Creamy Vegan Hummus Pasta (Gluten Free, Pantry Staple Recipe)

This vegan hummus pasta is creamy, flavorful, and packed with plant protein! A fantastic pantry staple weeknight  dinner, and great to meal prep for the week.
GUYS, I have been obsessed with making homemade hummus lately!  I’ve made 2 giant batches in the past few weeks, and they’ve only lasted a couple days each!  I’ve been making the hummus in my blender with dried chickpeas that I cook up real quick in the Instant Pot.  I use a whole pound of chickpeas, and by the end of it I am swimming in hummus: each batch makes about 2 quarts of the stuff.
Instead of going into hummus overload, I decided to use some to make a healthy and flavorful pasta sauce.  If it sounds a little weird at first, I thought so too until I made my Creamy Tahini Alfredo Sauce and I was totally won over!

This Hummus Pasta Is:

  • Bright
  • Creamy
  • Packed with Flavor
  • Versatile: you can add any vegetables you have on hand!
  • Loaded with plant-based protein
  • Great for an easy weeknight meal
  • An awesome way to use leftover hummus: you can make this with either a homemade hummus or whatever store-bought one you have in the fridge.
This pasta is super thick, creamy, and has so much fresh lemon and garlic flavor in every bite!  When I make homemade hummus, I load up the raw garlic.  Like, a whole entire head is used for one batch.  And I’ll throw in garlic salt too, because we are total garlic lovers over here.  Vampires beware!

What’s In This Hummus Pasta?

  • 1 lb pasta of your choice: I used a hearty penne for this recipe, but use whatever you have on hand.  Save a little of the pasta water too, it’ll help thicken the sauce.
  • Hummus: homemade or store bought, any flavor you’d like!  A roasted garlic or roasted red pepper hummus would be amazingly delish in this pasta too.
  • Sundried Tomatoes: packed in oil. I find these in the condiment section of the grocery store or near the Italian aisle.  I always try to keep a jar of sundried tomatoes for when we are feeling a little #fancy and need to kick up the flavor.
  • Fresh parsley: For a bright herby flavor… and also because I am a parsley fiend and eat it any chance I get. You can substitute spinach instead, which would be delicious!
  • Lemon juice, freshly squeezed if possible.
  • Salt and Pepper to taste… or if you want to go crazy you can add some crushed red chili flakes for heat!

This is a fantastic pantry staple recipe – almost everything here comes straight outta the cupboard.  Hummus is to make with pantry staple ingredients (who else is a dried chickpea hoarder?).  Pasta practically lasts forever.  And jarred sundried tomatoes have a long shelf-life.  This recipe leans on pantry staple ingredients for a quick and easy weeknight meal that will fill you up and brings the flavor.

 

How Do I Make This Hummus Pasta?

  1. Cook the Pasta.  Whatever pasta shape you choose to use, just cook it to package instructions.  Reserve 2 cups of the cooking water to use later in the sauce.  Drain the rest of the water, and set pasta aside.
  2. Place the pot with the drained pasta back on the stove and simmer over low heat. To the drained pasta, add the hummus, sun-dried tomatoes, parsley, and lemon juice.  Slowly stir in 1 cup of the pasta cooking liquid to thin the sauce as desired.  Add more water if you want a thinner sauce.
  3. Taste, and adjust seasonings if needed. Serve with garlic bread and a side salad.

This vegan hummus pasta also uses the trick of thickening a sauce with pasta water.  I always do this with my pesto sauces too: add a ladle full of the cooking water from the pasta (make sure you don’t drain it all!) to the sauce, and the pasta will become thick, luscious, and decadent.  Its a healthier trick that using oil to make a sauce more creamy.

Dietary Modifications

This recipe is vegan (unless you are using bacon hummus or something, just check to make sure the hummus is vegan if its store bought), and can easily be made gluten free with a GF pasta.

I have an oil free hummus recipe here, so if you are staying away from the oil this recipe can easily be tailored to be oil free.

Serve Hummus Pasta With:

Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Avocado Grapefruit Salad  (Raw Vegan, Paleo, Whole30, Gluten Free)

Red Quinoa & Vegetable Salad with Lemon Vinaigrette (Vegan, Gluten Free)

The BEST Creamy Cucumber Salad (Vegetarian, Old Family Recipe)

 

As always, if you make this vegan hummus pasta be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

 

Creamy Vegan Hummus Pasta (Gluten Free, Pantry Staple Recipe)

This vegan hummus pasta is creamy, flavorful, and packed with plant protein! A great easy weeknight vegan dinner, or great to meal prep for the week.
0 from 0 votes
Prep Time 5 mins
20 mins
Total Time 25 mins
Course Dinner, Pasta
Cuisine American, Mediterranean
Servings 8

Ingredients
  

  • 1 lb pasta reserve 2 cups cooking water
  • 1 32 ounce container hummus, or 4 cups homemade
  • 1 cup sun-dried tomatoes
  • 1 cup fresh chopped parsley
  • 1 lemon juiced
  • Salt And Pepper to taste

Instructions
 

  • Cook pasta according to package instructions. Save 2 cups of the pasta cooking water in a separate container.
  • Place the pot with the drained pasta back on the stove and simmer over low heat. To the drained pasta, add the hummus, sun-dried tomatoes, parsley, and lemon juice.  Slowly stir in 1 cup of the pasta cooking liquid to thin the sauce as desired.  Add more water if you want a thinner sauce.
  • Add salt and pepper to taste, and serve with garlic bread and a salad.
Keyword Creamy Hummus Sauce, Hummus Pasta Sauce, Vegan Hummus Pasta
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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