Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick and scrumptious hummus pasta.

This delicious easy dinner is ready in less than 30 minutes, and you can make it with homemade hummus or your favorite store-bought brand.

hummus pasta with mushrooms in a bowl.
Nico and Louise in their kitchen.

Hummus and pasta – in one dish?! Yes, indeed. With this creamy pasta you get a quick and vegetarian dinner.

This is one of those recipes for when you don’t have much time to cook but still want something home-cooked and tasty.

We like to add Italian sautèed mushrooms for a contrasting texture and a little bite. Enjoy ❤️

Hummus and rigatoni pasta make a tasty vegetarian dinner idea that lovers of hummus will savour.

The choice of pasta is crucial; you wanna pick a type of pasta that can hold some sauce.

Rigatoni is excellent, as the tubular pasta will surprise you with pockets of creamy hummus inside.

We also tested penne, ziti, and paccheri (all approved), but rigatoni adds an extra element of chew that supports the hummus sauce well.

For a little Italian flair, we like to mix this easy pasta recipe with garlic sauteed mushrooms 😋.

Garnish with fresh parsley, freshly cracked black pepper, and good quality olive oil, and your easy hummus pasta is ready.

Hummus Pasta with fork and parsley

Ingredients

Ingredients Hummus Pasta

Pasta

You can use any pasta for this recipe, including gluten-free pasta.

We use rigatoni, but penne, ziti, paccheri, spaghetti, linguine, fusilli, rotini are also excellent.

You’ll need a large pot of salted boiling water to cook the pasta.

Hummus

This recipe is best with classic hummus or hummus without tahini.

You can make homemade hummus with a blender or food processor following our hummus recipe or use your favorite store-bought hummus.

Reserved pasta water

Although this is technically not an ingredient but a byproduct of pasta cooking, I write it in the list here because it’s essential to make this recipe.

We use reserved pasta cooking water to make the hummus sauce.

Sauteed mushrooms

To speed things up, use pre-chopped mushrooms. You can use fresh or frozen mushrooms.

You’ll also need olive oil, salt, black pepper, and garlic.

You can use most mushroom varieties, including white button mushrooms, portobello, cremini, and baby bella mushrooms.

Learn more in our sauteed mushrooms post.

Parsley

Add a handful of chopped flat-leaf parsley to freshen up the dish and add a touch of color.

a forkful of hummus pasta

Instructions

Cook the pasta

Put a large pot of water to boil, season it with salt, and add the pasta.

When the pasta is cooked al dente, reserve two cups of pasta water, drain the pasta, and toss it in the pan with the sauce.

Mushroom and hummus sauce

Clean and chop the mushrooms into 1/6 or 4mm thin slices.

Warm up the olive oil in a large skillet, then add the mushrooms. Season them with salt and black pepper.

Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.

The mushrooms will first release water.

Keep cooking them until the water is gone and they get some brown color; then add grated garlic and chopped parsley, stir and cook for one more minute until you smell the garlic aroma.

Sauteed mushrooms for hummus pasta.

Add the hummus and one cup of reserved pasta water.

Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.

Adding hummus to sauteed mushrooms.

Toss pasta

Turn the heat off, toss in the cooked pasta, and stir it until fully coated in the sauce.

If the sauce is too thick, add more pasta water until you reach your desired consistency.

Hummus pasta in skillet

Serve with freshly cracked pepper, parsley, and a drizzle of good quality extra virgin olive oil.

You can also sprinkle it with a tablespoon of grated parmesan cheese.

Hummus Pasta in a white bowl

Serving Suggestions

This hummus pasta recipe is pretty nutritious and fulfilling and doesn’t need much else. We like serving it with a light side dish like:

Variations

Caramelized onions and hummus pasta

Add caramelized onions on top of this dish. They are delicious with hummus and al dente pasta.

You can omit the mushrooms and mix the caramelized red onions with the hummus pasta sauce.

Confit tomatoes and hummus pasta

Add one cup of tomato confit in the creamy pasta sauce and a pinch of red pepper flakes.

Confit tomatoes are juicy, garlicky, and sweet and add a ton of flavor to this dish. Serve with fresh basil leaves.

Spinach and hummus pasta

Cook a pound of spinach in a frying pan with olive oil, garlic, salt, and black pepper.

Add the hummus, the reserved pasta water to reach a creamy consistency, and a couple of tablespoons of freshly squeezed lemon juice. Toss in the pasta.

Serve it with cracked black pepper on top, and optionally a handful of parmesan cheese and grated lemon zest.

Storage

Make ahead: This pasta with hummus and mushrooms is best eaten soon after making it because the hummus dries out quickly.

Fridge: The best way to store it is in the fridge, in a bowl, covered, for up to 2 days. Also, keep one cup of the pasta water that you’ll use to reheat this dish.

Reheat: the pasta on a pan with a bit of more fresh hummus, some reserved pasta water, and a drizzle of olive oil until the sauce gets creamy again.

This recipe is not suitable for freezing.

Hummus pasta in skillet

Similar recipes

Easy pasta ideas: Spaghetti aglio e olio, broccoli pasta, pasta Puttanesca, pasta pomodoro, red pepper pasta, lentil pasta, vegan mushroom pasta.

HUMMUS RECIPES: fatteh, hummus sandwich, Mediterranean bowl, masabacha, flatbread pizza, how to serve hummus.

