This recipe will change the way you think about pasta forever! Instead of a heavy Alfredo or a traditional tomato sauce, we used our delicious Oil-Free Roasted Red Bell Pepper Hummus as the base for a healthier, unique spin. If you enjoy this first episode of ‘Cooking with Roots,’ please let us know what you think of the recipe and videos in the comments below, or on social media by using the #ShareYourRoots on social media. If you have any unique or interesting recipes that you use Roots Hummus for, send them our way and we might even feature them on future videos. Bon Apétit.
Step 1: Fill a large pot with water until halfway, place on stove and set the burner to high. Meanwhile, sautee the Italian sausages on medium-high until skin is golden brown. Remove from pan when pork has reached an internal temperature of 160 degrees F. Set aside and let cool.
Step 2: Once the water has begun to boil, place the linguine into the pot and wait until the pasta is tender and remove and strain in a colander. After the sausages have cooled for five minutes, slice them into ¼ inch pieces and set aside.
Step 3: Place the garlic into the same pan used to cook the sausages at a medium heat. Once the garlic has softened (about one minute), then add the onions and cook for about 2-3 minutes and lastly add the zucchini.
Step 4: Allow the vegetables to cool for a minute or two, and then add the container of Roots Hummus Oil-Free Roasted Red Bell Pepper to the ingredients. Stir together and slowly add a little bit of cream at a time while continuously stirring until all of the cream has been used, and then add the lemon juice, sausages and combine with the linguine. Salt and pepper to taste, and if the dish needs an extra oomph, add some basil and parmesan cheese.
Step 5: ENJOY!!!