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Home > Vegan Recipes

Vegan Hummus Pasta Recipe | Nutritious One Pot Meal

7/29/21 by Nicole Stevens | 4 Comments

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5 from 7 votes. Leave your review!

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!

Skill: Easy | Time: 35 min | Servings: 6

Front of view of a plate of spaghetti pasta with colorful vegetables, coated in creamy hummus pasta sauce and topped with fresh basil leaves that sits on a light brown towel. A second plate, with a wood fork in the pasta, sits to the back, elevated on a wood board. Small jar of sun dried tomato and second jar of hummus sit to the right, between the plates.

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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!

Top view of two plates of hummus spaghetti pasta with colorful vegetables throughout. Bottom plate sits on white-grey marble background and top plate sits on oval wood board. Left side of image shows the corner of a folded light brown towel and sprig of basil with a jar of hummus and lemon slices to the right, between the plates.

Ingredients and Substitutions for Hummus Spaghetti

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!
Top view of small glass jars, bowls and measuring cups on white-grey marble, each with a different ingredient. From top left corner working right then down: vegetable broth, chopped zucchini, hummus, chopped red bell pepper, dry basil, oil, chopped red onion, lemon juice, raw spaghetti pasta, fresh spinach, chopped sun dried tomatoes, chopped artichokes, salt and pepper, minced garlic.

How to Make One Pot Pasta with Hummus Sauce: Instructions and Tips

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.

Watch the video for a visual on how to make this recipe or read the detailed directions below!

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.

Compilation of 4 images each showing a large metal pot with black handles. Each image shows a progression of adding ingredients to the pot. From top left going right then down: raw spaghetti pasta fills the pot; liquid has been added to the raw pasta; a pile of hummus has been added; many chopped vegetables have been added (zucchini, red bell pepper, artichoke, red onion and sun dried tomato)

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.

Compilation of 4 images showing the process of making hummus sauce pasta in one pot. Each image is a top down view of a large metal pot with black handles. From top left going right then down: A hand holds a green spoon and is stirring the ingredients in the pot (raw pasta, liquid and chopped vegetables) and there's lots of liquid visible; the liquid has become a red-brown color and the pasta appears softer as the hand holding the green spoon stirs the pot; the green spoon is resting in the pot and the pasta appears soft and there's little liquid left; the green spoon rests in the pot that has a lot of spinach added to it and a sprinkle of black pepper over the top.

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 allow to cool in a refrigerator and serve cold.

Two plates of spaghetti and vegetables coated in hummus pasta sauce with the front plate on white-grey marble background and back plate on a wood board. Jar of hummus and lemon slices to the right of image, between the plates with a folded towel and basil sprig to the left.

How to Serve this Hummus Pasta Recipe: Create a Balanced Vegan Meal

A balanced meal should ideally contain a good source of plant-based protein, healthy fats, carbohydrates (from whole grains and/ or starchy vegetables) and plenty of veggies or fruit.

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!

Two plates of vegetables and spaghetti cooked in hummus pasta sauce. Bottom plate garnished with vegan Parmesan and top plate garnished with basil leaves. Right side of image decorated with basil leaves and a small jar of hummus.

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.

Top view of a plate of cooked hummus pasta with vegetables, garnished with fresh basil leaves. Plate sits on a folded light brown towel with a bit of a second plate, sitting on a wood board, visible along the top of the image but mostly cropped out. A jar of sun dried tomatoes and two lemon slices sit to the center right of image, next to the plate of hummus pasta.

Hummus Sauce Pasta Variations

There are endless variations you can try with this recipe. Simply use the base formula of 375 g pasta, 4 ½ C liquid and 1 ½ C 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 vegan Parmesan cheese?!

You can serve this recipe hot or cold, making it a great cold pasta salad option during warmer days/ months.

Two plates of spaghetti and vegetables coated in hummus pasta sauce with the front plate on white-grey marble background and back plate on a wood board. Jar of hummus and lemon slices to the right of image, between the plates with a folded towel and basil sprig to the left.

How to Store Leftovers

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.

Round white plate of cooked hummus spaghetti pasta loaded with vegetables and garnished with a sprinkle of vegan Parmesan cheese. A second plate, with a dark brown wood fork in the pasta, sits to the back left. Right side of image decorated with basil leaves, lemon slices and a small glass jar of hummus.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Square cropped image of top view of two plates of hummus spaghetti pasta made with spinach, zucchini, sun dried tomato, red onion, artichoke and red bell pepper, garnished with fresh basil leaves. Top plate sits on wood board with wood spoon in the pasta and front plate sits on folded light brown towel. Jar of sun dried tomatoes and jar of hummus with two lemon slices to the right, between the plates.

Vegan Hummus Pasta

This vegan hummus pasta recipe is made in one pot for a delicious, nutritious and easy meal. Serve hot or cold and get creative with what type of hummus you use for endless possibilities!
5 from 7 votes. Leave your review!
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 Servings
Calories 435 kcal
Cuisine Vegan

Equipment

  • Cutting board
  • Knife
  • Large pot

Ingredients
  

  • 375 grams whole wheat spaghetti (or any pasta shape)
  • 4 ½ cup vegetable broth
  • 1 ½ cup hummus
  • 2 ½ cup zucchini , chopped (about 2 small)
  • 1 ½ cup artichoke hearts (14 oz/ 400 mL can, drained and chopped)
  • 1 ½ cup 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 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dry basil
  • 3 cup fresh spinach
  • salt (to taste)
  • black pepper (to taste)
Prevent your screen from going dark

Instructions

Step 1: Add Ingredients to Pot

  • Wash then chop some zucchini and bell pepper; add to large pot.
    2 ½ cup zucchini, 1 ½ cup red bell pepper
  • Drain the can of artichoke hearts and chop them; add to large pot.
    1 ½ cup 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 cup vegetable broth, 1 ½ cup hummus, 2 tablespoon 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 cup fresh spinach
  • Remove pot from heat when spinach is wilted in. Taste and add salt and/ or black pepper to taste.
    salt, black pepper

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 435 kcalCarbohydrates: 70 gProtein: 16 gFat: 13 gSaturated Fat: 2 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 6 gSodium: 889 mgPotassium: 890 mgFiber: 13 gSugar: 9 gVitamin A: 2876 IUVitamin C: 62 mgCalcium: 121 mgIron: 5 mg
Tried this recipe?Let us know how it was!

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Filed Under: Vegan Dinner Recipes, Vegan Recipes Tagged With: Artichoke, Basil, Bell pepper, Black pepper, Dinner, Easy, Garlic, Hummus, Leafy greens, Legumes, Lemon, Nut free, Olive oil, One-pot, Onion, Pasta, Plant-based protein, Soy free, Spinach, Sun dried tomato, Vegetable broth, Whole grains, Zucchini

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science. As a trusted source of nutrition information, she educates others about vegan diets and how to thrive as a vegan.

Reader Interactions

Comments

  1. Jeannette

    August 20, 2021 at 11:03 pm

    Delicious and so easy! Thank you so much!

    Reply
    • Nicole Stevens

      August 21, 2021 at 10:26 am

      Thank you!! So happy you enjoyed 🙂

      Reply
  2. Rhonda

    August 14, 2021 at 1:45 pm

    Excellente!

    Reply
    • Nicole Stevens

      August 14, 2021 at 5:19 pm

      So happy you enjoyed Rhonda!

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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