This incredibly easy and creamy vegan hummus pasta recipe is packed with flavor and veggies. It’s made in one pot and can be served hot or cold for a convenient meal anytime of the week!
As an awesomely versatile recipe, you can use any type of hummus for endless flavor options. You can also use whatever veggies you enjoy, or any small-shaped pasta!
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Is Hummus Pasta Vegan?
Hummus pasta is any pasta dish that uses hummus as a main sauce ingredient. Hummus and pasta are both typically vegan so it’s likely that many hummus pasta recipes are vegan.
Unless the recipe calls for dairy or meat/ seafood ingredients, or the pasta contains egg, you’re probably good to go (but it’s always best to double check).
This recipe for vegan hummus pasta is made in one pot for an incredibly easy and delicious meal. Serve hot or cold and adjust to your taste preferences!
Hummus Pasta Ingredients and Substitutions
The ingredients for this hummus spaghetti recipe are simple and easy to customize. While I chose spaghetti pasta, any small-shape pasta can work! Use whatever vegetables you like or have on hand and any flavor of hummus you prefer.
- Spaghetti pasta: The base of this pasta recipe is a package of spaghetti. Any small-shape pasta can work (rotini, macaroni, small shells, penne, etc.). Select whole wheat pasta for extra fiber!
- Vegetable broth: Cooking the pasta requires a lot of liquid. While any type of liquid can work, I typically have vegetable broth on hand and love to use it for extra flavor. Choose a no-salt-added option if possible so you can add salt to taste at the end of the cooking process.
- Hummus: This blended chickpea dip is the star ingredient as it creates a delicious rich and creamy sauce with little effort. I chose regular hummus in this recipe, but any flavor works and results in endless variations!
- Zucchini: This is one of my favorite veggies because it’s so quick to prepare (easy to wash and no need to peel or deal with seeds). Nearly any combo of veggies can work for this recipe so use what you like.
- Canned artichoke: I’ve opted for a slightly Mediterranean-inspired flavor profile with this recipe and decided to add canned artichoke. Again, any vegetables can work!
- Bell pepper: For color and some crunch, bell pepper is a great addition.
- Onion: Onions add so much flavor! I used a red onion, but any type works well.
- Sun dried tomatoes: This is another Mediterranean-inspired ingredient that adds so much flavor! I typically buy completely dry sun-dried tomatoes but could only find some packed in oil when I filmed this recipe. It worked great and I used the oil from the jar in place of plain olive oil for extra flavor.
- Garlic: As with onion, I can’t cook without garlic. Even though most store-bought hummus options contain garlic, I can’t get enough so always add more. You could also choose a garlic-flavored hummus if you want even more garlic flavor!
- Olive oil: To add some extra healthy fats and even more robust flavor, some olive oil goes a long way!
- Lemon juice: Even though most hummus recipes already contain lemon juice, extra fresh citrus is always welcome.
- Basil: This recipe is simple in terms of herbs and spices because I want the flavor from other ingredients, in particular the hummus, to stand out. However, some dry basil is a great flavor boost. Any dry herbs you like can work great when cooked into the pasta, and you can serve with fresh chopped herbs on top! I topped mine with sliced fresh basil for even more delicious flavor.
- Spinach: For a boost of nutrition and color, add spinach at the end of cooking this recipe. Kale or other leafy greens can work too, just keep cooking time in mind (spinach cooks quickly whereas kale takes longer).
- Salt and pepper: Finish the dish with a sprinkle of salt and pepper to your taste preferences. When I say “to taste” I literally mean taste the food and decide if you want more salt and/ or pepper!
How to Make One-Pot Pasta with Hummus Sauce
As with any one pot meal, this is incredibly easy to make. Just add the ingredients to a large pot and stir regularly until the pasta is cooked through and most of the liquid is absorbed!
Step 1: Add Ingredients to Pot
The first step is to add all the ingredients, except for the spinach, to a pot.
To do this you’ll need to prep the vegetables by washing and chopping them. You’ll also need to drain the can of artichoke hearts before dicing them.
Step 2: Cook and Serve
Bring the ingredient-filled pot to a light boil over medium-high heat, stirring regularly.
With one pot pasta recipes, the only challenge is that things tend to stick to the bottom.. Scrape across the bottom as you stir to make sure nothing sticks.
