Step 1

Preheat the oven to 400°F (200°C). While the oven is heating, bring one large pot filled with ¾ cup of water to a rolling boil on the stove. Chop one small onion into medium-sized pieces. 

Step 2

In an oven-proof glass dish, place in the cherry tomatoes, chopped onion, and garlic cloves and drizzle with olive oil. Push the tomatoes, garlic and onions to the sides of the dish and place the hummus into the middle. Sprinkle the hummus and tomatoes with dried herbs and season with salt and pepper. Place into the preheated oven and bake for 15-20 minutes until the tomatoes have roasted and are soft.

Step 3

While the tomatoes and hummus are cooking, place the pasta into boiling water and cook as per instructions on the packaging.

Step 4

When the pasta has finished cooking, pour ¾ cup of boiling pasta water into the baked hummus dish. Mix the hummus, water, nutritional yeast, and vegetables well. Next, strain the pasta in a colander. Pour the strained pasta into the hummus mixture, add in two handfuls of baby spinach and mix well.

Step 5

Serve the pasta equally between 4 bowls and garnish with a few fresh basil leaves.