This pasta with hummus is such an amazing basic pasta recipe. The creamy hummus pasta sauce is very light yet so rich and silky, plus this dish features a mix of delicious balsamic garlic roasted vegetables. Perfect weeknight dinner and 100% vegan, easy-to-make and can be made gluten-free.
I shared my broccoli hummus recipe a few weeks ago and have been in such of a hummus craving mood since then. In addition to the usual hummus as a dip, we have been sneaking some hummus in sandwiches, salad dressings, burgers and pizzas.
But did you know that hummus makes for an amazing base to prepare a creamy pasta sauce too?
I just could not believe my eyes when making this dish! The hummus turns into a rich, smooth, hearty and velvety sauce, all you have to do is to add a dollop of your favorite hummus over cooked noodles, a good squeeze of lemon juice and a few splashes of pasta cooking water and the whole dish becomes extraordinary creamy. SO creamy.
It looks like an Alfredo sauce that's made out of chickpeas! The sauce is made with zero cream, all vegan and naturally gluten-free.
Using hummus to make a pasta sauce makes it so convenient and quick, plus it ensures your sauce is super healthy too. Hummus is rich in fiber and plant-based protein, but you won't be able to tell your pasta dish is so good-for-you!
It makes for a such a great way to use up leftover hummus left out in the fridge and the whole recipe is done within 30-35 min, perfect weeknight dinner meal for the whole family.
This recipe also is so versatile. You can add more or less lemon and garlic depending on your taste and feel-free to use whatever veggies you like to make it your own.
Let me know how you liked it! ❤️
What's to love about this pasta with hummus
- So easy to make. The sauce really comes together without much effort and the veggies are simply roasted in the oven. Makes for a great weeknight dinner for those busy nights.
- Creamy rich texture without any nuts or added cream. We are in love with this rich cashew pasta sauce, but sometimes we just don't feel like having that heavy feeling after a meal. This hummus pasta dish has that creamy rich texture, but in a much lighter way. And it fits nut-free families as well.
- Easy to customize. I love adding roasted zucchinis and peppers to this mediterranean pasta dish, it goes so well with the hummus, but you can really use whatever veggies you already have or prefer.
- Healthy and lower in fat. The puréed chickpeas from the hummus, combined with lemon juice and pasta cooking water, is what make up for the sauce. No need for any extra oil!
- Fits many diets. Vegan, vegetarian, meat-free and easy to make gluten-free (simply use gluten-free noodles!). It is also completely dairy-free, even though the velvety sauce is so creamy!
What you'll need
- Pasta. I used whole wheat spaghetti for this recipe, but use your favorite kind. Short or long noodles will work too: I think penne and rigatoni would be good choices.
- Hummus. Again, choose your favorite one. Store-bought or homemade hummus both work well. Different hummus can have slightly different texture, so simply adjust the final consistency by adding more or less extra liquid.
- Lemon juice. On top of helping to create a creamy texture, it also really makes a difference in the overall flavor, so try not to omit it. You will have to adjust how much to add depending on how tangy your hummus already is.
- Saved water from cooking the pasta. The high-in-starch water is super helpful for reaching a great final texture. If you salt your water, then this would also help flavor the whole dish.
- Balsamic vinegar. It gives so much flavor to the veggies while they are roasting.
- Sweet onion, peppers, zucchini and garlic. They are roasted in the oven and add lots of flavor and texture (and bonus nutrients). See below for more ideas.
How to make this pasta with hummus recipe
Roast the vegetables
They will take about 25 minutes to bake, so you want to get started with the vegetables and keep going with the recipe while they roast.
Simply chop the zucchini, pepper and onion in large bite size and transfer to 2 baking sheets that are covered with parchment paper. Then, crush the garlic clove right on top of the veggies. Add salt and pepper and the balsamic vinegar. Then toss and transfer to the oven.
Bake at 400º for about 25 minutes or until done to your liking.
Cook the pasta
While the vegetables are roasting, then you can cook the noodles according to the packaging (but keep them al dente). Before draining, make sure to reserve some of the water for the sauce!
Make the hummus pasta sauce and combine
Return the noodles to the pot you used to cook them and then add the hummus, lemon juice and cooking water (start with about ¼ cup and add more as you stir to reach the desired consistency).
Once the hummus noodles are creamy, then transfer the roasted veggies to the pot and stir. Taste to adjust seasonings to your liking and serve with fresh herbs.
Watch how to make it
How to make this pasta with hummus a one-pot recipe
I love to roast the veggies in the oven, but you can easily make the whole dish in the pot without turning your oven on, which might be better for the super hot days.
