Hummus pasta is an incredibly easy vegan pasta recipe perfect for a weeknight dinner! It’s deliciously creamy, very customisable, and ready to eat in only 20 minutes!
Why add hummus to pasta? The answer is simple: it’s EASY and delish. The concept of hummus pasta is so simple, yet so satisfyingly complex in flavour. We love pasta and we love hummus , and combined? You get a creamy, luscious, tasty pasta dish that comes together in just minutes. I can’t believe it took me this long to think about adding hummus to my pasta!
Why You’ll Love This Hummus Pasta Recipe
- So flipping easy . Hummus pasta is the perfect quick lunch or weeknight dinner, since the hummus pasta sauce is basically just a matter of adding water. Simple!
- Budget-friendly . I love how affordable hummus pasta is. Whether you’re making your own hummus or using store-bought, it’s very budget-friendly and great for meal prep.
- Delicious and creamy . A hummus sauce for pasta just makes sense—it’s a great way to get a creamy, dreamy sauce without using dairy! And with the garlicky, lemony flavour of hummus, you’ve got an excellent starting point.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hummus – I mean, do I even need to say more? Hummus adds a deliciously creamy base without any actual cream. And in case you’re wondering, it doesn’t really taste like hummus at all. Just a creamy, garlicky sauce.
- Pasta – I used gluten-free pasta here, but you can use any pasta that you have on hand.
- Pasta water – This starchy and salted water is great for thinning out your sauce and making it smoother.
- Spinach (or any of your favourite greens) – You can add way more if you want, but greens add a nice hint of freshness.
- Sun-dried tomatoes (and any other sautéed veggies you want to add here) – I love love love sun-dried tomato hummus, so that’s what I was going for with this.
- Salt and pepper to taste – you can also add any additional seasonings here!
How to Make Hummus Pasta
- Cook the pasta . Boil the pasta according to the package directions and reserve some of the water before draining.
- Sauté . While your pasta is boiling, sauté the sundried tomatoes with any other veggies you’re adding in.
- Combine . After your pasta is ready, add the pasta, veggies, hummus and ¼ cup pasta water into your pot and mix them all together.
- Finish . If you want, you can add more pasta water, but it’s totally up to you. Season with salt and pepper to taste and more seasonings if desired. (You know my hummus is loaded with garlic, so I didn’t need to add more in!) Finish with a squeeze of lime or lemon, stir again and bam! Serve and enjoy.
Tips for Success
- Use a good hummus . Choose a high-quality hummus, taste-wise. It’s the star of the dish, so using your favourite hummus for the pasta sauce will result in the best end product.
- Switch it up . You can add in sautéed tomatoes, broccoli, bell peppers, mushrooms—really, any veggies you love. I recommend sautéeing and seasoning them and then adding them into the pasta.
- Don’t forget to reserve that pasta water . The starch in the cooking water from the pasta works its magic when making a hummus sauce for pasta, helping create a silky smooth, creamy consistency.
How to Store and Reheat Extras
- Store in the fridge: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To reheat: Add your desired amount of pasta to skillet over medium heat. Add a splash of water or broth to thin out the hummus pasta sauce. You can also warm it up in the microwave.
- Can I freeze it? Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
More Easy Pasta Recipes
- Creamy Garlic Pasta
- Pasta Carbonara
- Rasta Pasta
- Vegan Spaghetti and Meatballs
- Pasta Primavera
Ingredients
- 2 teaspoons olive oil or any oil
- 1/2 cup spinach , chopped
- 3 sundried tomatoes , thinly sliced
- salt and pepper to taste
- 1 cup garlicky well-seasoned hummus** , you can start with 3/4 cup
- 1/4 cup pasta water + more if needed
- 8 ounces dry pasta
- squeeze lime
Instructions
- In a pot of well salted boiling water, boil your pasta according to package directions. Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
- While pasta is boiling, heat the olive oil in a medium-sized pan.
- When oil is hot, add in the spinach and sundried tomatoes and any other vegetables you might want to add. Add a pinch of salt and black pepper, and saute for about 5 minutes until the spinach is wilted and sundried tomatoes are fragrant.
- Lower the heat to low, and add in the hummus and a 1/4 cup of the pasta water. Stir everything together until smooth and combined. Add in the cooked pasta. Squeeze the lime over the top and stir until everything is combined.
- Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
- Remove from heat, serve and enjoy!
Notes
- *You want to start this recipe with a great base, such as my hummus recipe. If you’re using plain hummus, I highly recommend sauteeing some garlic and onions with your vegetables or adding in garlic powder and onion powder.
- Feel free to customise this dish to your desired consistency and flavour!
- To store : Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth to thin out the hummus pasta sauce, or warm it up in the microwave.
- To freeze : Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
Hummus pasta is an incredibly easy vegan pasta recipe perfect for a weeknight dinner! It’s deliciously creamy, very customisable, and ready to eat in only 20 minutes!
Why add hummus to pasta? The answer is simple: it’s EASY and delish. The concept of hummus pasta is so simple, yet so satisfyingly complex in flavour. We love pasta and we love hummus , and combined? You get a creamy, luscious, tasty pasta dish that comes together in just minutes. I can’t believe it took me this long to think about adding hummus to my pasta!
Why You’ll Love This Hummus Pasta Recipe
- So flipping easy . Hummus pasta is the perfect quick lunch or weeknight dinner, since the hummus pasta sauce is basically just a matter of adding water. Simple!
- Budget-friendly . I love how affordable hummus pasta is. Whether you’re making your own hummus or using store-bought, it’s very budget-friendly and great for meal prep.
- Delicious and creamy . A hummus sauce for pasta just makes sense—it’s a great way to get a creamy, dreamy sauce without using dairy! And with the garlicky, lemony flavour of hummus, you’ve got an excellent starting point.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hummus – I mean, do I even need to say more? Hummus adds a deliciously creamy base without any actual cream. And in case you’re wondering, it doesn’t really taste like hummus at all. Just a creamy, garlicky sauce.
- Pasta – I used gluten-free pasta here, but you can use any pasta that you have on hand.
- Pasta water – This starchy and salted water is great for thinning out your sauce and making it smoother.
- Spinach (or any of your favourite greens) – You can add way more if you want, but greens add a nice hint of freshness.
- Sun-dried tomatoes (and any other sautéed veggies you want to add here) – I love love love sun-dried tomato hummus, so that’s what I was going for with this.
- Salt and pepper to taste – you can also add any additional seasonings here!
How to Make Hummus Pasta
- Cook the pasta . Boil the pasta according to the package directions and reserve some of the water before draining.
- Sauté . While your pasta is boiling, sauté the sundried tomatoes with any other veggies you’re adding in.
- Combine . After your pasta is ready, add the pasta, veggies, hummus and ¼ cup pasta water into your pot and mix them all together.
- Finish . If you want, you can add more pasta water, but it’s totally up to you. Season with salt and pepper to taste and more seasonings if desired. (You know my hummus is loaded with garlic, so I didn’t need to add more in!) Finish with a squeeze of lime or lemon, stir again and bam! Serve and enjoy.
Tips for Success
- Use a good hummus . Choose a high-quality hummus, taste-wise. It’s the star of the dish, so using your favourite hummus for the pasta sauce will result in the best end product.
- Switch it up . You can add in sautéed tomatoes, broccoli, bell peppers, mushrooms—really, any veggies you love. I recommend sautéeing and seasoning them and then adding them into the pasta.
- Don’t forget to reserve that pasta water . The starch in the cooking water from the pasta works its magic when making a hummus sauce for pasta, helping create a silky smooth, creamy consistency.
How to Store and Reheat Extras
- Store in the fridge: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To reheat: Add your desired amount of pasta to skillet over medium heat. Add a splash of water or broth to thin out the hummus pasta sauce. You can also warm it up in the microwave.
- Can I freeze it? Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
More Easy Pasta Recipes
- Creamy Garlic Pasta
- Pasta Carbonara
- Rasta Pasta
- Vegan Spaghetti and Meatballs
- Pasta Primavera
Ingredients
- 2 teaspoons olive oil or any oil
- 1/2 cup spinach , chopped
- 3 sundried tomatoes , thinly sliced
- salt and pepper to taste
- 1 cup garlicky well-seasoned hummus** , you can start with 3/4 cup
- 1/4 cup pasta water + more if needed
- 8 ounces dry pasta
- squeeze lime
Instructions
- In a pot of well salted boiling water, boil your pasta according to package directions. Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
- While pasta is boiling, heat the olive oil in a medium-sized pan.
