September 20, 2020

Easy Vegan Recipes

Eat Vegan – Eat Well

Hummus Pasta

4 min read

If you’re looking for a super quick and easy pasta dish, this hummus pasta is perfect for you! It’s vegan, ready in just 10 minutes, and it’s packed with flavor! Perfect for the whole family. 

a bowl with rotini pasta, spinach, and sun-dried tomatoes on a marble countertop

If you’ve been following my blog for a while, you probably know that I absolutely love quick pasta dishes! This pasta with hummus is one of my new favorites. The recipe seriously couldn’t be much easier! 

What You Need: 

You don’t need many ingredients for this quick pasta dish. It’s pretty budget-friendly and you can find all of the ingredients in any grocery store! 

You need: 

  • rotini pasta 
  • baby spinach
  • sun-dried tomatoes 
  • hummus 
  • roasted pine nuts 
  • garlic
  • basil

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

Hummus pasta with spinach, sun-dried tomatoes, and pine nuts in a light blue bowl with a fork

Hummus pasta with spinach, sun-dried tomatoes, and pine nuts in a light blue bowl with a fork

How to Make This Hummus Pasta: 

All you need for this recipe is 10 minutes! It’s great when you feel like having a comforting pasta dish, but you don’t have much time to cook. 

a collage of four photos that show the preparation of hummus pasta

a collage of four photos that show the preparation of hummus pasta

STEP 1: Cook the pasta according to the instructions on the package. 

STEP 2: In the meantime, roast the pine nuts in a large pan without oil. Be careful as they burn rather quickly. 

STEP 3: Then, heat some oil in the same pan. Add the garlic and cook for about 2 minutes. 

STEP 4: Cut the sun-dried tomatoes into slices. Wash the baby spinach. Add both to the garlic and cook for another 2 minutes or until the spinach wilts. 

a collage of four photos that show the preparation of hummus pasta

a collage of four photos that show the preparation of hummus pasta

STEP 5: Add the cooked pasta. Stir in the hummus and season with salt, pepper, and red pepper flakes. Sprinkle with chopped basil. Enjoy! 

Recipe Notes: 

  • Do you want to make this pasta dish gluten-free? Then I recommend using brown rice pasta instead. I usually prefer it over lentil or chickpea pasta as its texture and taste is very similar to regular pasta. 
  • This pasta dish is also delicious when eaten cold. So if you have any leftovers, you could eat them as a pasta salad on the next day.
  • I usually use plain hummus, but you could also experiment with flavored hummus if you like. It’s also great with Mexican spiced hummus and black beans instead of sun-dried tomatoes.  

More Easy Vegan Pasta Recipes You Might Like: 

I hope you like this hummus pasta as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

a bowl with rotini pasta with spinach, sun-dried tomatoes, and hummus on a marble countertop

Hummus Pasta

If you’re looking for a super quick and easy pasta dish, this hummus pasta is perfect for you! It’s vegan, ready in just 10 minutes, and packed with flavor!

Print Pin Rate

Course: Entrées, Main Course

Cuisine: American

Keyword: hummus pasta

Prep Time: 2 mins

Cook Time: 10 mins

Servings: 3 servings

Calories: 423kcal

Author: Sina

Ingredients

  • 9 oz rotini pasta
  • 2 cloves of garlic, minced
  • 3 cups baby spinach
  • 10 sun-dried tomatoes in oil
  • 4 tablespoons hummus
  • 2 tablespoons pine nuts
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup fresh basil, chopped

Instructions

  • Cook the pasta according to the instructions on the package. 

  • In the meantime, roast the pine nuts in a large pan without oil. Be careful as they burn rather quickly. 

  • Then, heat some oil in the same pan. Add the garlic and cook for about 2 minutes. 

  • Cut the sun-dried tomatoes into slices. Wash the baby spinach. Add both to the garlic and cook for another 2 minutes or until the spinach wilts. 

  • Add the cooked pasta. Stir in the hummus and season with salt, pepper, and red pepper flakes. Sprinkle with chopped basil. Enjoy! 

Notes

  • Do you want to make this pasta dish gluten-free? Then I recommend using brown rice pasta instead. I usually prefer it over lentil or chickpea pasta as its texture and taste is very similar to regular pasta. 
  • This pasta dish is also delicious when eaten cold. So if you have any leftovers, you could eat them as a pasta salad on the next day.
  • I usually use plain hummus, but you could also experiment with flavored hummus if you like. It’s also great with Mexican spiced hummus and black beans instead of sun-dried tomatoes.  

Nutrition

Calories: 423kcal | Carbohydrates: 71g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 58.8% | Vitamin C: 23.3% | Calcium: 6.3% | Iron: 16.7%

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