This fast and easy-to-make dish packs a nutritious punch and is the perfect meal for a fall evening


  • 227 g Summer Fresh Caramelized Onion Hummus or Roasted Garlic Hummus
  • 500 g pasta of choice
  • 1 cup butternut squash, diced and steamed
  • 1 small crown broccoli, steamed
  • 1 tablespoon olive oil
  • 2 tsp garlic powder
  • 1 cup pasta water
  • Juice of 1/2 lemon
  • 1/2 cup bread crumbs
  • 1 cup vegan cheese


  1. Cook the pasta to al dente according to the package directions. Preheat oven to 375 degrees F and grease four small baking dishes.
  2. Add the Summer Fresh hummus, garlic powder and lemon juice to the pasta. Add the pasta water, starting with 1/2 cup and increasing as needed (it thickens as you stir it). Stir until the sauce is creamy and evenly distributed, then mix in broccoli, butternut squash and the vegan cheese.
  3. Split pasta dish equally and place in small baking dishes or mini pans, top with bread crumbs and bake. Bake at 375 degrees F for 20 to 25 minutes until the dish is lightly browned.