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    Home » Recipes » Dinner Recipes

    Hummus Pasta with Lemon and Arugula

    Published: Apr 14, 2019 · Modified: Apr 6, 2021 by Cassidy Reeser · This post may contain affiliate links.

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    Overhead view of hummus pasta with lemon, cherry tomatoes, and arugula. A wooden spoon is resting in the large red pot.

    Hummus pasta is so creamy, flavorful and easy to make using versatile ingredients. This recipe is made with just 5 ingredients (plus salt & pepper) in 15 minutes!

    Close up of hummus pasta in Dutch oven with arugula and sliced tomatoes.

    This is the recipe I make when I want a quick, healthy meal without much effort. It's a "what's in the pantry?" kind of meal that won't let you down! 

    Table of Contents hide
    1 Recipe features
    2 Ingredients and substitutions
    3 Step by step instructions
    4 Recipe notes
    5 Looking for more quick meals?
    6 Hummus Pasta with Lemon and Arugula

    Recipe features

    • diet-friendly: vegan, vegetarian, soy-free, nut-free and gluten-free optional (just use your favorite gluten-free pasta)
    • ready in 15 minutes using less than 10 ingredients
    • when mixed with pasta water, hummus gets smooth and creamy, almost like an alfredo sauce
    • easy to customize using different hummus flavors

    Ingredients and substitutions

    Labeled ingredients used to make hummus pasta.

    Hummus pasta hits all components of a healthy, filling vegan meal with only a few ingredients. It's nutritious, delicious and perfect for spring!

    • Hummus: I prefer to use homemade plain or garlic hummus, but any mild, smooth hummus will do. Check out my jalapeno hummus recipe for a spicy homemade version.
    • Pasta: I prefer spaghetti or linguine, but short pasta will work too. Choose white, wheat, veggie, or protein pasta -- whatever you want!
    • Arugula: Also known as "rocket", this spring green is known for its fresh and spicy flavor. Stir it into the finished pasta for a boost of nutrients like Vitamin K and iron. 
    • Lemons: One lemon usually has ~3 tablespoons lemon juice.
    • Cherry tomatoes can be subbed with sliced grape tomatoes.

    Step by step instructions

    Start by cooking the pasta. Reserve at least ½ cup pasta water to use for thinning the sauce. I use the same method to make a creamy sauce in my tahini pasta.

    Spoon in creamy sauce in a green glass bowl.

    While the pasta is cooking, mix together the hummus sauce in a small bowl. Add reserved pasta water to thin the sauce to a pourable consistency, similar to alfredo.

    Pasta sauce before and after being stirred into the linguine.

    Combine the drained pasta, hummus sauce, sliced tomatoes and arugula.

    Cover pasta and heat on the stove over medium-low, until warmed through. This will also help to wilt the arugula.

    Recipe notes

    • Keep leftovers refrigerated in a closed container for 3-4 days for best quality.
    • Enjoy this recipe hot or cold. I like to enjoy hummus pasta cold for lunch and heated up for dinner. For a cold meal, skip the last step and transfer the pasta to a closeable container. Let chill in the fridge for 1-2 hours, until cold.
    • The hummus sauce will dry up a bit when cold. If you want an extra creamy, saucy pasta, just double the hummus sauce. You can also add a splash of vegetable broth before reheating to make it more creamy.
    • Extra veggies: Try adding roasted broccoli, zucchini, or your favorite veggie to make this meal extra satisfying.
    • Protein: Hummus contributes protein, but you can use protein pasta or add beans for extra protein. Chickpeas and white beans work best. Tofu cutlets would also be a great addition!
    Overhead view of red dutch oven filled with hummus pasta, arugula and sliced tomatoes.

    Looking for more quick meals?

    • Vegan Tempeh Bolognese
    • Vegan Avocado Pesto Pasta
    • Balsamic Cherry Tomato Pasta Bowl
    • Veggie Pasta Salad with Lemon Vinaigrette

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of hummus pasta with lemon, cherry tomatoes, and arugula. A wooden spoon is resting in the large red pot.
    Print Recipe
    5 from 2 votes

    Hummus Pasta with Lemon and Arugula

    This 15 minute pasta recipe is bright and tangy, thanks to fresh arugula and lemon flavor. 
    Prep Time15 mins
    Total Time15 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 8 ounces dry linguine or pasta of choice
    • ¾ cup garlic hummus see note #1
    • ¼ cup lemon juice about 2 lemons
    • 2 cups fresh arugula long stems removed
    • 16 ounces cherry tomatoes sliced lengthwise
    • reserved pasta water as needed
    • fresh cracked black pepper to taste
    • salt to taste

    Instructions

    • Cook pasta according to package instructions. Reserve at least ½ cup pasta water before draining the pasta.
    • Meanwhile, combine hummus and lemon juice in a medium bowl. Whisk together until creamy. Add reserved pasta water, 1 tablespoon at a time, to thin out as needed. It should have an alfredo sauce like consistency. Taste for salt.
    • Toss cooked pasta in the hummus sauce. Stir arugula and sliced cherry tomatoes into pasta.
    • Cover pasta and heat on the stove over medium-low, until the arugula is wilted and the sauce is warmed through. Season with freshly ground black pepper to taste. Enjoy!

    Notes

    1. Hummus: Any kind of hummus works! Roasted red pepper and olive are other great options. If using plain hummus, add ¼ teaspoon garlic powder for a garlicky sauce. 
    2. For a cold meal, skip the last step and transfer pasta to a closeable container. Let chill in the fridge for 1-2 hours, until cold.
    3. Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave or on the stove over medium-low heat. Add a splash of vegetable broth as needed to thin the sauce.

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    Serving: 1servingCalories: 313kcalCarbohydrates: 54gProtein: 12gFat: 5gSodium: 193mgPotassium: 531mgFiber: 5gSugar: 4gVitamin A: 805IUVitamin C: 33.2mgCalcium: 58mgIron: 2.8mg

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    • Vegetarian Red Curry Noodles (One Pot)
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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