This vegan Hummus Pasta is made with simple, healthy ingredients, but tastes super delicious. It comes together in 15 minutes and is the perfect weeknight meal!
Why you’ll love this Hummus Pasta
- This Hummus Pasta is healthy and can be made with any pasta that you enjoy.
- You can add different veggies or herbs to this vegan pasta dish.
- It’s nut free. Most vegan pasta dishes use nuts for the sauce, but in this recipe, hummus is used.
- This vegan pasta dish takes less than 15 minutes to make.
Ingredients you’ll need
- Pasta: I used whole wheat rotini for this Hummus Pasta, but you can use any pasta that you love.
- Hummus: Any type of hummus flavor you like or have on hand will work.
- Cherry tomatoes: You can also use regular or canned tomatoes.
- Spinach: To get your greens in, but you can also kale, arugula, or parsley.
- Shallots: They are sweet in taste, but you can also sub for regular onion.
- Garlic: 2 cloves for flavor.
- Lemon: Just a little, for sweetness.
- Black pepper: To season.
How to make Hummus Pasta
To begin, cook pasta according to package instructions. Drain the pasta when it’s done cooking, reserving 1/2 cup of the pasta water. Set aside.
While the pasta is cooking, heat a splash of water in large pan over medium heat. Once hot, add garlic and sauté the shallot for 5-7 minutes, until translucent. Add in the cherry tomatoes and cook an additional 3 minutes. Then add spinach and cook for 1-2 minutes, or until slightly wilted.
Add the hummus and lemon juice to the saucepan with the sautéed veggies, and slowly stir in the pasta water until it’s smooth and creamy.
Pour the pasta into the skillet, lower heat, and stir until evenly coated.
Serve immediately with fresh black pepper.
Tips for making the perfect Hummus Pasta
- Cook the pasta until al denta. Make sure that you do not over-cook your pasta, because you’ll need to toss them in the heated hummus sauce.
- Slowly add in pasta water. Only a half cup is necessary, but start off with a 1/4 cup and slowly add in more, until you achieve your desired consistency.
- Stir consistently. While adding the hummus, be sure to mix well, so that everything gets evenly coated and does not stick to the bottom of the pan.
Hummus Pasta Q/A
HOW LONG DOES HUMMUS PASTA LAST IN THE FRIDGE?
This Hummus Pasta recipe lasts about 4-5 in the fridge and is perfect for meal prep. Enjoy it warm or cold, it’s delicious both ways.
CAN I DOUBLE THE RECIPE?
Definitely! Just add the extra ingredients and it doesn’t take any extra time.
CAN I MAKE IT GLUTEN-FREE?
Absolutely! Use your favorite gluten-free pasta or make it with zucchini or squash noodles.
More recipes to try
- Vegan Lentil & Sweet Potato Shepherd’s Pie
- Peanut Butter Granola
- Chocolate Fudge Overnight Oats
- Vegan Peanut Butter Chocolate Chip Lavash Bread Quesadilla
If you tried this Hummus Pasta or any other recipe on the blog let me know how you liked it by leaving a comment & rating below! Be sure to follow along on my Instagram, Pinterest, and subscribe to my email list for more recipes and updates. Also, tag me on Instagram if you make this recipe, so I can see your creation!
Print
Hummus Pasta
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vegan Hummus Pasta is made with simple, healthy ingredients, but tastes super creamy. It comes together in 15 minutes and is the perfect weeknight meal!
Ingredients
- 8oz pasta of choice
- 1/4–1/2 cup reserved pasta water
- 1 cup hummus
- 1 shallot, sliced
- 1 pint cherry tomatos, halved
- 2 cups spinach
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Black pepper, to taste
Instructions
- In a pot, cook pasta according to package instructions. Drain the pasta when it is done cooking, reserving 1/2 cup of the pasta water. Set pasta aside.
- While the pasta is cooking, heat a splash of water in a large pan over medium heat. Once hot, add garlic and sauté the shallot for 5-7 minutes, until translucent. Add in the tomatoes and cook an additional 3 minutes. Add the spinach and cook for 1-2 minutes, or until is slightly wilts.
- Add the hummus and lemon juice to the saucepan with the sautéed veggies, and slowly stir in the pasta water until it’s smooth and creamy.
- Pour the pasta into the skillet, lower heat, and stir until evenly coated.
- Serve immediately with fresh black pepper.
Notes
- Can be made with any type of pasta, gluten-free pasta, or can be made with zucchini or squash noodles.
- You can add different veggies or herbs to this vegan pasta dish.
- Make sure that you do not over-cook your pasta, because you’ll need to toss them in the heated hummus sauce.
- Slowly add in pasta water. Start off with a 1/4 cup and slowly add in more, until you achieve your desired consistency.
- While adding the hummus, be sure to mix well, so that everything gets evenly coated and does not stick to the bottom of the pan.
- Leftover lasts about 4-5 in the fridge.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 232
- Sugar: 8g
- Sodium: 227mg
- Fat: 6g
- Carbohydrates: 39g
- Protein: 11g
Keywords: vegan pasta, hummus pasta, easy vegan dinner, easy vegan pasta
2 comments
EXCELLENT, DELICIOUS AND HEALTHY HUMMUS PASTA.
FOLLOW THE DIRECTIONS AND IT WAS SO EASY AND QUICK.
★★★★★
Thanks Susan! Happy you loved the recipe!