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
To store: 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.Substitutions: To make this hummus pasta recipe gluten-free, simply use gluten-free pasta.