- When oil is hot, add in the spinach and sundried tomatoes and any other vegetables you might want to add. Add a pinch of salt and black pepper, and saute for about 5 minutes until the spinach is wilted and sundried tomatoes are fragrant.
- Lower the heat to low, and add in the hummus and a 1/4 cup of the pasta water. Stir everything together until smooth and combined. Add in the cooked pasta. Squeeze the lime over the top and stir until everything is combined.
- Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
- Remove from heat, serve and enjoy!
Notes
- *You want to start this recipe with a great base, such as my hummus recipe. If you’re using plain hummus, I highly recommend sauteeing some garlic and onions with your vegetables or adding in garlic powder and onion powder.
- Feel free to customise this dish to your desired consistency and flavour!
- To store : Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth to thin out the hummus pasta sauce, or warm it up in the microwave.
- To freeze : Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
Hummus Pasta
Ingredients
- 2 teaspoons olive oil or any oil
- 1/2 cup spinach chopped
- 3 sundried tomatoes thinly sliced
- salt and pepper to taste
- 1 cup garlicky well-seasoned hummus** you can start with 3/4 cup
- 1/4 cup pasta water + more if needed
- 8 ounces dry pasta
- squeeze lime
Instructions
- In a pot of well salted boiling water, boil your pasta according to package directions. Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
- While pasta is boiling, heat the olive oil in a medium-sized pan.
- When oil is hot, add in the spinach and sundried tomatoes and any other vegetables you might want to add. Add a pinch of salt and black pepper, and saute for about 5 minutes until the spinach is wilted and sundried tomatoes are fragrant.
- Lower the heat to low, and add in the hummus and a 1/4 cup of the pasta water. Stir everything together until smooth and combined. Add in the cooked pasta. Squeeze the lime over the top and stir until everything is combined.
- Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
- Remove from heat, serve and enjoy!
Notes
- *You want to start this recipe with a great base, such as my hummus recipe. If you’re using plain hummus, I highly recommend sauteeing some garlic and onions with your vegetables or adding in garlic powder and onion powder.
- Feel free to customise this dish to your desired consistency and flavour!
- To store : Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth to thin out the hummus pasta sauce, or warm it up in the microwave.
- To freeze : Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.
Nutrition
Hummus Pasta https://jessicainthekitchen.com/hummus-pasta/ April 27, 2020
Whipped Matcha is the PERFECT whipped coffee alternative! It’s only 3 ingredients! It’s a fluffy and incredibly delicious way to make your morning matcha! You can make it hot or cold!
After making my whipped coffee blog post , other than “does it have to be instant coffee?”, the second most popular question I got “ can you make whipped matcha? ”.
The answer is Yes ! If you’ve been coveting after tiktok whipped coffee, you can get your tiktok whipped matcha and eat (drink?!) it too! After lots of testing, I’ve come up with a recipe for whipped matcha ! It’s delicious, easy, straight forward and just like whipped coffee – you can make it ahead of time or in bulk too!
Let’s make some whipped matcha!
What is whipped matcha?
Whipped matcha is the matcha version of whipped coffee ! Whipped coffee is made up of instant coffee, granulated sugar, and hot water. It gets thick and whipped and almost caramel like. Whipped matcha is like its cousin. It gets whipped, is made with matcha green tea and you can use a variety of sugars to sweeten it. Unlike dalgona coffee aka whipped coffee, you do not need sugar to make it whipped.
Whipped matcha is perfect for you if you’re a matcha lover or you’re curious about matcha. I wanted to provide a vegan version that also used easy pantry ingredients, took a little prep work and tasted incredible.
Whipped matcha no aquafaba
Spoiler alert: we are not using aquafaba to make this whipped matcha! I didn’t love the taste or having to specify to you to grab a can of organic chickpeas to avoid the salty taste, so I went back to the drawing board. What we are using is coconut cream!
Whipped matcha using coconut cream
Coconut cream immediately came to mind for me because of my coconut whipped cream post! I have made and used coconut whipped cream so often so when my aquafaba version didn’t pan out, I grabbed a can of full fat coconut milk placed it in the fridge immediately.
How to make whipped matcha
Making whipped matcha is broken down simply. You’re going to whip coconut cream, sift in your matcha and your sweetener and then whip again. Spoon it on top of your milk and then stir to combine, and enjoy! Let’s break it down step by step
Making the coconut cream & whipping it.
