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One Pot Hummus Pasta [vegan]

This creamy vegan hummus pasta is a quick, easy & delicious one pot meal – make it with homemade or store bought hummus, and just add cooked pasta, pasta water, spinach, sun-dried tomatoes and black olives.

top down view of a bowl of hummus pasta on top of a white and blue kitchen towel
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It’s not often I make a vegan pasta sauce. Most of the time I want my butter, my cream and my cheese in there – and while you can of course use vegan substitutes instead, it’s just not the same for me.

So when I came up with the idea for this recipe – and it turned out delicious – I was really thrilled. It’s creamy, like a pasta sauce should be – but there’s no dairy, and no dairy substitutes. There’s just five simple ingredients (well, six, but I consider the pasta water a byproduct of pasta so let’s say FIVE) and together they create this delicious, simple meal.

Why this recipe works

  • It’s creamy from the mix of pasta water and hummus
  • It’s full of flavor punches from the sun-dried tomatoes and black olives
  • It’s pretty good for you – for a pasta – with high protein hummus and a good amount of spinach
  • It’s so quick and easy – just add 2 minutes to your pasta cook time, and that’s all it takes. Oh, and you make it all in one pot!

What you need to make this

  • Hummus – either make it yourself (and then I recommend this recipe for the creamiest hummus) or get it from the store
  • Pasta – I went for a multi-colored fusilli just to add some color
  • Pasta water – just leave a bit in the bottom of the pot when you drain your pasta
  • Spinach – whole leaves or roughly chopped
  • Sun-dried tomatoes – chopped
  • Black olives – pitted and chopped

When it comes to kitchen tools there’s not really much you need here. Just grab:

  • One pot – best case: with a lid to use for draining the pasta
  • Something to mix with – a wooden spoon, a regular spoon, or whatever
  • A knife and a chopping board for the slight bit of chopping you need to do

You probably already have all these things in your kitchen – but if not, here’s some tips for what to get:

The links in the collage below are Amazon affiliate links. If you buy something through one of them, I receive a small commission (at no extra cost to you).

How to make a creamy vegan Hummus Pasta

Making this creamy hummus pasta is so quick – you might just forget you had to even cook it. To start, boil your pasta according to package instruction, but take it off the heat a minute early. Drain but make sure to leave a bit of water in the bottom of the pot. (1)

collage showing how to mix hummus with pasta and pasta water

Then add in the hummus (2) and mix well (3). Bring to a boil and let it boil for about a minute (4).

collage showing how to add spinach, sun-dried tomatoes and black olives to hummus pasta

Mix in the spinach (5) and then add in the sun-dried tomatoes (6) and black olives (7) and mix well (8). Serve immediately!

side view of a bowl of hummus pasta topped with black olives

Expert tips

  1. Use a lid to drain the pasta, instead of a colander
  2. Freeze leftover hummus storebought or homemade – and use next time you want to make pasta

Now, don’t tell me it’s hard to eat great vegan food! What did you think of this hummus pasta? Let me know in the comments below – and please leave a rating as well while you’re there.

Enjoy!

Emmeline

Hummus Pasta

5 from 6 votes
Print Rate
Course: Main Course, Pasta
Cuisine: Italian, Meditteranean
Cook Time: 12 minutes
Total Time: 12 minutes
Servings: 2 people
Calories: 994kcal

Ingredients

  • 4 dl pasta uncooked
  • 1.5 dl pasta cooking water
  • 2 dl vegan hummus homemade or store bought
  • 2 handfuls spinach whole or roughly chopped
  • 8 sun-dried tomatoes chopped
  • 20 black olives pitted and chopped

Instructions

  • Cook the pasta according to package instructions, but take it off the heat with one minute left. Pour off most of the water, but leave some of the cooking water in the bottom of the pan.
  • Place the pot with the pasta and a little bit of cooking water back on the stove over medium heat, and mix in the hummus. Bring to a boil and let cook for a minute.
  • Mix in the spinach, followed by sun-dried tomatoes and black olives. Mix well and take off the heat. Serve immediately!

Equipment needed for this recipe

Notes

Expert tips

  1. Use a lid to drain the pasta, instead of a colander
  2. Freeze leftover hummus storebought or homemade – and use next time you want to make pasta
Nutrition Facts
Hummus Pasta
Amount Per Serving
Calories 994 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Sodium 1061mg46%
Potassium 1116mg32%
Carbohydrates 171g57%
Fiber 15g63%
Sugar 9g10%
Protein 36g72%
Vitamin A 3070IU61%
Vitamin C 12mg15%
Calcium 139mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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