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.
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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.
Ingredients
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.
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.
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.
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.
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.
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.
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
Ingredients
- 12 ounces pasta any, we use rigatoni
- 1 pound mushrooms
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ⅛ 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.
- 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.
- 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.
- 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 pepper, 2 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.
Video
Notes
Nutrition
If you liked this easy pasta recipe, you might also like the following:
As I’ve mentioned in another post, this pasta is on my regular rotation. It’s fast and easy. And the flavours are insanely delicious. Creamy and garlicky with incredible umami from the browned mushrooms. I’ve never had too much of it.
I use all creminis as I just love them. And I top it generously with grated parmigiana.
One customization I really enjoy is to make a bed of arugula for the finished pasta. The pepperinous is wonderful with these flavours. The heat from the pasta wilts it just enough.
And finally, I made the wonderful discovery that Urfa Biber chili flakes (a dried Turkish chili pepper) compliments this dish perfectly. It’s a medium slow heat that is slightly smokey, slightly acidic, and slightly chocolatey sweet. Wonderful on scrambled eggs but surprisingly delicious with hummus and mushrooms.
Love, love, love this dish. Thank you N&L. You guys rock. The best vegetarian food site on the planet.
Hi Phil,
Your comment absolutely made our day — thank you! I love all the thoughtful touches you’ve added. So happy this dish is a regular in your rotation — and we’re honored by your kind words!
All the best,
Louise
Another PBS banger. Add a little more hummus if you like it extra saucy!
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!
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
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
I love these videos! The recipes you have are terrific, but the videos that accompany them make them seem even more enticing.
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!
Delicious! The hummus sauce makes a flavorful and healthier sauce than Alfredo.
This is great! I used red pepper hummus (just because that’s what I had) and sautéed a red pepper too. Will definitely make this again. It could be tweaked with any veg you fancy.
So delicious! We did with white and cremini mushrooms plus carmelized onions. Gluten free pasta. It was fabulous. Creamy and filling. Can’t wait to make again.
Hi Sherry, what a beautiful combination with hummus, mushrooms, and caramelized onions 🎉
Happy you enjoyed it with gluten-free pasta, thanks so much for taking the time to write a comment here.
Kindest, Louise