I have a new pasta obsession I have to share with you. Have you ever tried Creamy Vegan Hummus Pasta? I bet you didn’t know that hummus actually makes for the best homemade, quick, and easy pasta sauce! This pasta dish is filled with fiber and antioxidants from the veggies and pasta, dairy-free, and can be made gluten-free! I love to make my own homemade creamy hummus for the sauce but store-bought works fine too. For more easy pasta dishes, make my All Your Greens Pasta, One Pan Tuscan Pasta, and my Creamy Vegan Pumpkin Alfredo.
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Notes on Ingredients
- Pasta: Any pasta works! I like a short noodle for this dish and use gluten-free pasta to make this recipe gluten-free friendly.
- Hummus: I like to make my own creamy, homemade hummus. If buying store-bought, opt for an organic and seed-oil free version.
- Kalamata olives: Any kind of olive would work here, but kalamata pairs best with the Mediterranean flavors.
- Artichokes: I used canned artichokes in water, not oil, for this recipe.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Creamy Vegan Hummus Pasta?
- Boil water, cook the pasta, drain, and then set aside. While the pasta cooks, chop the tomatoes.
- After straining the pasta, put it back into the large pasta pot, add artichokes with liquid, spinach, olives, hummus, tomatoes, salt, pepper and garlic.
- Stir well until combined. Serve and enjoy!
- Step 1: First, cook the pasta and chop the tomatoes. Drain the pasta and add it back to the pot.
- Step 2: Then, add the remaining ingredients to the large pot and mix well to combine. Serve and enjoy!
Commonly Asked Questions
Store this pasta in the fridge for up to 3 days in an airtight container. This pasta can be eaten cold or reheated in the microwave/on the stove for a couple minutes until warm.
I love to use a short noodle like penne, bow tie, or fusilli, but a longer noodle like spaghetti works too! Gluten-free pasta, whole-wheat pasta, or even protein pasta works for this dish.
You can do either. I like to make my own homemade hummus so I know it’s organic and free from seed-oil, but store-bought is good too.
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Extra Helpful Tips
- Use any kind of pasta you want, including gluten-free.
- Boil the pasta in a large pot so once you strain the pasta, you can use the same large pot to mix everything together.
- Feel free to omit any of the ingredients you or your family don’t enjoy. Don’t love olives? Omit them or replace them with finely chopped red onion!
- Top this pasta with grilled or air-fried tofu nuggets for extra protein.
How to Store
Store this pasta in the fridge for up to 3 days in an airtight container. This pasta can be eaten cold or reheated in the microwave/on the stove for a couple minutes until warm.
If you tried this Creamy Vegan Hummus Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Creamy Vegan Hummus Pasta
Equipment
Ingredients
- 1 16 oz bag of pasta I used penne
- 1 cup homemade hummus or store-bought
- 4 cups baby spinach fresh
- 1 12 oz jar of marinated artichokes in water
- 2 cups grape tomatoes halved
- 1 tablespoon lemon juice
- ½ cup kalamata olives pitted
- 1 teaspoon salt
- 1 teaspoon garlic powder
- pepper to taste
Instructions
- Boil the water and cook the pasta.
- While the pasta cooks, chop the tomatoes. Strain the pasta once it’s done.
- After straining the pasta, put it back into the large pasta pot, add artichokes with liquid, spinach, olives, hummus, tomatoes, salt, pepper and garlic.
- Stir well until combined. Serve and enjoy!
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 💖🤗
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!
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!
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!
cindy mount says
Thank you, Danielle! Will be trying your recipe! 🙂
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?
Danielle Keith says
Yes you can use artichokes in water, just add extra lemon juice to compensate. feel free to also add dried oregano.
Katyayani says
Thank you for this going ho try it . Pls could I have your hummus recipe
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!!!
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!
Danielle Keith says
PERFECTION! So glad you made it, Terri!
suzanne says
This was fantastic! What a clever idea!
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.
Debbie says
I’m eating this right now and it’s delicious! I will definitely be making it again and again.
Danielle Keith says
Thank you for your feedback Debbie! I am SO GLAD you loved it! It’s one of my favorites too.
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!
Kim Moore says
Nutrition stats please. Thank you 😊.
Taylor From HealthyGirl Kitchen says
Hi! For nutrition information feel free to use an app like My Fitness Pal.
Jordan Stacy says
I am so obsessed with using hummus as pasta sauce! It’s so easy, healthy, and is the creamiest pasta ever without the dairy. This is such a delish recipe!