This hummus pasta is made with sun dried tomatoes, fresh basil and of course, hummus, for an easy and delicious meal that is ready in 15 minutes!
This hummus pasta is tangy and delicious and loaded with flavor. Even better though? It’s faster than getting take-out!
This is a seriously quick, easy dinner that will wow you with flavor.
And of course if you love easy pasta dinners then also check out our vegan carbonara and vegan alfredo.
What You Need To Make This Pasta:
Ingredient Notes
- Pasta – we used penne pasta, but any pasta that you have on hand will do great.
- Hummus – you can use any good tasting store-bought hummus (the easiest and fastest) or you can make your own homemade hummus.
- Sun dried tomatoes – can be in oil or vinaigrette, just drain them before use.
- Lemon juice – should ideally be freshly squeezed for the best taste.
How To Make Hummus Pasta
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put your pasta on to cook according to package instructions. Drain and set aside but keep 1 cup of the pasta water to use in your sauce.
- Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
- Add crushed garlic and red pepper flakes and sauté for around 1 minute to lightly toast the spices.
- Add sun dried tomatoes and sauté for a couple of minutes to heat and blend the flavors.
- Reduce the heat to low and add hummus, lemon juice and half a cup of the reserved pasta water and stir it in. You can keep adding small amounts of pasta water until the sauce is as thick/thin as you like.
- Cook until the sauce is mixed well and heated through.
- Turn off the heat and add in chopped basil and salt and pepper and mix it in.
- Add the cooked pasta and fold into the sauce so that the pasta is well coated. You can add in a little more reserved pasta water at this stage if you need to, to thin the sauce out a bit more.
- Serve topped with ground black pepper, with lemon wedges on the side.
Recipe FAQ
Can you make this recipe gluten-free?
You can easily make this recipe gluten-free just by using a gluten-free pasta.
How to store it?
Keep any leftovers stored in a covered container in the fridge and enjoy within 3-4 days.
Can you freeze it?
Yes you can freeze this hummus pasta for up to 3 months. Thaw it overnight in the fridge and then reheat as usual.
More Vegan Dinners (30 Minutes or Less)
- Vegan Chow Mein
- Vegan Fried Rice
- Vegan Poke Bowl
- Vegan Mushroom Stroganoff
- Vegan Vodka Pasta
- Vegan Mushroom Pasta
Did you make this recipe? Be sure to leave a comment and rating below!
Hummus Pasta
This hummus pasta is made with sun dried tomatoes, fresh basil and of course, hummus, for an easy and delicious meal that is ready in 15 minutes!
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Servings: 8
Calories: 336kcal
Ingredients
For the Pasta:
- 16 ounces Pasta (450g) Dry Weight
For the Sauce:
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Cloves Garlic Crushed
- ¼ tsp Red Pepper Flakes
- 1 cup Sun Dried Tomatoes (180g) Sliced
- 1 cup Hummus (225g)
- 1 cup Pasta Water Reserved after cooking the pasta
- 2 Tbsp Lemon Juice Freshly Squeezed
- 1 cup Fresh Basil Chopped
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
For Serving:
- Ground Black Pepper
- Lemon Wedges
Instructions
- Put your pasta on to cook according to package instructions. Drain and set aside but keep 1 cup of the pasta water to use in your sauce.
- Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
- Add crushed garlic and red pepper flakes and sauté for around 1 minute to lightly toast the spices.
- Add sun dried tomatoes and sauté for a couple of minutes to heat and blend the flavors.
- Reduce the heat to low and add hummus, lemon juice and half a cup of the reserved pasta water and stir it in. You can keep adding small amounts of pasta water until the sauce is as thick/thin as you like.
- Cook until the sauce is mixed well and heated through.
- Turn off the heat and add in chopped basil and salt and pepper and mix it in.
- Add the cooked pasta and fold into the sauce so that the pasta is well coated. You can add in a little more reserved pasta water at this stage if you need to, to thin the sauce out a bit more.
- Serve topped with ground black pepper, with lemon wedges on the side.
Notes
- Pasta: We used penne pasta, but any pasta that you have on hand will do great.
- Hummus: You can use any good tasting store-bought hummus (the easiest and fastest) or you can make your own homemade hummus.
- Sun dried tomatoes: These can be in oil or vinaigrette, just drain them before use.
- Gluten-free: You can easily make this recipe gluten-free just by using a gluten-free pasta.
- Storing: Keep any leftovers stored in a covered container in the fridge and enjoy within 3-4 days.
- Freezing: You can freeze this hummus pasta for up to 3 months. Thaw it overnight in the fridge and then reheat as usual.
Nutrition
Serving: 1Serving | Calories: 336kcal | Carbohydrates: 56g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 303mg | Potassium: 707mg | Fiber: 6g | Sugar: 7g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
This was SO good! We rate our new recipes, and this one got, Restaurant Quality”, and, “I would pay 20 bucks for this and not complain.”.
Yay! That is SO awesome, thanks so much Gayle!