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.

Hummus Pasta

For more easy weeknight dinners, check out my vegan pasta recipes, beginner-friendly vegan recipes, and cheap vegan meals as well.

Ingredients for Hummus Pasta

  • Pasta
  • Olive oil
  • Cherry tomatoes
  • Garlic cloves
  • Pasta cooking water
  • Hummus
  • Spinach
  • Salt and pepper
  • Red pepper flakes 

How to Make Vegan Hummus Pasta

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!

Hummus Pasta

Hummus Pasta

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.
Prep Time 10 minutes
Cook Time 20 minutes
Serving Size 2 servings

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:

  • 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!

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