This super quick hummus pasta is as easy as it gets! Creamy, filling & nutritious, serve it with roasted purple sprouting broccoli for that extra green boost.
Have you tried mixing a tub of hummus with some pasta before?
It's one of the quickest and easiest pasta recipes there is!
Hummus makes the most amazing, creamy pasta sauce and it's all ready in 20 minutes.
Now, that's midweek dinner we can all get behind, right?
Of course, I wouldn't be myself if I didn't add a little extra plant goodness to my pasta.
I topped it with home grown purple sprouting broccoli (which I roasted) and sprinkle of toasted pine nuts and some fresh dill. So delicious!
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✔️ Why you'll love this recipe
- Quick and easy midweek dinner ready in 20 minutes!
- You can use shop bought or homemade hummus.
- Kids' favourite.
- Easy to adapt, use your favourite hummus and veg of choice to top it with.
- Full of plant based protein, vegan.
📝 Ingredients and substitutes
Here's what you will need to make my Easy Hummus Pasta:
Hummus - I went for my homemade butter bean hummus (recipe coming soon) but any hummus will do here (either homemade or shop bought).
You don't necessarily need to settle for plain hummus either, feel free to go for your favourite flavoured one.
Pasta - I tend to use whole wheat pasta but here I went for white farfalle as wanted something a bit lighter. Feel free to use your favourite pasta and pasta shape.
Purple Sprouting Broccoli - This spring I've been embracing my home grown purple sprouting broccoli hence its addition here.
Feel free to read my earlier post on How to prepare and cook purple sprouting broccoli for some more info on this delicious spring delight!
There is a lot of scope to make this pasta your own by adding different veg (although I would recommend something green) - regular Calabrese broccoli (steamed or roasted), baby spinach, roasted or air fried asparagus, cavolo nero (or any other kale), frozen peas, broad beans etc. Pan fried mushrooms would work extremely well too.
Onion & Garlic - Simple base to a very simple pasta sauce. Feel free to use leek, shallots or even red onion instead of regular white onion.
Extra Virgin Olive Oil - I use it here for sautéing onion and garlic as well as drizzling over the finished pasta. It really adds to the flavour in my opinion but feel free to use oil of your choice instead.
Fresh dill - I love dill and use it a lot but fresh parsley or basil would work really lovely here as well.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by preparing whatever vegetables you're using for your hummus pasta.
If using purple sprouting broccoli as I did here, roast them as per my recipe for roasted purple sprouting broccoli.
Next, bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save cupful of pasta water when draining the pasta as we will need it later.
In the meantime, heat couple of tablespoons of extra virgin olive oil in a wide pan (which will fit your cooked pasta later) and sauté chopped onion and garlic until nice and soft but not too coloured.
Quick Tip: Feel free to add a splash of water when sautéing your onion and garlic to help them along and avoid using excess oil.
Next, add cooked and drained pasta to the pan with onions and garlic, followed by hummus and some reserved pasta water.
Give it all a good stir and adjust consistency as per your liking by adding more pasta water until you get nice and silky smooth sauce.
Squeeze over some lemon juice for a little bit of acidity. Use as little or as much as you like according to your taste.
Top your pasta with roasted purple sprouting broccoli or any other veg of your choosing, sprinkle some toasted pine nuts, fresh dill and serve.
🥡 Storing
Store: Hummus pasta is best when served immediately although if you've got some leftovers they can be kept in the fridge for 2-3 days.
Reheat: Reheat hummus pasta in a pan on the hob. You will need to add some extra water or light veggie stock to loosen it a bit as it thickens when cold.
Freeze: I wouldn't recommend freezing.
📖 Variations
This simple hummus pasta can be varied depending on the flavour of the hummus you use as well as your choice of vegetables. See - Ingredients and substitutes.
Add a tin of rinsed chickpeas, butter or cannellini beans to your pasta for extra plant protein.
🍴Serving suggestions
This simple pasta is perfect as is or with a nice slice of crusty soda bread or homemade vegan garlic bread on the side. My easy homemade breadsticks would be lovely here too.
