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    Home » Recipes » Pasta

    Easy Hummus Pasta

    Published: Aug 31, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Overhead view of a finished dish of creamy rotini, spinach & tomatoes in a gray bowl.

    With just 20 minutes and a handful of ingredients, this creamy hummus pasta dish can be on your dinner table! Use homemade hummus for an oil-free version or grab a container of store-bought for an even quicker option. Kid and husband approved!

    Rotini pasta in creamy sauce with tomatoes and spinach in a gray flat bowl.

    Hummus Pasta is the ultimate lazy weeknight dinner! It’s comfort food that comes together in less than 30 minutes and can be customized to what you have you hand. Loved by kids and adults alike. Leftovers make delicious cold pasta salad for lunches/lunchboxes.

    Table of Contents hide
    1 Reasons to love Hummus Pasta
    2 Ingredients you need
    3 How to make the recipe
    4 Pro tips for success
    5 FAQs
    6 More easy vegan pasta recipes
    7 Easy Hummus Pasta

    Reasons to love Hummus Pasta

    • It’s quick and easy – ready in the amount of time it takes to cook the noodles. Perfect for a weeknight!
    • It’s made in just one pot. Easy cleanup!
    • It’s made with healthy plant based ingredients.
    • It’s nut-free, oil-free (if you use my homemade hummus linked in the recipe), and also gluten-free, if you choose gluten free noodles.
    • It’s adaptable – use your favorite flavor of hummus and/or add your favorite veggies and herbs.
    • It’s creamy and delicious. Kid and husband approved!

    Ingredients you need

    Recipe ingredients; rotini pasta, hummus, grape tomatoes, spinach, lemon and more.
    Ingredients: Noodles, hummus, grape tomatoes, fresh spinach, fresh lemon juice, pasta cooking water, salt and pepper.

    Ingredient notes and substitutions

    Just 5 ingredients are needed for this easy vegan recipe. And they’re all healthy and plant based.

    Noodles ~ I love rotini for this hummus pasta because it holds the sauce well. Choose chickpea or brown rice based noodles for a gluten free option. Any shape will work, so use your favorite.

    Hummus ~ Bringing healthy plant protein, fiber, vitamins, minerals, and anti-inflammatory properties [source], it is naturally gluten free, nut free, and dairy free.

    Any savory flavor will work, but make sure it’s a flavorful one! There is a wide variety of store-bought options available. Or try one of my homemade recipes – Spicy Hummus, Roasted Carrot Hummus (contains nuts), Miso Parsley Hummus, and of course, the Roasted Red Pepper variety I use here.

    Vegetables ~ This recipe is great for using up any vegetables you have hanging out in your fridge. Keep in mind, if you add more vegetables than called for in the recipe, you’ll need more sauce, as well.

    Artichokes, sweet green peas, chopped zucchini, caramelized onions, leftover broccoli, kale or arugula, olives, etc., would all work well here.

    Extras ~ Stir in a tablespoon or two of nutritional yeast for an extra savory/cheesy flavor. Garnish with roasted chickpeas for a bit of crunch. Sprinkle a pinch of crushed red pepper flakes on top for a punch of spicy heat.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    4-photo collage: step by step instructions how to make this recipe.
    How to make this recipe: 1) Boil noodles, 2) drain noodles, 3) add back to pot with remaining ingredients, and 4) stir well to combine.

    If you can boil noodles, you can make this easy recipe.

    Boil the noodles in well-salted water until al dente. Before draining, reserve 1 cup of the pasta cooking water and set aside.

    Return the drained noodles back to the pot and add the hummus, spinach, tomatoes, lemon juice, salt and pepper. Stir well and add ½ cup of the pasta cooking water and stir again until everything is mixed well and the sauce is smooth.

    If needed, add more of the water until the desired consistency is reached.

    Red spatula stirring noodles in a pot with sauce, tomatoes, & spinach.

    Pro tips for success

    ~ Be sure to salt your cooking water for optimal flavor.

    ~ Don’t forget to save at least 1 cup of the cooking water before draining the noodles.

    ~ Use a really flavorful hummus.

