Go Back
+ servings
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!
Course Main Course
Cuisine Vegan
Keyword Vegan hummus pasta
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 435kcal


  • Cutting Board
  • Knife
  • Large pot


  • 375 g package whole wheat spaghetti (or any pasta shape)
  • 4 ½ C vegetable broth
  • 1 ½ C hummus
  • 2 small zucchini , chopped (about 2 ½ C)
  • 1 can artichoke hearts , drained and chopped
  • 1 large red bell pepper , chopped (about 1 ½ C)
  • 1 medium onion , chopped (about 1 C)
  • ½ C sun dried tomatoes , minced
  • 4 cloves garlic , minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dry basil
  • 3 C 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.
  • Drain the can of artichoke hearts and chop them; add to large pot.
  • Peel and chop the onion; add to large pot.
  • Peel and mince the garlic; add to large pot.
  • Mince the sun dried tomatoes; add to large pot.
  • 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.

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.
  • Remove pot from heat when spinach is wilted in. Taste and add salt and/ or black pepper to taste.



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.


Serving: 1Serving (1/6 of recipe) | Calories: 435kcal | Carbohydrates: 70g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 889mg | Potassium: 890mg | Fiber: 13g | Sugar: 9g | Vitamin A: 2876IU | Vitamin C: 62mg | Calcium: 121mg | Iron: 5mg