Once the mixture has reached a light boil (slightly bubbling), lower the heat to medium-low. Continue stirring until the pasta absorbs most of the liquid and is cooked through. This should take about 15 minutes depending on the heat, how much you stir and the pasta shape (large pasta shapes will take longer).
Now you can add fresh spinach. Stir it in until it’s wilted down, then remove your pot from the heat.
Taste the pasta and add salt and/ or black pepper as desired. The need for salt will largely depend on whether your vegetable broth is salted and how salty the hummus is.
You can serve immediately for a hot meal or cool in a refrigerator and serve cold.
How to Create a Balanced Vegan Meal
This recipe provides lots of carbohydrates from the pasta. Select whole grain pasta, if you enjoy it, for extra fiber.
There are also healthy fats in the recipe from the hummus (which most likely contains oil) and added olive oil. Depending on the amount of oil in your hummus, the fat content of this recipe can vary greatly. Fat adds flavor, helps with nutrient absorption and helps keep you feeling full and satisfied so don’t skip out!
There’s also a decent amount of veggies in the pasta, although you could certainly add more. I typically like to serve pasta with a side salad for some extra greens. Hummus pasta would be great alongside a homemade Italian-style salad or vegan Caesar salad!
As for plant-based protein, chickpeas in the hummus provide some, but this meal is lower in protein overall. You may want to serve it alongside some homemade seitan or a vegan meat substitute for a protein boost. If you make my Caesar salad dressing for the side, that contains loads of protein!
Grilled or baked tofu is also a great protein-rich side for this pasta.
Hummus Sauce Pasta Variations
There are endless variations you can try with this recipe. Simply use the base formula of 375 grams of pasta, 4 ½ cups of liquid and 1 ½ cups of hummus. Use any type of pasta shape, liquid and hummus flavor you like along with plenty of veggies, herbs and spices.
There’s also lots of fun garnish options like fresh herbs, avocado for extra creaminess or seeds for a crunch (sunflower or pumpkin seeds are a great choice). Why not top with some sunflower seed Parmesan cheese?!
You can serve this recipe hot or cold, making it a great cold pasta salad option during warmer days/ months.
Aside from hummus pasta, there are other great pasta meals I also highly recommend. Check out my recipes for:
How to Store Leftover Hummus Pasta
Refrigerate leftover hummus pasta in an airtight container for up to 5 days. You can reheat leftovers in a microwave or the stove over low heat until warmed through. You can easily serve leftovers cold as well! Let me know down in the comments section if you prefer it hot or cold.
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Hummus Pasta
- 375 grams whole wheat spaghetti (or any pasta shape)
- 4 ½ cups vegetable broth
- 1 ½ cups hummus
- 2 ½ cups zucchini , chopped (about 2 small)
- 1 ½ cups artichoke hearts (14 oz/ 400 mL can, drained and chopped)
- 1 ½ cups red bell pepper , chopped (about 1 large)
- 1 cup onion , chopped (about 1 medium)
- ½ cup sun dried tomatoes , minced
- 4 cloves garlic , minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dry basil
- 3 cups fresh spinach
- salt (to taste)
- black pepper (to taste)
Step 1: Add Ingredients to Pot
- Wash then chop some zucchini and bell pepper; add to large pot.2 ½ cups zucchini, 1 ½ cups red bell pepper
- Drain the can of artichoke hearts and chop them; add to large pot.1 ½ cups artichoke hearts
- Peel and chop the onion; add to large pot.1 cup onion
- Peel and mince the garlic; add to large pot.4 cloves garlic
- Mince the sun dried tomatoes; add to large pot.½ cup sun dried tomatoes
- Add the remaining ingredients, excluding the spinach, salt and pepper to the large pot: pasta, vegetable broth, hummus, olive oil, lemon juice and dry basil.375 grams whole wheat spaghetti, 4 ½ cups vegetable broth, 1 ½ cups hummus, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dry basil
Step 2: Cook and Serve
- Bring the pot to a boil over medium-high heat, stirring regularly.
- Lower heat to medium-low and cook until the pasta is soft and the liquid is mostly absorbed. Stir regularly while cooking.
- Just before taking the pot off heat, wilt spinach into the hot pasta.3 cups fresh spinach
- Remove pot from heat when spinach is wilted in. Taste and add salt and/ or black pepper to taste.salt, black pepper
More Vegan Main Meal Recipes
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.