Vegan hummus pasta is perfect for a quick and easy meal that’s ready in just 15 minutes! Made with hummus, nutritional yeast and lemon, it has an amazing savory and cheesy flavor. Serve for a weeknight dinner that you’ll want to have on repeat.
Say hello to your new favorite dinner! I’ve been obsessed with making hummus pasta for a while now, and I’m so excited to share my go-to recipe with you. If you’ve never added hummus to pasta before, this may seem a little bit unusual. But trust me when I say that the result is seriously impressive!
This pasta dish takes just 15 minutes from start to finish. The key ingredient is hummus, which creates the most amazing creamy texture. Aside from that you need just a few other simple ingredients. It’s a perfect meal for those days when you’re feeling quite lazy and need comfort food that requires minimal effort.
Vegan hummus pasta also a fantastic option for a meal prep-friendly lunch. It keeps well in the fridge, and tastes great whether eaten hot or cold. Pair it with any garnishes of your choice, and you’re good to go!
Ingredients you need for vegan hummus pasta
Pasta of your choice. Use any pasta variety, but I love using one like rigatoni which scoops up the sauce. To make this dish gluten-free, simply use gluten-free pasta.
Olive oil. Coconut oil and avocado oil also work really well for a great flavor.
Onion and a generous amount of garlic. After all, you just can’t go wrong with a hint of garlicky deliciousness! The onions also work well to add texture and flavor alike.
Mushrooms. I used basic button mushrooms, but you can also use cremini, oyster and shiitake to make a great addition to hummus pasta.
Hummus. Choose a good quality, creamy hummus in any flavor of your choice. For an even better result, I would recommend making homemade hummus from scratch! It’s super easy, and always tastes incredible.
Lemon juice and zest. I always advocate for using freshly-squeezed lemon juice because the bottled variety from the store always has a bit of a bland flavor. Plus, as we’re also adding lemon zest, it’s a great way to use up an entire lemon and minimise food waste.
Nutritional yeast. This is one of my favorite ingredients to use in vegan pasta recipes because it’s perfect for adding a cheesy flavor. If you want, you can leave it out, but it does make a fantastic addition.
Vegan cheese. Pick a variety that melts well for a great last-minute addition. You can also add a couple of tablespoons of my homemade vegan cheese sauce instead.
Cilantro and black pepper to garnish. I find that the hummus is enough for saltiness, but you can taste and add extra salt too if desired.
How to make vegan hummus pasta
Start by cooking the pasta in a large saucepan of salted water until al dente. This usually takes around 10 minutes. Drain when done, but retain around ¾ cup of the pasta cooking water.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the garlic, onions and mushrooms, and cook for 5-7 minutes, until the onions are translucent and the mushrooms soften fully.
Now add the hummus, lemon juice and nutritional yeast. Stir together and continue to cook for a further 3 minutes, stirring once every minute or so.
Add the pasta to the sauce together with the pasta water you’ve saved, vegan cheese and lemon zest. Stir until the sauce thickens, then serve garnished with black pepper and cilantro.
Tips and add-ins
Add other vegetables. This recipe is super versatile because then cooking the onions and mushrooms, you can add other vegetables of your choice. For instance, broccoli florets, bell peppers and carrots work really well. This is a great meal for cleaning out the fridge.
For extra spice, add either paprika when cooking the vegetables, or a chopped chilli pepper.
Don’t skip on adding the pasta water! This is a great method for creating a more rich and creamy hummus pasta sauce.
For extra texture and deliciousness, you can stir in chickpeas, lentils or any other beans/legumes of your choice. Crispy tofu also makes a great addition. If you want to serve vegan hummus pasta as a side dish, you can pair it with vegan tempeh ribs for a very impressive meal.
To add a pumpkin flavor, you can stir in around ½ cup pumpkin purée, which you can also make using butternut squash if pumpkin isn’t available.
How to store vegan hummus pasta
This hummus pasta keeps well in the fridge for up to 4-5 days in an airtight container. When making, don’t add the vegan cheese to make it last for longer. Then, when ready to serve, simply add to a saucepan together with the vegan cheese and some plant based milk and stir until fully warmed through.
Other amazing vegan pasta recipes you’ll love
I have lots of pasta recipes on my blog that are ideal for lunch and dinner alike! Here are some of my favourites:
- My vegan sweet potato pasta is comforting and cozy.
- Caramelized onion pasta is perfect for an impressive dinner.
- Vegan garlic butter spaghetti is incredibly wholesome.
- Try lemon pasta for a simple one-pot meal.
- Butter bean pasta sauce is delicious and creative.
If you give this hummus pasta recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating - I'd love to hear from you!
- Frying pan
- Cook the pasta in a large saucepan of salted water until al dente. This usually takes around 10 minutes. Drain when done, but retain around ¾ cup of the pasta cooking water.4 cups pasta
- Heat the oil in a large frying pan or skillet over a medium heat. Add the garlic, onions and mushrooms, and cook for 5-7 minutes, until the onions are translucent and the mushrooms soften fully.2 tbsp olive oil, 2 cloves garlic, 1 large onion, 2 cups mushrooms
- Add the hummus, lemon juice and nutritional yeast. Stir together and continue to cook for a further 3 minutes, stirring once every minute or so.1 cup hummus, ¼ cup lemon juice, ¼ cup nutritional yeast
- Add the pasta to the sauce together with the pasta water you’ve saved, vegan cheese and lemon zest. Stir until the sauce thickens, then serve garnished with black pepper and cilantro.½ cup vegan cheese, 2 tbsp lemon zest