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 1 vote

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
Course: Main Course
Cuisine: vegan
Servings: 4 servings
Calories: 313kcal
Author: Cassidy Reeser, RDN, LDN


  • 8 ounces dry linguine or pasta of choice
  • 3/4 cup hummus
  • 1/4 cup lemon juice
  • 2 cups fresh arugula long stems removed
  • 16 ounces cherry tomatoes sliced lengthwise
  • water as needed
  • fresh cracked black pepper to taste


  • Cook pasta according to package instructions. Drain water and set pasta aside. 
  • Combine hummus and lemon juice in a medium bowl. Whisk together until creamy.  It should have an alfredo sauce like consistency. Add water, 1 tablespoon at a time, to thin out as needed. 
  • Toss cooked pasta in the hummus sauce. Stir arugula and sliced cherry tomatoes into pasta. Season with fresh cracked black pepper to taste. Enjoy!


Serving: 1serving | Calories: 313kcal | Carbohydrates: 54g | Protein: 12g | Fat: 5g | Sodium: 193mg | Potassium: 531mg | Fiber: 5g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 33.2mg | Calcium: 58mg | Iron: 2.8mg