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Creamy Rapini Pasta

The creaminess of this dish is provided by hummus rather than dairy. Use a packaged, prepared hummus for a really simple recipe. Or you can make your own at home by pureeing any cooked white bean with garlic, oil, lemon juice, tahini and salt.


  • 1 bunch rapini, cleaned and chopped
  • 1 tablespoon olive oil
  • 1 regular size package pasta
  • About ½ cup hummus


While pasta is boiling in well-salted water, sauté rapini in olive oil in a large pan over medium high heat. When pasta is al dente, drain, reserving some of the cooking water.

Add pasta and hummus to greens and toss together. Add pasta water, if needed, to help thin hummus and coat pasta. Season with salt and pepper, if needed, and serve.

Submitted by Sara Jones, Tucson CSA