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Creamy Vegan Hummus Pasta
This easy-to-make Creamy Vegan Hummus Pasta is a healthy Mediterranean inspired recipe. It’s simple & ready to devour in just 20 minutes – perfect for all you busy bees out there!
I absolutely adore pasta dishes, but always feel weighed down after consuming a heavily sauced meal. This dish is a wonderfully light, hearty alternative to heavy cream pasta, leaving you feeling satisfied & guilt-free.
Also, this yummy dish is easily adaptable & versatile. If you don’t like spinach or onions, you can leave them out. (We omitted the onions – as I’m sure you know by now! 😉) You can also add other greens like kale, arugula or parsley. And if you want to add in some protein, this recipe pairs nicely with chicken, shrimp & salmon. We added in chicken to our leftovers of this recipe -delish!
Tips:
- Cook the pasta al dente. (Cooking just long enough that it’s neither crunchy nor too soft.) Whatever pasta you use make sure it’s not overcooked for best results!
- Slowly add in the pasta water. You’ll reserve a whole cup of pasta water, but I’d recommend adding in half a cup to start then slowly add more until you get the consistency you like.
- Make it low-carb by changing up the pasta. For an even lighter version of this meal without as many carbs, you can use any low-carb pasta or even make it with zucchini noodles. (*Zucchini noodles will be one of my next ventures!)
Creamy Vegan Hummus Pasta
This easy-to-make Creamy Vegan Hummus Pasta is a healthy Mediterranean inspired recipe. It’s simple & ready to devour in just 20 minutes – perfect for all you busy bees out there!
Ingredients
- 2 tbsp olive oil
- 1 medium onion sliced (we omitted)
- 2 garlic cloves minced
- 3 cups spinach (use less or more depending on your taste)
- 1 cup plain hummus
- 1 lb. spaghetti pasta
- Juice of 1 lemon + zest
- ¼ cup chopped fresh basil (plus more for serving)
- Pinch of crushed red pepper
- Parmesan cheese (optional)
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta & return to the pot to stay warm.
- In a large skillet, heat the olive oil over medium heat. Add the onions & cook for 5-7 minutes or until fragrant & soften. Add the garlic & cook for 30 seconds, or until fragrant. Add the spinach & cook for 1-2 minutes, or until it slightly wilts.
- Add in the hummus, about ½ cup of the pasta cooking water, lemon juice & lemon zest – stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at a time, if desired.
- Transfer the cooked pasta to the skillet, turn off heat & toss everything together. Top with basil & crushed red pepper (optional).
- Serve immediately with parmesan cheese, if desired. Yes, please! 😊
Notes
- Cook the pasta al dente. (Cooking just long enough that it’s neither crunchy nor too soft.) Whatever pasta you use make sure it’s not overcooked for best results!
- Slowly add in the pasta water. You’ll reserve a whole cup of pasta water, but I’d recommend adding in half a cup to start then slowly add more until you get the consistency you like.
- Make it low-carb by changing up the pasta. For an even lighter version of this meal without as many carbs, you can use any low-carb pasta or even make it with zucchini noodles. (*Zucchini noodles will be one of my next ventures!)
Nutrition
Calories: 294kcalCarbohydrates: 41.2gProtein: 12.2gFat: 8.6gSaturated Fat: 0.9gCholesterol: 2mgSodium: 169mgFiber: 7.5gSugar: 0.2gCalcium: 58mg
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