Creamy Baked Hummus Pasta in 5 Easy Steps
This baked hummus pasta dish is silky, satisfying, and simple. Instead of heavy cream or cheese, the magic comes from hummus.
Servings: 3 2-3 people
Ingredients
- 8 oz gluten free pasta penne or fusilli work well
- 1 cup hummus classic or roasted garlic
- 2 tbsp olive oil
- 1 lemon juice of
- 2 cloves garlic minced
- 1/2 cup pasta water reserved after cooking pasta
- 1 cup baby spinach or arugula
- Salt and black pepper, to taste
- Optional toppings: red pepper flakes, chopped parsley, nutritional yeast
- Optional add ins: tofu, vegetables
Instructions
- Step 1 – Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water before draining.
- Step 2 – Make the base. In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
- Step 3 – Create the sauce. Stir in hummus and lemon juice. Slowly whisk in pasta water until creamy. Adjust thickness as desired.
- Step 4 – Add the greens. Toss in spinach or arugula and stir until wilted. Season with salt and pepper.
- Step 5 – Combine and serve. Add the pasta, tossing until evenly coated. Top with red pepper flakes, parsley, or nutritional yeast.
Notes
Tips & Variations
- Meal Prep: Double the batch, store in airtight containers for up to 4 days. Makes vegan gluten free meal prep simple.
- Flavor Boost: Try roasted red pepper or sundried tomato hummus for variety.
- Veggie Lovers: Add roasted zucchini, mushrooms, or broccoli.
- Protein Punch: Toss in crispy chickpeas or tofu to turn it into one of your favorite high protein vegan meals.
