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!
3cupsspinach(use less or more depending on your taste)
1cupplain hummus
1lb.spaghetti pasta
Juice of 1 lemon + zest
¼cupchopped fresh basil(plus more for serving)
Pinchof 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!)