    ~ Season to your own taste. Add more lemon juice or salt/pepper as needed.

    FAQs

    How long will hummus pasta last in the fridge?

    Store any leftovers in an air-tight container in the fridge for 3 to 4 days. Leftovers make great cold pasta salad the next day, but you can certainly reheat it if you prefer. Try packing it in a lunchbox for school or work!

    Can I double the recipe to feed a crowd?

    Absolutely! It doesn’t take any extra time to double the recipe, just extra ingredients.

    Can I freeze leftover pasta with sauce?

    If you are thinking of freezing this recipe, do NOT add the spinach and tomatoes until you are ready to serve after reheating. They will get mushy and lose flavor once frozen. But, yes, you can freeze the pasta with just the hummus sauce.

    Two rotini noodles with sauce on a fork over a bowl of pasta.
    The best bowls for pasta are flat bowls! Grab some at 15% off using code VeggieIns at Off Your Rocker Pottery!

    More easy vegan pasta recipes

    • Vegan Cauliflower Bolognese
    • Pasta with White Beans and Kale
    • Creamy Mushroom Pasta
    • Creamy Vegan White Sauce Pasta
    • Mediterranean Pasta
    • One Pot Fregola w/ Tomatoes and Basil
    • Vegan Mac and Cheese
    • Vegan Pasta Primavera
    • Easy Vegan Pasta Bake

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Plate of Hummus Pasta w/ grape tomatoes and spinach

    Easy Hummus Pasta

    With just 20 minutes a handful of ingredients, this creamy hummus pasta dish can be on your dinner table! Use homemade hummus for an oil-free version or grab a container of store-bought for an even quicker option. Kid and husband approved!
    4.88 from 8 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 385kcal
    Author: Jenn Sebestyen

    Ingredients

    • 16 ounces rotini pasta (or pasta or choice, gluten free, if desired)
    • ½-1 cup pasta cooking water
    • 1 cup Roasted Red Pepper Hummus (or your favorite store-bought hummus)
    • 1 pint grape tomatoes halved (about 2 cups)
    • 2 cups fresh spinach leaves chopped
    • Juice of 1 lemon
    • ½ teaspoon salt or to taste
    • ¼ teaspoon black pepper or to taste

    Instructions

    • In a large pot on the stove, cook the pasta according to package directions in well-salted water. BEFORE draining, reserve 1 cup of the pasta cooking water and set aside.
    • Transfer the cooked noodles back to the pot. Add the hummus, tomatoes, spinach, lemon juice, salt and pepper. Stir to combine.
    • Add ½ cup of the pasta cooking water and stir well until the sauce is creamy and smooth. Add more pasta cooking water, if needed, to reach the desired consistency.
    • Taste and adjust seasoning, as needed. Add more salt, pepper, lemon, or even more hummus, as desired.

    Notes

    *Be sure to salt your pasta water for optimal flavor.
    *Choose gluten free noodles to make this dish gluten free.
    *Don’t forget to save at least 1 cup of the pasta cooking water before draining the noodles.
    *Use a really flavorful hummus. Different flavor varieties will work, choose your favorite.
    *Season to your own taste. Add more lemon juice or salt/pepper as needed.
    **If you forget to reserve the pasta water (I’ve done it more times than I can count), you can use vegetable broth, unsweetened almond milk, or even just plain water. Start with ¼ cup as these options are thinner and not as viscous as pasta cooking water. Add more as needed. Be sure to taste and adjust seasonings accordingly before serving.

    Nutrition

    Calories: 385kcal | Carbohydrates: 65g | Protein: 14g | Fat: 8g | Sodium: 406mg | Potassium: 281mg | Fiber: 6g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 34mg | Calcium: 14mg | Iron: 41mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. KB says

      January 15, 2021 at 11:43 am

      I made this easy hummus pasta for lunch today and it was really, really good! Fun to make, too. I didn’t feel the need to add extra salt after cooking my pasta in salted water, but that’s just a preference.4 stars

      Reply
      • Jenn Sebestyen says

        January 15, 2021 at 2:30 pm

        So glad you enjoyed it, KB! Thank you or your feedback!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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