Pasta and noodles · Middle Eastern · 20 min
Creamy Hummus Pasta with Kale, Roasted Peppers, Olives & Feta
- 20 min
- 2–6 servings
- 623 kcal / serving
A creamy, smoky-harvest pasta with kale and peppers, brightened by feta and olives. It comes together quickly for a weeknight meal with comforting textures and a tangy finish.
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Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ small pkgfresh basil
- ½ cuphummus
- ¼ cupKalamata olives, pitted
- ½ (10 oz) bagkale, cut and ready to use
- ½ (12 oz) jarroasted red bell peppers
- 5 ozrotini pasta
- 4 fl ozwhole milk
From the pantry: black pepper, salt
Cookware
chef's knife · colander · cutting board · large pot · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- ½ (10 oz) bagkale, cut and ready to use
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuphummus
- 4 fl ozwhole milk
Pantry & dry goods
- 5 ozrotini pasta
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
- ½ (12 oz) jarroasted red bell peppers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| hummus | ½ cup | 1 cup | 1 ½ cups |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| kale, cut and ready to use | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot with water and bring it to a boil, then salt the water and drop in the pasta. Cook until almost tender, 6–8 minutes.
- In a small saucepan, whisk together hummus, milk, salt, and pepper. Warm over medium heat until gently bubbling, then remove from heat and keep warm covered.
- Chop the roasted peppers and olives; place them in a small bowl.
- Rinse and pat dry the basil, roll it up, and thinly slice into ribbons. Add the basil to the bowl with peppers and olives.
- When the pasta is almost ready, add the kale to the pot and stir until wilted and the pasta finishes cooking, about 2–3 minutes more.
- Drain the pasta and kale, then return them to the pot. Pour in the warm sauce and fold in the peppers, olives, and basil until evenly coated.
- Divide the pasta among bowls, sprinkle crumbled feta on top, and serve.
- Tip: refrigerate any leftovers in a sealed container for up to 2 days. Tip: swap the kale for spinach if you prefer a milder green.
Two tips
- Tip: refrigerate any leftovers in a sealed container for up to 2 days.
- Tip: swap the kale for spinach if you prefer a milder green.
Nutrition per serving
- Calories
- 623 kcal
- Protein
- 23 g
- Carbs
- 79 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 1121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.