pasta and you’re done. I like to add some nice brown rice on the side to complete the quick meal. If you are in a hurry you can always get some good microwave brown rice at the store, or just throw it in the rice cooker the night before a big day. You let it soak over night and then turn on the rice cooker on the way out to do errands. Perfect, quick meal.