This 25-minute creamy hummus pasta with spinach, basil, and sun-dried tomatoes is a simple and satisfying meat-free & dairy-free meal for busy weeknights!
Quick and Easy Creamy Hummus Pasta
The last few months of maternity leave have been incredibly rewarding, beautiful… and tiring! Which is why I’ve loved being able to rely on super quick, simple, fuss-free, yet satisfying pasta recipes like 20-minute veg pasta, spinach pasta, and this hearty and healthy creamy hummus pasta recipe.
At its most basic, hummus pasta can be made with just leftover hummus and pasta water, broth, or milk to thin it to your desired consistency. However, in the same time it takes to cook the pasta, you can easily add just a few additional steps and ingredients for an even tastier, more satisfying weeknight dinner.
The combination of affordable, pantry-friendly ingredients makes a tangy, creamy hummus sauce with a silky, satisfying consistency. It’s quick, wholesome, nutritious, easily customizable (and a great ‘clear the fridge’ dish). It’s also naturally vegan, dairy-free, nut-free, and loaded with plant-based protein.
Want more easy ideas for what to do with hummus? Spread it over sandwiches, pita, wraps, pizza, crackers, toast, and more. Add it to salad and grain bowls, or make salad dressing.
The Ingredients
The Hummus Pasta Sauce
- Olive oil: Or another neutral cooking oil, like avocado oil.
- Aromatics: A mix of yellow, red, or white onion and garlic makes a more complex, well-rounded flavor.
- Hummus: Use your favorite store-bought or homemade hummus. Smooth hummus works best for the creamiest, most velvety sauce.
- Lemon juice: Fresh lemon juice is best, but bottled will work, too.
- Sun-dried tomatoes: Perfect for concentrated tomatoey flavor.
- Spinach: (or kale) These leafy greens are one of the simplest ways to add a highly concentrated dose of nutrients to this simple pasta and hummus recipe.
- Fresh basil: I love the combination of basil and tomato, though parsley works too.
- Seasonings: Enhance the hummus sauce with cumin, chili powder (or cayenne), salt, and black pepper.
Other Ingredients
- Pasta: Use any regular, whole wheat, or gluten-free pasta (like chickpea or lentil pasta). I.e., penne, fusilli, rigatoni, spaghetti, etc. Enjoy it with zucchini noodles for a low-carb meal.
- Vegan Parmesan cheese: (Optional) or nutritional yeast for cheesy flavor to garnish.
Recipe Variations and Add-Ins
- Other hummus flavors: The easiest way to adapt the flavor of pasta with hummus is with flavored hummus, like red pepper hummus, beet hummus, pesto hummus, etc.
- Hummus pasta salad: Cook the pasta and create the sauce, then leave them both to cool. Toss to evenly coat, then add veggies like cherry tomatoes, cucumber, bell pepper, Kalamata olives, fresh herbs, etc. Optionally add vegan feta or nuts to garnish.
- Vegetables: Like sauteed mushrooms and zucchini, peas, corn, steamed broccoli, asparagus, etc. It’s a great way to clear out your crisper drawer.
- Caramelized onions: Add depth by caramelizing the onions.
- Roasted tomatoes: Replace the sun-dried with roasted or confit tomatoes.
- Dried herbs: Like dried oregano or thyme.
- Smoked paprika: For subtle smoky flavor.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Creamy Hummus Pasta
- First, cook the pasta according to its package instructions (usually minus 1-2 minutes for al dente pasta), then drain it, reserving one cup of the pasta cooking water.
- Meanwhile, soak the sun-dried tomatoes in hot water for 5-10 minutes, then drain and chop them into small pieces. Then, peel and finely dice the onion and mince/crush the garlic.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Once hot, add the onion and sauté for 3-5 minutes, until soft and fragrant.
- Add the sun-dried tomatoes and sauté for a few more minutes, then stir in the garlic to sauté for a minute.
- Reduce the heat to low, stir in the hummus, lemon juice, and half a cup of the reserved pasta water.
- Stir in the spinach, basil, and seasonings (added to taste). Remove it from the heat.
- Finally, stir the pasta into the sauce and, optionally, add more pasta water until you reach your desired consistency. Garnish with vegan Parmesan or nutritional yeast, and enjoy!
How to Store?