- Start by cooking your pasta, then reserve some of the water and drain the pasta. Keep the noodles and water aside.
- Return the pot on the stove and add the chopped onion, peppers and zucchini. Cook on medium-high heat while stirring often until softened and browned. You can use a little oil or water to prevent the veggies from burning.
- When the veggies are done, then add the garlic and stir for about a minute. Then, add the hummus, lemon juice, balsamic vinegar (start with 2 tbsp instead of 4 and add more if needed) and stir. Add as much pasta cooking water as you need to create a silky rich texture.
- Then, add the noodles and stir to combine. Add salt and ground black pepper and adjust the texture as needed.
- Make sure to cook your noodles al dente and not more as they will keep cooking in the sauce.
- When making the sauce, start with a little cooking pasta water and add more as you need. Just keep in mind that the sauce will thicken after resting or cooling down. If you forgot to reserve some pasta cooking water, then simply use any unflavored plant-based milk.
- Make sure not to roast the vegetables for too long so they don't turn mushy, which can depend on how thick you chopped them. Watch carefully while they bake!
- If you want this recipe to be completely free of any added oil, then make sure to make your own hummus as most store-bought versions have added olive oil. You can make it using my oil-free kimchi hummus for a little heat or this butter bean hummus for an ultra-creamy sauce!
- Use a very flavorful hummus as it is the star of the dish! Try flavored hummus too, like roasted red pepper, broccoli hummus or beet hummus.
This recipe is super simple and very forgiving, so you can really change the vegetables for what you already have, such as broccoli, cauliflower, spinach, green peas, tomatoes, kalamata olives or mushrooms. This is a perfect meal to clean out the fridge! Just adjust cooking time depending on the vegetables you are using.
You can also add more flavorful ingredients to your sauce, such as nutritional yeast, dried herbs (like oregano or basil), sun-dried tomatoes, smoked paprika, hot sauce, etc.
This recipe is best when served warm since the sauce will be creamier at this point.
Serve this dish with lots of fresh herbs, especially basil and parsley, to add some freshness to your meal. You can add the herbs to the pot with the pasta to slightly cook them or simply top your plate with it.
Storing and reheating tips
Store leftovers in an air-tight container in the fridge for up to 4 days.
Keep in mind that the sauce will thicken as it rests and cools down, so when reheating, you will need to loosen up the sauce. To do so, simply add a splash of water or vegan milk, stir well and warm up in the microwave or on the stove.
Other Mediterranean inspired dishes you might like
- Mediterranean burrito roll
- Broccoli hummus
- Beetroot sandwich
- Vegan Tzatziki
- Falafel buddha bowl
- Tahini pasta
- Butter bean stew
- Mediterranean chickpea quinoa bowl
- Vegan sun-dried tomato pasta
I hope you enjoy this hummus pasta sauce recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Pasta with Hummus and Roasted Vegetables
- 2 large pepper - red, orange or yellow
- 1 large sweet onion
- 2 zucchini
- 2-4 tbsp balsamic vinegar
- 2 garlic cloves - crushed
- salt and pepper - to taste
- 16 oz pasta of your choice - reserve some of the pasta cooking water
- 1 cup hummus
- 1 lemon, juiced
- fresh basil and parsley - for serving, optional
- Pre-heat the oven to 400°. Line 2 baking sheet with parchment paper. Chop the red pepper, onion and zucchini in about 2 inches bite size pieces or slices.
- Distribute the chopped vegetables in between the 2 baking sheet. Then, on each of the baking sheet, add 1-2 tbsp of balsamic vinegar with 1 crushed garlic. Add a good pinch of salt and pepper and toss the veggies. You can add some olive oil too, if desired, but this is optional. Cook in the oven for about 20-25 minutes or until the veggies are tender.
- While the veggies are in the oven, cook the pasta accordingly to the packaging (al dente). Keep some of the pasta cooking water on the side (about 1 cup) and drain the pasta. Return the pasta to the pot and add the lemon juice, hummus and stir. Add enough of the pasta cooking water to adjust the texture of the sauce to your liking. You can start with about ¼ cup, and add more as desired. Then, add the roasted veggies, stir to combine, taste and adjust the seasoning.
- Serve immediately with fresh basil and parsley. Enjoy!
- Store leftovers in the fridge for up to 4 days. Keep in mind that the sauce will significantly thicken as it rests and cools down, so when reheating, you will need to loosen up the sauce. To do so, simply add a splash of water or vegan milk, stir well and warm up in the microwave.