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–+ servings
two bowls with hummus pasta and fork

Vegan Hummus Pasta

This quick 15-minute hummus pasta is delicious and full of flavor! Robust, smooth, and zesty, this easy pasta recipe will become a staple in the household!
4.50 from 4 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 people
Calories: 413kcal
Author: Sarah McMinn

Ingredients

  • 10 oz dry spaghetti
  • 2 tablespoons olive oil
  • ⅓ cup sun-dried tomatoes, choppped
  • ¼ cup roasted pine nuts
  • 2 cups baby arugula
  • 3 garlic cloves, mince
  • 1 Cup hummus
  • ½ cup + 2 tablespoons pasta water
  • salt and pepper, to taste
US Customary - Metric

Instructions

  • Cook the pasta according to package instructions in boiling water. Before draining the pasta, reserve ½ cup + 2 tablespoons of the cooking water and set aside. Drain the pasta and add it back to the pot.
  • In a skillet, heat the olive oil over medium heat. Add the garlic and the chopped sun-dried tomatoes and cook for 2 minutes or until fragrant.
  • Add the cup of hummus and about ½ cup + 2 tablespoons of the pasta cooking water and stir until a creamy sauce forms. Add more pasta water as needed to thin the sauce to your desired consistency.
  • Add the cooked pasta and arugula and cook for 1 more minute, tossing everything together. Top with some roasted pine nuts and black pepper and serve immediealy.

Notes

Serving and Storing – The pasta is best served fresh and hot from the skillet. Serve with your favorite bread, salad, soup, desserts, and much more! Store leftover pasta in the refrigerator for up to 4 days. Before storing, allow the pasta to cool completely. 
Reheating - To reheat, you can cover and place in the microwave until the noodles and veggies warm through. You could also toss it in a skillet with a little bit of extra olive oil over medium-low heat until the veggies are warmed through.
Recipe Tips 
  1. Use your preferred pasta. Any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
  2. Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
Variations - For a keto version, substitute the pasta with zoodles or shirataki noodles and use cauliflower hummus instead of chickpea hummus.

Nutrition

Calories: 413kcal | Carbohydrates: 55g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 212mg | Potassium: 567mg | Fiber: 6g | Sugar: 5g | Vitamin A: 271IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg