If you're tired of the same old pasta dishes, then it's time to give hummus pasta a try! This delicious and easy-to-make creamy hummus pasta dish is perfect for anyone who loves Mediterranean food. With its rich flavor profile that combines nutty tahini and tangy lemon juice with savory chickpeas - there’s no doubt that you'll love this scrumptious meal option!
This dish is easy to customize for allergies, or just for personal taste. This dish is naturally meat-free, and is easy to make vegan. On the other hand, if you want you can serve it with chicken or other meat or vegetable mix-ins.
Why You'll Love This Hummus Pasta
- Dinner in 30 - This recipe comes together in just 25 minutes! It’s a great option for busy weeknights.
- Allergy Friendly - The only major allergens in this recipe are the dairy in the parmesan, and the sesame in the hummus. It is so easy to work around these ingredients! See the substitutions section if you are serving someone with a dairy or sesame allergy.
Ingredients for Sun Dried Tomato Hummus Pasta
- Pasta - You will need 12 ounces of boxed pasta. Rigatoni is a great size and shape for this dish.
- Olive Oil - You will need just 2 tbsp of olive oil to sauté your tomatoes. Since you are only going to get up to about medium heat, it is okay if you substitute a different oil.
- Sun Dried Tomatoes - Sun dried tomatoes make such a yummy contrast in flavor for this dish. They will rehydrate and soften a little, and the texture is so lovely. You will need 1 cup.
- Pasta Water - When it comes time to drain your pasta, be sure to reserve at least ⅓ cup of the cooked pasta water. Pasta water is great to add to your sauce because of the starch it contains!
- Hummus - I used roasted red pepper hummus for my pasta. If you aren’t a fan of that flavor, you can use the original flavor. You will need 10 ounces.
- Spinach - The earthy flavor of spinach really helps to balance out the bite of the hummus, tomatoes and parmesan. It also adds a lovely green color. 1 cup of spinach will provide enough to bring balance, without making it into a spinach heavy dish.
- Salt & Pepper - You will need ½ tsp each of salt and pepper. I recommend using freshly cracked black peppercorns for this dish!
- Garlic Powder - There will already be a little garlic in your hummus, so you will only need ½ tsp of garlic powder to complete your sauce.
- Parmesan - You will need ½ cup of shredded parmesan for your pasta. If you don’t like parmesan, try feta or shredded mozzarella. Make it a vegan hummus pasta by using vegan cheese!
- Basil - There is nothing like fresh basil! It has such a beautiful flavor. You should roughly chop ¼ cup of basil for this recipe.
- Optional Garnishes - You may wish to garnish your dish with some additional freshly cracked pepper, herbs, or parmesan. You can also add red pepper flakes to add a little spice.
Substitutions
- To make this recipe vegan and dairy free, simply choose a non-dairy parmesan. Most grocery stores carry it. It is often kept near the produce. If your store doesn’t have non-dairy parmesan, non-dairy mozzarella will work.
- If you need to avoid sesame, do a quick search online for a tahini-free hummus recipe before you begin. Hummus is super easy to make, and you can prepare it right in your blender in minutes.
How To make Sun Dried Tomato Pasta
- Cook pasta, according to box directions, until al dente. Reserve ⅓ cup pasta water for later use.
- Over medium heat, sauté the sun dried tomatoes in the olive oil for 30 seconds until soft and fragrant.
- Lower the heat to medium-low and whisk in the pasta water and hummus. Stir in shredded cheese, spinach, salt, pepper and garlic powder until smooth. Simmer for 2-3 minutes.
- Add pasta and toss until thoroughly sauced. Let pasta simmer for another 3 minutes. When done cooking, garnish with fresh parmesan and basil leaves. Serve right away.
Step-by-Step Instructions
Start by preparing your pasta. Cook the pasta al dente, according to the directions on the box. When you are ready to drain the pasta, save at least ⅓ cup of the pasta cooking water for later. Set both aside.
Next, heat your olive oil over medium heat. Add your sun dried tomatoes and sauté for 30 seconds, until soft and fragrant.
Reduce your heat to medium-low. Then, whisk your hummus and ⅓ cup pasta water into the pot.
Stir in your shredded parmesan, spinach, salt, pepper, and garlic powder. Mix until your sauce is smooth, then simmer for 2-3 minutes.
Next, add your pasta to the pot. Toss until all of your noodles are evenly coated with sauce. Simmer your pasta for 3 more minutes to marry all of the ingredients. Remove your pasta from heat. Garnish with your freshly chopped basil, and any other desired garnishes. Enjoy warm!
Cook's Tips
- Take care not to overcook your pasta in the beginning. Since you will be simmering it for an additional 3 minutes at the end, you want to make sure it doesn’t turn mushy.
- I f your sauce is too thick, add a little more pasta water.
Storage Instructions
- You can store leftover hummus pasta in the refrigerator for up to 4 days.I've made this on weekend and ate it for a couple days!
- Freeze your leftover pasta in an airtight bag or container for up to 3 months. Reheat in 60-second intervals in the microwave.
Serving Suggestions
- You can customize this recipe by adding in extra ingredients like roasted veggies or grilled chicken depending on your personal taste!
- I used roasted red pepper hummus for my hummus pasta, however you can use the original flavor if you prefer.
- To make this recipe a vegan pasta or plant based, substitute dairy free parmesan.
FAQ:
You can enjoy hummus warm or cold! In this recipe, hummus pasta is best served hot, however you may also enjoy your leftovers cold.
Hummus is great as a dip on its own, however it also makes a great sandwich spread. If you purchased more hummus than you need for the recipe, you can use the leftovers in place of mayo on your next sandwich! You can also add the hummus pasta sauce on a slice of chicken breast.
Red pepper hummus can vary greatly in spice level. However, most of them are zesty rather than spicy.
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Hummus Pasta Recipe
Ingredients
- 12 oz Rigatoni Pasta
- 2 tbsp Olive Oil
- 1 cup Sundried Tomatoes
- ⅓ cup Pasta Water
- 10 oz Red Pepper Hummus (may sub original flavor)
- ½ tsp Salt
- ½ tsp Black Peppercorns cracked
- ½ tsp Garlic Powder
- 1 cup Spinach
- ½ cup Parmesan Cheese shredded
- ¼ cup Basil Leaves rough chopped
- Optional Garnish: Fresh Herbs Extra Cheese, Cracked Pepper
- Directions
Instructions
- Cook pasta, according to box directions, until al dente. Reserve ⅓ cup pasta water for later use.
- Over medium heat, sauté, for 30 seconds, the sundried tomatoes the olive until soft and fragrant.
- Lower the heat to medium-low and whisk in the pasta water and hummus.
- Stir in shredded cheese, spinach, salt, pepper and garlic powder until smooth. Simmer for 2-3 minutes.
- Add pasta and toss until thoroughly sauced. Let pasta simmer for another 3 minutes.
- When done cooking, garnish with fresh parmesan and basil leaves. Serve right away.
Notes
May be frozen up to three months in an air safe bag or container.
Reheat by microwave in 60 second intervals.
May add a little extra pasta water if pasta sauce gets too thick.
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