Creamy Vegan Hummus Pasta

Omg! I have an amazing new recipe to share with you all. Creamy vegan hummus pasta is all the rage! 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. You are going to be blown away that hummus can make the best pasta sauce.

Does hummus pasta actually taste good?!

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

What shape pasta is best?

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

Creamy Vegan Hummus Pasta

How do you make creamy vegan hummus pasta?

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. I used kalamata olives, spinach, tomatoes, artichokes and garlic in mine but feel free to get creative. The Mediterranean flavors pair so nicely with the hummus.

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

Are the leftovers good?

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. Keep it stored in an air-tight container in the fridge.

Creamy Vegan Hummus Pasta

Commonly Asked 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: 






Amazingly seasoned

Pastably Perfect




What kind of hummus is recommended?

Use homemade hummus or store bought hummus – either way! I sometimes make my own hummus but other times, I love using store bought when I am in a pinch and need something super fast. This is the best 10-minute lunch or dinner. You can even use roasted red pepper hummus, lemon dill hummus, roasted garlic hummus, white bean hummus, you name it! This recipe is very versatile.

Creamy Vean Hummus Pasta Picture

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Creamy Vegan Hummus Pasta

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.
serving 6 servings

the ingredients

  • 1 16 oz bag of pasta I used penne
  • 1 cup hummus homemade or store-bought
  • 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


  • 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!

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

Creamy Vegan Pumpkin Pasta

Made with love,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  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 💖🤗

    1. 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!

  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!

    1. 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!

      1. cindy mount says:

        Thank you, Danielle! Will be trying your recipe! 🙂

  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?

    1. Danielle Keith says:

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

  4. Katyayani says:

    Thank you for this going ho try it . Pls could I have your hummus recipe

    1. 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!!!

  5. Terri says:

    I love, love, love the hummus pasta. I didn’t have artichokes so I added pepperocini and squash. I also spiced it up with a bit of siracha in the end. SO delicious 😋 I can’t wait to try another of your recipes!5 stars

    1. Danielle Keith says:

      PERFECTION! So glad you made it, Terri!

  6. suzanne says:

    This was fantastic! What a clever idea!5 stars

    1. Danielle Keith says:

      It is my favorite! Yay for hummus pasta! Thank you so much for your feedback and comment, your support means so much to me.

  7. Debbie says:

    I’m eating this right now and it’s delicious! I will definitely be making it again and again.5 stars

    1. Danielle Keith says:

      Thank you for your feedback Debbie! I am SO GLAD you loved it! It’s one of my favorites too.

  8. Roberta says:

    Made this twice in two weeks for all non-vegans. It was a big hit.
    Once I made it with the olives and once without…I used sun-dried tomatoes instead. But everything else was what recipe called for.
    Thanks for this easy, delicious meal that feeds a lot of folks!5 stars