Creamy Vegan Hummus Pasta

Quick and Creamy Vegan Hummus Pasta Recipe

The inspiration for my Creamy Vegan Hummus Pasta came from a delightful afternoon spent with friends at a cozy picnic in the park. As we sat on the checkered blanket, sharing stories and laughter, one of my friends pulled out a container of homemade hummus. We began spreading it on fresh vegetables and crackers, and I was struck by its creamy, rich texture and vibrant flavors.

The idea to incorporate hummus into a pasta dish hit me when I was craving something quick and satisfying for dinner a few days later. I remembered how hummus had effortlessly elevated our picnic snacks, and I was sure it could do the same for pasta. I rummaged through my pantry and found a jar of chickpeas and a package of pasta – the perfect base for my experiment.

How to Make Creamy Vegan Hummus Pasta At Home

I started by cooking the pasta and sautéing some red onion in a bit of olive oil until it became soft and fragrant. I then added a generous amount of baby spinach, allowing it to wilt slightly before stirring in the hummus. The hummus melted into the warm ingredients, creating a creamy sauce that coated the pasta beautifully. To give the dish a zesty kick, I squeezed in some fresh lemon juice and added a sprinkle of lemon zest.

The final touch was a handful of cooked chickpeas, which added a nice texture and extra protein. I tossed everything together, adjusting the consistency with a bit of reserved pasta water until it was just right. As I took my first bite, I was thrilled with how the hummus transformed into a luscious, flavorful sauce that clung to each strand of pasta.

This dish has since become a staple in my kitchen, especially on busy weeknights when I need something quick, healthy, and delicious. It’s a testament to the magic that can happen when you take a simple ingredient like hummus and let it shine in a new way. Whether you’re a vegan or simply looking to try something different, this Creamy Vegan Hummus Pasta is sure to impress and satisfy.

Chef’s Notes – Creamy Vegan Hummus Pasta

• Cook the pasta al dente as it will continue to cook slightly when mixed with the sauce.
• If your hummus is very thick, you can thin it out with a bit of pasta water or vegetable broth to achieve the desired consistency.
• Ensure the onions are softened and slightly caramelized for a richer flavor.
• Add the spinach just before combining with the pasta to keep it vibrant and fresh.
• Feel free to experiment with different plant-based proteins like lentils or seitan for variety.
• Sprinkle this Creamy Vegan Hummus Pasta with nutritional yeast or our Nut-free Vegan Parmesan Chickpea Sprinkle for an extra cheesy flavor.

Creamy Vegan Hummus Pasta

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Dive into this creamy vegan hummus pasta that’s ready in just 10 minutes! Perfect for a quick, healthy dinner, this dish combines the richness of hummus with fresh veggies and zesty lemon. It’s a delightful, plant-based meal that even non-vegans will love. Get ready to impress your taste buds with this easy, flavorful recipe!

Course: Main CourseCuisine: VeganDifficulty: Easy

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Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

424

kcal

Total time

15

minutes

Cook Mode

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Ingredients

• Pasta

• 12 oz pasta of your choice (gluten-free if needed)

• 1/2 cup reserved pasta water

• Sauce

• 1 cup hummus

• 1 tbsp olive oil

• 1/2 medium red onion, thinly sliced

• 2 cups fresh baby spinach leaves

• 1 tbsp garlic powder

• Add-ins

• 1 cup cooked chickpeas (or any plant-based protein)

• 1 Juice of 1 lemon + 1 tbsp lemon zest

• Alternative Ingredients:

• Pasta: Use zucchini noodles for a low-carb option.

• Hummus: Substitute with cashew cream for a different flavor.

• Chickpeas: Replace with tofu or tempeh for variety.

• Red Onion: Use shallots or green onions as an alternative.

• Baby Spinach: Kale or arugula can be used instead.

Directions

• Cooking Pasta – Begin by boiling your pasta according to the package instructions. If you prefer gluten-free options, choose a suitable pasta type.
• Preparing Sauce Base – While the pasta cooks, heat olive oil in a large non-stick pan over medium-high heat. Add the thinly sliced red onion and sauté for about 2 minutes until softened.
• Adding Greens – Toss in the baby spinach and stir until it just begins to wilt. This should take around 1 minute.
• Combining Ingredients – Mix in the hummus and garlic powder thoroughly. Turn off the heat and set aside until the pasta is ready.
• Final Touches – Turn the heat back to medium and mix well. Gradually add splashes of reserved pasta water to achieve your desired sauce consistency. Once the pasta is al dente, reserve 1/2 cup of the pasta water and drain the rest. Add the cooked pasta to the pan with the hummus mixture.
• Adding Protein and Flavor – Stir in the cooked chickpeas, lemon juice, and lemon zest. Mix everything together until well combined.
• Seasoning – Taste and season with salt and pepper as needed. Optionally, sprinkle with vegan parmesan before serving.

Equipment

• Nonstick Pan
• pot to cook pasta
• spatula

Nutrition Facts

• Calories: 424kcal
• Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 420mg
• Potassium: 450mg
• Carbohydrates: 60g
• Fiber: 8g
• Sugar: 4g
• Protein: 12g
• Vitamin A: 2500IU
• Vitamin C: 20mg
• Calcium: 80mg
• Iron: 3mg

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