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!
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!
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
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.
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.
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!
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Hummus Pasta with Lemon and Arugula
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
- 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.
- 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.
- 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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