This Hummus Pasta recipe uses the classic Middle Eastern dip as the base for a luscious and easy pasta sauce. Served with roasted cherry tomatoes, spinach, and garlic, it’s a flavor-packed 30-minute weeknight meal you can easily keep on repeat.
Table of Contents
Ingredients
- Pasta
- Olive oil
- Cherry tomatoes
- Garlic cloves
- Pasta cooking water
- Hummus
- Spinach
- Salt and pepper
- Red pepper flakes
How to Make
Step 1:
Bring a large pot of salted water to a boil over high heat on the stovetop. Pour the pasta into the boiling water and cook to al dente according to the package instructions. Reserve ⅓ cup of the pasta cooking water, then drain the rest and set the cooked pasta aside.
Step 2:
Meanwhile, pour 1 tablespoon of olive oil into a large non-stick pan and heat over medium heat. Once warm, add the minced garlic and cook until fragrant, about 30 seconds.
Step 3:
Pour the cherry tomatoes into the pan and sauté for 4-7 minutes or until they’re blistered and juicy. Transfer the cooked tomatoes and garlic to a plate and set aside.
Step 4:
Add the reserved pasta cooking water, hummus, spinach, salt, and ground black pepper to the now-empty pan. Heat to a gentle simmer and cook until the spinach wilts and the sauce thickens slightly.
Step 5:
Turn off the heat and pour the cooked pasta into the pan with the sauce. Toss to coat.
Step 6:
Divide the hummus pasta between two plates and top with the cooked cherry tomatoes, garlic, and optional red pepper flakes. Enjoy!
More vegan pasta recipes:
Marry Me Pasta
Garlic Mushroom Pasta
One Pot Pasta
Related vegan recipe roundups:
pasta, Mediterranean, dinner, beginner-friendly, cheap
Hummus Pasta
Ingredients
For the pasta:
- 5 oz tagliatelle pasta (or dry pasta of choice (140 g))
- 1 tbsp olive oil
- 10 cherry tomatoes (halved)
- 2 small garlic cloves (finely minced)
For the sauce:
- ⅓ cup pasta cooking water (reserved from the cooked pasta)
- ½ cup plain hummus
- 2 cups fresh baby spinach leaves
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil over high heat on the stovetop. Pour the pasta into the boiling water and cook to al dente according to the package instructions. Reserve ⅓ cup of the pasta cooking water, then drain the rest and set the cooked pasta aside.
- Meanwhile, pour 1 tablespoon of olive oil into a large non-stick pan and heat over medium heat. Once warm, add the minced garlic and cook until fragrant, about 30 seconds.
- Pour the cherry tomatoes into the pan and sauté for 4-7 minutes or until they’re blistered and juicy. Transfer the cooked tomatoes and garlic to a plate and set aside.
- Add the reserved pasta cooking water, hummus, spinach, salt, and ground black pepper to the now-empty pan. Heat to a gentle simmer and cook until the spinach wilts and the sauce thickens slightly.
- Turn off the heat and pour the cooked pasta into the pan with the sauce. Toss to coat.
- Divide the hummus pasta between two plates and top with the cooked cherry tomatoes, garlic, and optional red pepper flakes. Enjoy!