Description
This One Pot Creamy Hummus Pasta is a delicious and easy vegan meal that combines tender pasta with a smooth, flavorful hummus sauce. Infused with garlic and a hint of lemon, then tossed with fresh spinach and juicy cherry tomatoes, it’s a perfect weeknight dinner that comes together quickly with minimal cleanup.
Ingredients
Scale
Dry Ingredients
- 12 ounces pasta (such as linguine, spaghetti, or penne)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Wet Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup reserved pasta water
- 1 cup plain hummus
- 1 tablespoon lemon juice
Fresh Produce
- 1/2 cup cherry tomatoes, halved
- 2 cups baby spinach
- Chopped fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set pasta aside.
- Sauté garlic and spices: In the same pot, heat olive oil over medium heat. Add the minced garlic and red pepper flakes if using, and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Prepare the hummus sauce: Reduce heat to low. Stir in the hummus, lemon juice, salt, and black pepper. Gradually whisk in the reserved pasta water until the sauce is smooth and creamy, adjusting the consistency as needed.
- Toss pasta with sauce: Return the cooked pasta to the pot and toss thoroughly to coat it evenly with the creamy hummus sauce.
- Add vegetables and finish cooking: Stir in the halved cherry tomatoes and baby spinach. Cook for another 1 to 2 minutes, allowing the spinach to wilt and the tomatoes to warm through.
- Garnish and serve: Remove from heat. Garnish with chopped fresh parsley or basil if desired. Serve warm for the best taste and texture.
Notes
- Use flavored hummus such as roasted red pepper or garlic for added depth of flavor.
- For extra protein, consider adding chickpeas, grilled chicken, or tofu.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
- Adjust red pepper flakes to control spiciness according to preference.
- If the sauce thickens too much upon standing, stir in additional pasta water when reheating.