A sprinkle of vegan parmesan or few air fryer chickpeas would work really well too adding a bit of extra crunch and some lovely, salty and umami flavours.
Serve it with some good quality extra virgin olive oil to drizzle over, freshly ground black pepper and perhaps even more lemon juice on the side for those who like a bit of extra zing.
If you like a bit of heat, sprinkle of chilli flakes would be a nice addition.
💭 Pro tips
- Don't forget to save pasta water when draining your pasta. It's necessary for that silky smooth hummus pasta sauce.
- If you're planning on having some leftovers, save even more pasta water as once hummus pasta is cold it thickens. Extra pasta water will come handy when reheating leftovers to make the sauce smooth again (although you can simply use water or a bit of stock instead).
- Make sure to cook the pasta in salted water. There is nothing worst than bland pasta even if your sauce is delicious.
❓ FAQ
This pasta can easily be made gluten free by swapping regular pasta for your favourite gluten-free one (I like the one made from yellow peas). The sauce itself is gluten-free.
This pasta is so easy to make that it really isn't worth freezing it as freezing will affect texture of the dish. It's better to finish leftovers the following day or simply prepare smaller portion to start with.
Have you tried my Easy Hummus Pasta?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Easy Hummus Pasta
Ingredients
- 350 g pasta I used Farfalle
- 200 g hummus homemade or shop bought
- 2 tablespoon extra virgin olive oil
- 1 onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped or grated
- 1 lemon (juice of) to taste
- 300 g purple sprouting broccoli or swap for any veg you choose
- 250 ml reserved pasta water from draining pasta use enough to create smooth sauce
- 1 tablespoon chopped fresh dill to serve see notes
- 25 g toasted pine nuts optional
- extra virgin olive oil, salt, pepper to serve
Instructions
- Start by preparing whatever vegetables you're using for your hummus pasta. If using purple sprouting broccoli as I did here, roast them as per my recipe for roasted purple sprouting broccoli.300 g purple sprouting broccoli
- Next, bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save cupful of pasta water when draining the pasta as we will need it later.350 g pasta
- In the meantime, heat couple of tablespoons of extra virgin olive oil in a wide pan (which will fit your cooked pasta later) and sauté chopped onion and garlic until nice and soft but not too coloured.2 tablespoon extra virgin olive oil, 1 onion, 2 cloves garlic
- Next, add cooked and drained pasta to the pan with onions and garlic, followed by hummus and some reserved pasta water.Give it all a good stir and adjust consistency as per your liking by adding more pasta water until you get nice and silky smooth sauce.350 g pasta, 200 g hummus, 1 onion, 2 cloves garlic, 250 ml reserved pasta water from draining pasta
- Squeeze over some lemon juice for a little bit of acidity. Use as little or as much as you like according to your taste.1 lemon (juice of)
- Top your pasta with roasted purple sprouting broccoli or any other veg of your choosing, sprinkle some toasted pine nuts, fresh dill, some extra seasoning, drizzle of olive oil and/or extra lemon juice and serve.1 tablespoon chopped fresh dill to serve, 25 g toasted pine nuts, extra virgin olive oil, salt, pepper
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and it will differ depending on the ingredients used.
- Fresh dill cane substituted with parsley or basil. See Ingredients and Substitutes for more info on possible swaps.
- Leftovers will keep in the fridge for 2-3 days.
- Reheat hummus pasta in a pan on the hob. You will need to add some extra water or light veggie stock to loosen it a bit as it thickens when cold.
- Freezing not recommended.
- Don't forget to save pasta water when draining your pasta. It's necessary for that silky smooth hummus pasta sauce.
- If you're planning on having some leftovers, save even more pasta water as once hummus pasta is cold it thickens. Extra pasta water will come handy when reheating leftovers to make the sauce smooth again (although you can simply use water or a bit of stock instead).
- Make sure to cook the pasta in salted water. There is nothing worst than bland pasta even if your sauce is delicious.
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