No time and nothing in the fridge? If you have a tub of hummus, you've got everything you need to get dinner on the table in less than 15 minutes. This hummus pasta is unbelievably creamy and naturally vegan. Plus, you can make it with fresh or frozen spinach for a quick veggie boost.
Pasta for busy weeknights
Here's why I always keep a tub of hummus in the fridge and why you should, too. Not only does it taste great on sunflower seed bread (my fav combo, btw!) but it also makes the creamiest, easiest pasta sauce.
We all have those busy nights when we're tempted to grab take-out, but know we'd feel better with something home-cooked. The good news? Homemade doesn't always mean time-consuming or complicated!
Over the years, I've come up with a few quick vegan pasta recipes that you can make in just 15 minutes, which is literally the time it takes to cook the pasta.
There's my favorite cherry tomato pasta (cherry tomatoes are another ingredient that I always keep in the fridge), my creamy cashew mushroom pasta (ready in 15 minutes if you use pre-sliced mushrooms), and now, my newest obsession: this creamy vegan hummus pasta.
Pro tip? Save all 3 of these recipes for your next busy weeknight!
Key ingredients and substitutions
- Plain hummus: The key ingredient of this recipe! Once you mix it with water, it turns into a creamy, nutty, and tangy sauce. To keep this recipe quick and easy, I'm usually making it with store-bought hummus, but know that homemade hummus works, too. Red pepper hummus is a great alternative if you want to vary the flavors.
- Garlic: For deeper flavors you want to infuse the olive oil with freshly minced garlic cloves before you sauté the spinach. It's one of those little details that makes this hummus pasta taste like a home-cooked meal.
- Baby spinach: It cooks down super quickly and does not require any additional prep (other than washing). But let's assume the fridge is completely empty. You can easily make this recipe with frozen spinach instead, which I hope you always keep in your freezer.
- Lemon: For that intense zingy lemon flavor, you want to use both the zest and the juice. Choose an organic lemon for zesting and squeeze out the juice from the rest.
- Pasta: I love long pasta shapes that cling to the sauce, such as spaghetti or linguine. If like me, you're on a gluten-free diet, make sure to use gluten-free pasta.
Elo's tips
- Use pasta water to thin out the sauce. The starchy, salted water helps bind everything together and seasons the sauce at the same time. But if you accidentally drained the pasta before saving some of the water, you can use regular warm water instead.
- Don't worry if the sauce looks a little runny at first. It will have the perfect consistency once you toss it with the pasta.
- Don't let any leftover hummus go to waste. No matter if it's homemade or store-bought, this is your chance to turn it into a quick and tasty meal and avoid food waste.
- Serve with fresh basil and vegan parmesan cheese made with cashews and nutritional yeast. You can also add red pepper flakes if you like it spicy.
Step-by-step instructions
- Step 1: Sauté the garlic. Start by peeling the garlic cloves and grate them finely. Heat a large pan with olive oil and sauté the garlic over medium-high heat for 1 minute until fragrant. Stir continuously to prevent it from burning.
- Step 2: Sauté the spinach. Once the garlic starts to turn golden, add in the baby spinach. Stir over medium heat until wilted. If you're using frozen spinach, add the frozen cubes to the pan and stir until melted. You might need to add a little less pasta water as there's already water from the spinach in the pan.
- Step 3: Make the sauce. Add the hummus, the reserved pasta water, lemon zest, and lemon juice to the pan. Stir until combined. Season with pepper (I like white pepper but black pepper works, too).
- Step 4: Toss with the pasta. Drain the cooked pasta and add them to the pan with the creamy sauce. Stir until everything is evenly coated. Add a splash of warm water if the sauce is a little thick. Serve right away.
Storage tips
This sauce tastes best fresh out of the pan. I don't recommend it for meal prep.
But if you have leftover hummus pasta, you can store it in an airtight container in the refrigerator for 24 hours.
To reheat it, you add a splash of water to revive the sauce.
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The recipe
15-Minute Hummus Pasta
Ingredients
- 2 garlic cloves
- 2 tablespoons olive oil
- 10 oz (280 g) baby spinach or frozen spinach
- 1 dash of pepper I like white pepper
- ½ cup (120 ml) salted pasta water
- 5 oz (140 g) hummus about ½ large tub
- ½ organic lemon zested
- 2 tablespoons lemon juice
- 2 servings of pasta gluten-free if needed
Instructions
- Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package directions.
Garlic: Mince or grate the garlic. Heat a large pan with olive oil. Add in the garlic and sauté over medium-high heat while stirring continuously for 1 minute.
Spinach: Add the baby spinach to the pan and stir over medium heat until wilted. If using frozen spinach, stir until melted. Note that you may need to add less pasta water since the spinach already releases some as it melts.
Make the sauce: In the pan, combine the hummus, pasta water, lemon zest, and lemon juice. Then, season with pepper.
Toss: Drain the cooked pasta and add it to the pan. If the sauce is too thick, add a splash of warm water. Serve immediately.
Notes
- Use pasta water to thin out the sauce. The starchy, salted water helps bind everything together and seasons the sauce at the same time. But if you accidentally drained the pasta before saving some of the water, you can use regular warm water instead.
- Don't worry if the sauce looks a little runny at first. It will have the perfect consistency once you toss it with the pasta.
Nutrition
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