One Pot Creamy Pesto Hummus Pasta

The best 15-minute plant-based pasta with two delicious sauces combined: pesto and hummus.

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 635kcal

Cost $17

16 oz pasta any shape
1 head broccoli micro chopped
1 cup hummus homemade or store-bought
1 ½ cups pesto homemade or for store-bought I like the Gotham Greens vegan pesto
½ cup almond milk plain and unsweetened
2 tablespoon nutritional yeast
Salt and pepper to taste
Optional garnishes fresh basil, black pepper, grated parm, or lemon

Boil pasta in a large pot, according to package instructions.
In the final 2 minutes of cooking, add in chopped broccoli.
Strain the noodles and broccoli then add them back to the pot.
Add in hummus, pesto, almond milk, nutritional yeast, salt and pepper. Stir well until combined, creamy, and smooth.
Enjoy!

For the sauces, you can make your own homemade pesto and homemade hummus, or you can use store-bought. For store-bought pesto, I prefer the Gotham Greens vegan one.
I use radiatori (also known as armoniche) noodles, but any shape and any variety of pasta is fine. To boost the protein, use protein pasta. To make this dish gluten-free, use gluten-free noodles.
Store leftovers in an airtight container in the fridge for up to 3 days, reheating as desired.