Store: Allow the pasta with hummus to cool, and store any leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Pasta doesn’t freeze particularly well, as it becomes mushy. However, the sauce may be able to be frozen for up to 3 months.
Reheat: Use a microwave or saucepan to gently reheat the sauce or assembled pasta dish, adding a splash of plant-based milk, vegetable broth, or water to loosen the sauce.
Serving Recommendations
Enjoy hummus tomato pasta warm, room temperature, or chilled, alone or bulked up with:
- Garlic bread (or breadsticks) /crusty bread for dipping
- Protein (like crispy tofu or crispy chickpeas)
- Roasted or steamed veggies (broccoli, asparagus, cauliflower, tomatoes, eggplant, etc)
- A simple leafy green side salad, cucumber salad, or tomato salad
Recipe Notes and Tips
- Use high-quality hummus: When possible, I love to make my own. Otherwise, use good quality store-bought hummus, as it’s the dominant flavor of this dish.
- Cook the pasta al dente: To prevent it from becoming soggy when combined with the hummus sauce.
- To adjust the consistency: Adjust how much pasta water you add to the sauce.
- Season to taste: Every hummus tastes slightly different, so adjust the seasonings/lemon juice accordingly.
More Easy Vegan Pasta Recipes
- Roasted red pepper pasta
- Creamy kale avocado pasta
- Pasta aglio e olio
- Mushroom and leek pasta
- Creamy lemon pasta
- Garlic butter pasta
- Vegan alfredo fettuccine
Or browse my list of 27 vegan pasta recipes you’ll love!
If you try this easy hummus pasta recipe, I’d love a comment and ★★★★★ recipe rating below. Also, tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Hummus Pasta
Ingredients
For the Pasta:
- 10.6 oz dry (300 g) pasta (gluten-free if needed)
For the Sauce:
- 1 Tbsp olive oil
- 1 small/medium onion color of choice
- 2 cloves of garlic minced or crushed
- 1 heaped 1/2 cup (50 g) sun dried tomatoes
- 1 cup (240 g) hummus (store-bought or homemade)
- 2 Tbsp fresh lemon juice
- 1 cup (240 ml) pasta water reserved before draining the pasta
- 1 cup fresh (30 g) baby spinach
- 1/2 cup fresh (10 g) basil chopped
- Salt, black pepper, chili powder, and cumin to taste (see notes)
Optional For Serving:
- Vegan Parmesan Cheese or nutritional yeast flakes
Instructions
- You can watch the video in the post for visual instructions.First, cook the pasta according to its package instructions (usually minus 1-2 minutes for al dente pasta), then drain it, reserving one cup of the pasta cooking water.
- Meanwhile, soak the sun-dried tomatoes in hot water for 5-10 minutes, then drain and chop them into small pieces. Then, peel and finely dice the onion and mince/crush the garlic.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Once hot, add the onion and sauté for 3-5 minutes, until soft and fragrant.
- Add the sun-dried tomatoes and sauté for a few more minutes, then stir in the garlic to sauté for a minute.
- Reduce the heat to low, stir in the hummus, lemon juice, and half a cup of the reserved pasta water.
- Stir in the spinach, basil, and seasonings (added to taste). Remove it from the heat.
- Finally, stir the pasta into the sauce and, optionally, add more pasta water until you reach your desired consistency. Garnish with vegan Parmesan or nutritional yeast, and enjoy!
Notes
- Use high-quality hummus: When possible, I love to make my own. Otherwise, use good quality store-bought hummus, as it’s the dominant flavor of this dish.
- Cook the pasta al dente: To prevent it from becoming soggy when combined with the hummus sauce.
- To adjust the consistency: Adjust how much pasta water you add to the sauce.
- Season to taste: Every hummus tastes slightly different, so adjust the seasonings/lemon juice accordingly. I used between ¼-½ tsp each.
Nutrition information is an estimate and has been calculated automatically
Robert
Great recipe! Easy to make, fast and yummy. I suggest you start first putting the dried tomatoes into the hot water, so that is done.
Ela
So glad you like the recipe, Robert. Thanks for your great feedback. 🙂
Deb
Thank you for this 5 star recipe! Delicious! Will put sun-dried tomatoes on my grocery list from now on.
Ela
You are very welcome, Deb! So glad you liked it. 🙂