This quick 15-minute hummus pasta is delicious and full of flavor! Sun-dried tomatoes are combined with creamy hummus to create an outstanding vegan pasta dish the whole family will love. Robust, smooth, and made with fresh arugula, this easy pasta recipe will become a staple in the household!
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In the mood for a quick and easy pasta dish? This hummus pasta is full of fresh and nutty flavors! Ready in 15 minutes, this vegan pasta is the perfect combination of savory and smooth. Rich sun-dried tomatoes and minced garlic are simmered into a creamy hummus sauce that pairs perfectly with tender noodles.
I like to make this pasta with my homemade cauliflower hummus for a low-carb option. Simple to make and great for meal prep, you will want to make this pasta again and again. This recipe is family-friendly and perfect for all ages!
Versatile and fail-proof, this pasta is perfect for whenever you need a simple, yet delicious recipe. The perfect blend of comfort and wholesome ingredients, this easy vegan pasta is the ultimate main dish for weeknight dinners at home.
Recommended Ingredients and Equipment
This vegan pasta is made with just a handful of simple ingredients that easily come together! You may already have these basic ingredients in the pantry and refrigerator. And if not, you will be able to quickly find them at your local grocery store!
Here is everything you need.
Ingredient Notes
- Arugula – This leafy green is the perfect addition to creamy pastas. Filled with peppery flavors, arugula can be found at most local grocery stores or farmers’ markets. Feel free to substitue it with spinach or chopped kale.
- Hummus – The options for hummus are infinite! You can make your own hummus are use your favorite store bought option. Feel free to try this recipe with cauliflower, edamame, or white bean hummus!
- Sun-Dried Tomatoes – This is to give the pasta a deeper tomato flavor while adding a nice texture. Look for dried tomatoes rather than oil packed. Don’t like sun dried tomatoes? Substitute fresh cherry tomatoes or omit them all together.
- Pasta – Feel free to use any type of pasta you prefer. You can use longer noodles, like spaghetti or linguine, bow tie, or penne pasta. Just pay attention to the cook times on the pasta as they will differ depenting on the variety.
- Pine Nuts- Omit for a nut free version.
Recommended Equipment
For this recipe, you will need basic cooking equipment including mixing bowls, basic kitchen utensils, a non-stick skillet, a chef’s knife, a saucepan, and a wooden cutting board. (<<affiliate links)
Step-by-Step Instructions
Step One – Cook the Pasta
In a large pot, bring two quarts of water to a rapid boil over high heat. Once the water is boiling, add one teaspoon of salt and the pasta noodles. Cook the pasta, uncovered for 7-9 minutes or until the pasta is al dente or firm but cooked.
Before draining the pasta, reserve ½ cup of the cooking water and set aside. Drain the pasta.
Pro Tip: Cook the pasta to al dente to avoid mushy pasta. Cooking times will vary depending on the type of pasta you use. Make sure to follow the box’s instructions for cooking times.
Step Two – Make the Sauce
In a large skillet, heat oil over medium heat. Add the garlic and sun-dried tomatoes and cook until fragrant, about 1-2 minutes.
Next, add the hummus and a little bit of the pasta water to the pan. stir until a creamy sauce forms. Add more pasta water until your sauce is the desired consistency. Add salt and pepper to taste.
Step Three –Add Cooked Pasta
Finally, add the cooked pasta and fresh arugula to the pan and cook for one minute while tossing everything together. Top with roasted pine nuts and black pepper. Serve immediately!
Serving and Storing
Serving – The pasta is best served fresh and hot from the skillet. Serve with your favorite bread, salad, soup, desserts, and much more!
Storing – Store leftover pasta in the refrigerator for up to 4 days. Before storing, allow the pasta to cool completely. Use tongs or a large spoon to fill either a large sealable container or individual containers (perfect for lunches). Seal the container(s) and place it in the refrigerator.
Reheating – To reheat, you can cover and place in the microwave until the noodles and veggies warm through. You could also toss it in a skillet with a little bit of extra olive oil over medium-low heat until the veggies are warmed through.
Tips & Tricks
- Use your preferred pasta. Any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
- For a keto version, substitute the pasta with zoodles or shirataki noodles and use cauliflower hummus instead of chickpea hummus.
Frequently Asked Questions
Most packaged brands of pasta are vegan but it’s always a good idea to check the ingredients for eggs. Fresh pasta more often contains eggs.
I use regular spaghetti noodles to make the recipe. But you can easily substitute in your favorite gluten free pasta. Just following the cooking times for al dente noodles on the package. They are often very similar.
While I love the peppery punch that arugula lends to this vegan pasta dish, it will still be tasty without it. I recommend replacing it with any dark, leafy green of your choice for the pasta. Just note that spinach will wilt as easily as arugula, while heartier greens like kale or chard should be sautéed with the sun dried tomatoes to help achieve the appropriate consistency.
More Vegan Pasta Recipes
- Pesto Pasta
- Vegan Carbonara
- Skinny Fettuccini Alfredo
- Spaghetti with Olive Oil and Garlic
- One-Pot Garlic White Wine Pasta
Be sure to check out all of my yummy pasta recipes for more weeknight inspiration!
Vegan Hummus Pasta
Ingredients
- 10 oz dry spaghetti
- 2 tablespoons olive oil
- ⅓ cup sun-dried tomatoes, choppped
- ¼ cup roasted pine nuts
- 2 cups baby arugula
- 3 garlic cloves, mince
- 1 Cup hummus
- ½ cup + 2 tablespoons pasta water
- salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions in boiling water. Before draining the pasta, reserve ½ cup + 2 tablespoons of the cooking water and set aside. Drain the pasta and add it back to the pot.
- In a skillet, heat the olive oil over medium heat. Add the garlic and the chopped sun-dried tomatoes and cook for 2 minutes or until fragrant.
- Add the cup of hummus and about ½ cup + 2 tablespoons of the pasta cooking water and stir until a creamy sauce forms. Add more pasta water as needed to thin the sauce to your desired consistency.
- Add the cooked pasta and arugula and cook for 1 more minute, tossing everything together. Top with some roasted pine nuts and black pepper and serve immediealy.
Notes
- Use your preferred pasta. Any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Karen says
Thanks for an easy recipe that’s so doable!
Ailis says
I’m giving this recipe a 4-star rating, Not because it’s bad, I’m giving 4-stars because I haven’t tried it yet, and I know it’s going to be good I like hummus, so I’m reserving the 5th star for when I’ve tasted it with Pasta.
Adrienne says
This was good, fast and easy! Skipped the olive oil and sprayed my pan instead.
heather childs says
Good! Very simple and quick to make; nice to have something different to make! I made it with gluten free pasta and regular hummus. Definitely had to add a good amount of pasta water to it.
Wonder how it would taste using a flavored hummus…?