Creamy Vegan Hummus Pasta

Creamy Vegan Hummus Pasta Picture

Omg! I have an amazing new recipe to share with you all. CREAMY VEGAN HUMMUS PASTA! Have any of you heard of hummus pasta?

When I first heard about it I was skeptical but after I tried it I am a total convert. It’s freaking delicious. 

The hummus adds a richness and creaminess to this dish in the best way possible. I have a lot of cashew based recipes and I wanted to create a creamy pasta that didn’t have as much fat or the heaviness of a cashew based sauce. #hummus

You will be pleasantly surprised at how hummus makes the best pasta sauce. The first step to this is making the pasta.

You can use any kind and any shape you want – penne, linguini, rotini, gluten-free, chickpea pasta, whole wheat, lentil pasta, you name it! 

Once your pasta is made, the rest is simple. After straining your pasta and returning it to the pot. Pour all of the ingredients into the same pot. Combine well and stir until evenly coated in the hummus and goodies. 

Creamy Vegan Hummus Pasta

The Mediterranean flavors pair so nicely with the hummus.

I used kalamata olives, spinach, tomatoes, artichokes and garlic in mine but feel free to get creative.

You could totally include basil, oregano, sun-dried tomatoes, black olives instead of kalamata, and even chopped up cucumber if you wanted to leave this as a cold pasta salad.  

Creamy Vegan Hummus Pasta Picture

Leftovers:

This creamy vegan hummus pasta is AMAZING for healthy vegan meal prep. It makes a ton of servings and stores really well in the fridge.

The reheated leftovers are quite delish and if you use whole wheat pasta, you can also eat it cold the next day. Absolutely perfect for packing in your lunch at work, in your kid’s lunch boxes, bringing to a potluck, or for a date night with your partner. #plantbaseddiet

Creamy Vegan Hummus Pasta

Common Questions: 

  1. Can I make this using gluten-free pasta? YES! It’s great with any kind of pasta.
  2. Do I have to use short noodles could I use a longer shape like fettuccine or spaghetti? You 100% can!
  3. Can I use store bought hummus or make my own? You can do either, all you need is 1 cup of hummus whether it’s homemade or store bought.
  4. Does this serve a large family or do I need to double the recipe? This will for sure feed a large family but you can double the recipe to have extra meals if you’d like.
  5. How long does this store in the fridge? About 4 days.

Creamy Vegan Hummus Pasta Picture

This creamy vegan hummus pasta is: 

Savory

Creamy 

Rich

Plant-based

Healthy 

Amazingly seasoned

Pastably Perfect

Filling

Nutritious

 

If you make this recipe, I want to know!

Leave me your honest feedback by rating and commenting how it turned out.

Did you love it? Great! Did you substitute an ingredient and it did or didn’t work out? Please let me know and share with others your results. 

Creamy Vean Hummus Pasta Picture

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Creamy Vegan Hummus Pasta

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Creamy Vegan Hummus Pasta Picture
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Creamy Vegan Hummus Pasta

This creamy vegan hummus pasta is an easy 15-minute plant-based dinner idea. Oil-free, and gluten-free optional if you use gf pasta.
Servings 6 servings

Ingredients

  • 1 16 oz bag of pasta I used penne
  • 1 cup hummus
  • 4 cups fresh baby spinach
  • 1 12 oz jar of marinated artichokes
  • 2 cups halved grape tomatoes
  • 1 tbsp fresh lemon juice
  • 1/2 cup pitted kalamata olives
  • 1 tsp salt
  • 1 tsp garlic powder
  • pepper to taste

Instructions

  • Prepare the tomatoes by cutting them in half. Make pasta, drain, then set aside.
  • After straining, in the large pasta pot, add artichokes with liquid, spinach, olives, hummus, tomatoes, salt, pepper and garlic.
  • Stir well until combined. Serve and enjoy!

Notes

to make this recipe gluten-free, use gf pasta

If you liked this then you’d love my vegan pumpkin pasta recipe too!

Creamy Vegan Pumpkin Pasta

In good health,

Danielle

9 replies
  1. Kathleen says:

    I made two of your. Recipes and they are they best. My non vegan ate them with delight. I cooked the Shepherds pie for quests at a Christmas dinner and every one was drooling it was so good also the Mac & cheese with butternut squash. I wish you had a cookbook I would gladly purchase it. You are by far the best vegan (no oil) cook whose recipes I can’t get enough of. You have made a big difference in eating with friends and family. I finally have recipes I can cook for everyone with no complaints. Thank you for all you do 💖🤗

    Reply
    • Danielle Keith says:

      Your comment made my whole day! You are the absolute sweetest. I am SO glad you have made some of my recipes and have loved them. Let me know whenever you make another one of my recipes. Sending love from Florida!

      Reply
  2. cindy mount says:

    Do you have the hummus recipe that you used for this? Hummus recipes can vary greatly. I would like to make it the way you did. Looks awesome! Would love to try it! Thank you!

    Reply
    • Danielle Keith says:

      For homemade hummus you can just blend 1 can chickpeas rinsed and drained, 3 tbsp tahini, juice from 2 lemons, 1 tsp garlic powder and salt! I used organic store bought hummus but you can use any kind!

      Reply
  3. Kristin says:

    I love the TJs marinated artichokes you have in the pic, but I’m trying to cut down on oil. Would this work with using just canned artichoke/artichokes in water then increase some spices?

    Reply
    • Danielle Keith says:

      Yes you can use artichokes in water, just add extra lemon juice to compensate. feel free to also add dried oregano.

      Reply
    • Danielle Keith says:

      For hummus you can just blend 1 can chickpeas rinsed and drained, 3 tbsp tahini, juice from 2 lemons, garlic and salt!!!

      Reply

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