Creamy Hummus Noodles

1 lb. spaghetti pasta

1 cup plain hummus

1/2 cup vegetable stock

2 to 3 Tbsp. soy sauce

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

1/2 cup snow peas, thinly sliced on an angle

3 scallions, thinly sliced

1/2 cup dry-roasted peanuts, crushed (optional)

Cook pasta according to package, reserving 1 cup of cooking water for later. Meanwhile, whisk together the hummus, stock, soy sauce and seasoning in a large bowl. Add the pasta to the hummus mixture and let cool 15 minutes. Add pasta water to thin, if needed. Serve topped with snow peas, scallions and peanuts.

SIMILAR RECIPES

Shrimp Scampi in Light Cream Sauce

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup yellow and orange bell pepper, sliced

1 lb. wheat pasta, cooked and drained

1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

French Onion Pasta

4 Tbs butter

3 onions, thinly sliced

2 Tbs Halladay's Boursin Cheese seasoning

1 qt beef stock

16 oz pasta of choice; we like rigatoni

8 oz shredded cheese, smoked gouda or gruyere

Grilled chicken or steak, optional

Melt butter in a large saucepan. Sauté onions over low heat for about 30 minutes, then add in the Halladay's Boursin Cheese seasoning. Continue cooking until onions caramelized. When onions are cooked, add beef stock and bring to a boil. Add pasta and cook according to pasta package instructions. When the pasta is done, remove from heat and fold in the cheese. Serve as is or top with grilled chicken or steak if desired.

Spaghetti Squash with Bacon, Spinach and Goat Cheese

1 medium spaghetti squash, halved and seeds removed

6 slices bacon, cut into 1-inch pieces

1 Tbsp. red wine vinegar

1 Tbsp. maple syrup

1 to 2 Tbs. Halladay's Scampi Bistro Pasta Seasoning

1 (5 oz.) bag baby spinach

2 oz. soft goat cheese, crumbled

Place squash, cut sides down, on a rimmed glass dish and fill with an inch of water. Microwave until soft, about 12 minutes; set aside. Heat large skillet over medium heat; add bacon and cook 2 minutes. Reduce heat to low; cook until crisp and fat has rendered out, 5 minutes. Turn heat to medium and add vinegar while scraping the bottom of the skillet. After 20 seconds, turn heat back to low and add syrup; stir to combine. Add spinach, one handful at a time, stirring so spinach wilts and there's room in the skillet for more; turn off burner. Add squash and cheese; toss to combine.

Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water

2 Tbsp. butter

1 bunch asparagus

⅓ cup almonds or hazelnuts, toasted and chopped

3 Tbsp. lemon juice

1 to 2 Tbsp. Halladay's Boursin Cheese Seasoning

⅓ cup panko breadcrumbs, toasted until golden

⅓ cup parmesan or asiago cheese, grated

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

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