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
My nephew who is vegan made this for the family and I absolutely loved it! He used a spicy hummus which made it extra tasty. I’m not vegan and not a great lover of pasta but this dish converted me! I’m going to make it for my friends as it’s really delicious. Definately 10/10 😃
Thanks so much Caroline!
This was …. good, but not perfect. Our family all felt that the sauce was a little heavy and sticky; maybe it was not the best choice of hummus to use? I heated up some leftovers later and stirred in some white wine, and that lightened it up a bit. We’re not vegan, so I think next time I might try making it with a bit of dairy of some sort. But the flavours are bright and tasty and it’s a fast easy meal with things we always have in the house, so I definitely want to try again. Thanks for posting!
Hi Elizabeth, heavy and sticky means that you needed to add a fair bit more of the reserved pasta water to make it saucy. You need to keep adding it until you reach the right (saucy) consistency. And this is why adding white wine later made it less heavy. I think if you add more pasta water next time it will make all the difference. 🙂
Hi there, this is a lovely creamy recipe. I personally like it with a little more spice and reduced lemon. So, I added sweet chilli sauce and smoked paprika. Thank you so much for all the recipes which I have been trying out recently.
Ninotchka
So glad you enjoyed it and thanks for sharing your adjustments! 🙂
It’s really good. I do spot a slightly sour taste sometimes, but its not overwhelming and still delicious. Thank you for this recipe it is really original I never saw anything like that nor tasted anything like that before. 🙂
Glad you enjoyed it Jaimie! Thanks for the great review!
The whole family loved this and they are not vegan. I’m just vegan curious. I forgot to add the basil which is fine because I didn’t have any but I did have a basil paste that tasted good for what it was. I also forgot to add salt and black pepper but we didn’t miss any of it. Great recipe!
Awesome Tricia! So glad you enjoyed it! 🙂
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!