First, we make our coconut cream. You can buy coconut cream, or you can make it from a can of coconut milk which is what I am going to do. All you have to do is stick the can of coconut milk in your fridge overnight. This will cause the cream to separate from the liquid so we can scoop out that solid cream and whip it into action. I go into tremendous detail on this on my whipped coconut cream blog post.
The next day, scoop out the solids. That’s our coconut cream. This will be the stabiliser in our recipe. We’re going to whip that coconut cream to make whipped coconut cream. I know, straight forward right? You want to whip this for about a minute or two, until any cold chunks of coconut cream are broken up and it’s way more whipped. You want it to look light and fluffy and whipped.
Sift in your matcha
Next we add in our matcha. I sift mine in because the matcha may clump otherwise and we don’t want that. This is the ceremonial grade matcha that I use, although you can use whichever matcha you have.
Add in your sugar
Next you add in your sugar. You want to ensure your coconut cream is whipped first before you don’t want your sugar to prevent it from whipping up, especially if you’re using a liquid sweetener. You can also add in some vanilla extract or other flavourings here if you desire.
Whip again
Then, you whip again! We are going to whip until the matcha and sugar are just combined. That’s it! We do this second whip because you don’t want to whip for too long this second time, since you’re adding in a liquid that could break down the whip. In reality, we are talking less than 5 minutes from start to finish.
Now, because I know we all have different pantries, I’ve outlined the different sugar options you can use, as well as coconut cream alternatives.
Sugar options in whipped matcha
Powdered sugar – this will give you the most stable whipped matcha. Sift it in when you’re sifting in your matcha powder. P.S. – did you know you could make your own powdered sugar from ANY sugar that you have ?!
Maple syrup or Agave nectar – You want these to be cold when you’re adding them in – I found it helped to keep the mixture whipped since you are now adding a liquid into your whipped cream.
Sugar alternative – I tried Lakanto’s maple flavoured syrup here and it worked perfectly! P.S. – you can get 15% off next order of monkfruit sweetener if you use my code VEGANLOVE20 .
Can I make whipped matcha using granulated sugar?
Yes you can! As soon as I ran out of powdered sugar I thought hmm, I need to figure out how to make this with granulated sugar! By itself, granulated sugar will not work. The crystals won’t dissolve. However – we are going to make a quick simple syrup! Add 1 tablespoon sugar with 1 tablespoon water in a small ramekin and microwave for 1 minute. Or, add it to a pot on the stove and boil together until dissolved, stirring. The whole point is to melt out that sugar and create a syrup similar to the sugar options above. Let it cool completely and preferably in the fridge. It’ll get thick and syrupy!
Coconut cream alternatives
If you have access to vegan whipping cream or vegan heavy cream, you can use that instead! Whip it according to the package instructions, then sift in the matcha powder and sugar and whip it again.
How to get the best-whipped matcha (tips)
Don’t overwhip – Unlike whipped coffee, you want to whip as little as possible, essentially until the coconut cream becomes whipped. If you overwhip, you’ll end up breaking the cream and there’s no coming back from that! Once you see it reach a nice fluffy whip, you can stop.
Sift your matcha and ensure your sugar is dissolved (aka, just follow the instructions) – While it’s easy, whipped coffee isn’t as simple as whipped coffee, so you want to ensure you follow the instructions!
Make it ahead of time – GREAT NEWS – You don’t have to make this every day! Just like whipped coffee, you can make this ahead of time, and, it’s even better the next day because it’s beautifully thickened you. You could easily make two or even four servings at once, then have it four days in a row by simple scooping. Amazing right?! Then when you want it for that day, just whisk it by hand it a bit first.
Okay friends! Go worth and make and enjoy your whipped matcha!
Ingredients
- 1/2 tablespoon matcha powder , I used ceremonial grade, use what you have!
- 2 tablespoons powdered sugar , or maple syrup or agave nectar or see notes for how to use granulated sugar
- 1/2 cup coconut cream from a can of coconut milk , see notes on how to make coconut cream
- 1 cup milk of choice for stirring in
Instructions
- Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
- In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
- Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
- Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I’ve tried it with soy milk, almond and oat milk. If you’re doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
- Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
- Sip and enjoy! Also take a photo 😉.
