1 pound whole wheat pasta
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
5 ounces kalamata olives, pitted and diced
1 (10 ounce) bag frozen spinach, thawed and drained
1 (7 ounce, or more) container garlic hummus or equivalent homemade hummus
1 cup textured soy protein hydrated + 1 cup water
salt and pepper, to taste
1/2 to 1 cup nondairy milk (I use soy)
1. Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish. Cook pasta according to package directions. In large bowl, mix together all ingredients except pasta and soy milk.
2. Stir in cooked pasta and add milk until pasta is coated and mixture is moist. Add salt and pepper, to taste.
3. Pour into casserole dish. Cover and bake for about 20 minutes, then uncover and bake for about 10 more minutes, or until the top of the casserole starts to get crispy.
Serve and enjoy! I really like to use my own ultra-garlicy hummus when I make this, but pretty much any hummus will work. Feel free to add whatever other vegetables (broccoli, mushrooms, peppers, etc.) that you like or have on hand.