For many more dinner ideas, check out our mains category page.

Hummus Pasta

5 from 30 votes
Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick and scrumptious hummus pasta.
This delicious easy dinner is ready in less than 30 minutes, and you can make it with homemade hummus or your favorite store-bought brand.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American Italian

Ingredients 

  • 12 ounces pasta any, we use rigatoni
  • 1 pound mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • teaspoon black pepper
  • 1 clove garlic grated
  • 2 tablespoons parsley chopped
  • 1 heaping cup hummus

Instructions 

  • BOIL PASTA: Put a large pot of water to boil, season it with salt, and add 12 ounces pasta.
    When the pasta is cooked al dente, reserve two cups of pasta water, drain the pasta, and toss it in the pan with the sauce.
    Tip: start cooking the pasta when you are 10 minutes in with the mushrooms.
    cooking the pasta in boiling water
  • COOK MUSHROMS: Clean and chop 1 pound mushrooms into ⅙ or 4mm thin slices.
    Warm up 1 tablespoon extra virgin olive oil in a large skillet, then add the mushrooms, 1 clove garlic (grated), 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.
    sauteed mushrooms in a white skillet with a wooden spoon
  • MAKE SAUCE: Add 1 heaping cup hummus and one cup of reserved pasta water.
    Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.
    mix the hummus sauce
  • ADD PASTA: Turn the heat off, toss in the cooked pasta, and stir it until fully coated in the sauce.
    If the sauce is too thick, add more pasta water until you reach your desired consistency.
    Serve with freshly cracked pepper2 tablespoons parsley (chopped), and a drizzle of good quality extra virgin olive oil.
    You can also sprinkle it with a tablespoon of grated parmesan cheese.
    Hummus Pasta with fork and parsley

Video

Easy Hummus Pasta in 20 minutes

Notes

STORAGE
Make ahead: This pasta with hummus and mushrooms is best eaten soon after making it because the hummus dries out quickly.
Fridge: The best way to store it is in the fridge, in a bowl, covered, for up to 2 days. Also, keep one cup of the pasta water that you’ll use to reheat this dish.
Reheat: the pasta on a pan with a bit of more fresh hummus, some reserved pasta water, and a drizzle of olive oil until the sauce gets creamy again.
This recipe is not suitable for freezing.
SUBSTITUTIONS
Pasta: Substitute with penne, ziti, paccheri, spaghetti, linguine, fusilli, and rotini.
Hummus: Make our hummus recipe or use store-bought hummus.
Mushrooms:  Use fresh or frozen mushrooms.
PASTA COOKING TIP
You’ll need about 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoons (21 grams) of salt for 12 ounces (340 grams) of pasta. 

Nutrition

Serving: 1out of 4, Calories: 469kcal, Carbohydrates: 76g, Protein: 19g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 811mg, Potassium: 696mg, Dietary Fiber: 7g, Sugar: 5g, Vitamin A: 186IU, Vitamin B6: 0.4mg, Vitamin C: 5mg, Vitamin E: 1mg, Vitamin K: 35µg, Calcium: 48mg, Folate: 85µg, Iron: 3mg, Manganese: 1mg, Magnesium: 97mg, Zinc: 3mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this easy pasta recipe, you might also like the following:


Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 30 votes (15 ratings without comment)

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Recipe Rating




28 Comments

  1. 5 stars
    Thank you for the wonderful recipe Nico! Added a heaping handful of spinach- with extra wide noodles. hubby and I both love it ! Rich-creamy, hearty and healthy! Delish!

  2. 5 stars
    Hi Nico,
    I made this when you first posted it this week (Monday or Tuesday)and it was delicious! I packed it up into containers for the freezer but forgot to freeze them. Would it still be good and safe to freeze them today, Friday Dec 6?

    Thanks!
    Shelagh

    1. Hi Shelagh,

      For safety reasins, I would advise against freezing this dish, as it has been kept in the fridge for four days. 4-5 days is about the time that we advise to store it in the fridge.

      If you make it again, we recommend to freeze the hummus separately from the pasta (maybe that’s also what you did?), and cook the pasta once your hummus is thawed. If you make our hummus recipe, it keeps for three months in the freezer.

      I hope this helps, have a great weekend! Kindest, Louise

  3. 5 stars
    I love these videos! The recipes you have are terrific, but the videos that accompany them make them seem even more enticing.

  4. 5 stars
    Made this and added chickpeas, roasted butternut squash, diced browned zucchini, and a large sliced onion, slightly carmelized, but still crunchy. My wife and kids all like pasta, and everyone found a couple more ingredients they liked. Big success. Thank you!

  5. 5 stars
    This is great! I used red pepper hummus (just because thatโ€™s what I had) and sautรฉed a red pepper too. Will definitely make this again. It could be tweaked with any veg you fancy.

  6. 5 stars
    So delicious! We did with white and cremini mushrooms plus carmelized onions. Gluten free pasta. It was fabulous. Creamy and filling. Canโ€™t wait to make again.

    1. Hi Sherry, what a beautiful combination with hummus, mushrooms, and caramelized onions ๐ŸŽ‰

      Happy you enjoyed it with gluten-free pasta, thanks so much for taking the time to write a comment here.

      Kindest, Louise