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    Home » Pasta

    Hummus Pasta

    Published: Nov 27, 2022 · by Nico Pallotta

    Jump to Recipe

    Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick, wholesome, and nutritious hummus pasta for a fantastic weeknight dinner.

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

    Hummus Pasta with fork
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Variations
    • Storage
    • More Vegan Pasta Recipes
    • More Mushroom recipes
    • Recipe

    Check out our Easy Pasta Recipes

    This is one of those recipes for when you don't have much time to cook but still want something homecooked, wholesome, tasty, and with high-quality plant protein.

    Chickpeas hummus and pasta are a tasty and nutritious combination; to make this pasta dish even more delicious, we like to add sauteed mushrooms.

    All you have to do is: 1) sauté the mushrooms, 2) cook the pasta, 3) toss pasta with hummus, mushrooms, and some pasta cooking water.

    Sprinkle with fresh parsley on top, freshly cracked black pepper, and good quality EVO oil, and your delicious, quick, and 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 spaghetti, linguine, fusilli, rotini, and penne are also excellent.

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

    Hummus

    This recipe is best with chickpea hummus. 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

    Boil 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 ⅙ or 4mm thin slices.

    Chop mushrooms

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

    Mushrooms in skillet

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

    The mushrooms will first release water.

    Browned mushrooms

    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 in a skillet

    Add the hummus and one cup of reserved pasta water.

    Add hummus to mushrooms

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

    mix the hummus sauce

    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 or vegan parmesan.

    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:

    • Pear salad with cranberries, mixed green leaves, and ricotta cheese
    • Shirazi salad with cucumber and tomatoes
    • Fennel and orange salad with pomegranate seeds and black olives
    • Shaved Brussels sprouts salad with mustard-maple syrup vinaigrette and cranberries
    • pear salad with pear, orange and ricotta cheese
      Pear Salad
    • Fennel salad in a bowl
      Fennel and Orange Salad
    • Shirazi salad with oregano
      Shirazi Salad
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad

    Variations

    Caramelized onions and hummus pasta

    Add caramelized onions on top of this dish. They are delicious with hummus and mushrooms. 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.

    You can get them at the store or make them home with our tomato confit recipe.

    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 or vegan parmesan cheese and some grated lemon zest.

    Storage

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

    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.

    More Vegan Pasta Recipes

    If you love weeknight-friendly and easy pasta recipes, check out these 20-minute pasta ideas:

    • Spaghetti aglio e olio: garlic and oil spaghetti, an elegant Italian dinner idea
    • Broccoli pasta with mashed broccoli and a creamy sauce
    • Pasta Puttanesca with olives, capers, and a rich tomato sauce
    • 20-minute pasta Pomodoro: authentic and rustic Italian flavor with a tomato-packed spaghetti recipe!
    • Pasta Puttanesca in a white bowl
      Pasta Puttanesca
    • creamy broccoli pasta
      Broccoli Pasta
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro
    • garlic and oil pasta aglio olio
      Spaghetti Aglio e Olio

    More Mushroom recipes

    Got mushroom leftovers? Take a peek at these quick and easy mushroom recipes with few ingredients required:

    • Mushroom gravy: ready in 20 minutes and with simple pantry staples!
    • Roasted mushrooms: a versatile and quick side dish idea
    • Mushroom tofu cutlets: a 20-minute plant-based dinner idea
    • Bolognese with grated mushrooms (mushroom ragu)
    • Mushroom gravy in a white bowl
      Mushroom Gravy
    • Roasted mushrooms with parsley
      Roasted Mushrooms
    • Mushroom Bolognese and fork
      Mushroom Ragu (Mushroom Bolognese)
    • Mushroom Alfredo with a fork
      Mushroom Alfredo

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

    Recipe

    hummus pasta in a white bowl

    Hummus Pasta

    Author: Nico Pallotta
    Tasty sauteed mushrooms, paired with creamy hummus and al dente rigatoni, make a quick, wholesome, and nutritious hummus pasta for a fantastic weeknight dinner.
    This delicious easy meal is ready in less than 30 minutes, and you can make it with homemade hummus or your favorite storebought brand.
    Print Recipe Pin Recipe Share Recipe
    5 from 8 votes
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine American Italian
    Servings 4 people
    Calories 477 kcal

    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 chickpea hummus
    Keep screen on

    Instructions
     

    BOIL 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.
      Tip: start cooking the pasta when you are 10 minutes in with the mushrooms.
      cooking the pasta in boiling water

    MUSHROOM AND HUMMUS SAUCE

    • Clean and chop the mushrooms into ⅙ or 4mm thin slices.
      Chop mushrooms
    • Warm up the olive oil in a large skillet, then add the mushrooms. Season them with salt and black pepper.
      Mushrooms in skillet
    • Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.
      The mushrooms will first release water.
      Browned mushrooms
    • 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 in a skillet
    • Add the hummus and one cup of reserved pasta water.
      Add hummus to mushrooms
    • Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.
      mix the hummus sauce

    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 or vegan parmesan.
      Hummus Pasta with fork and parsley

    Video Recipe

    Easy Hummus Pasta in 20 minutes

    Notes

    Nutrition information is an estimate for one serving of hummus pasta out of four servings. 
    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. 

    Nutritional Values

    Nutrition Facts
    Hummus Pasta
    Amount per Serving
    Calories
    477
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    708
    mg
    20
    %
    Carbohydrates
     
    77
    g
    26
    %
    Dietary Fiber
     
    8
    g
    33
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    188
    IU
    4
    %
    Vitamin B6
     
    0.4
    mg
    20
    %
    Vitamin C
     
    5
    mg
    6
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    35
    µg
    33
    %
    Calcium
     
    50
    mg
    5
    %
    Folate
     
    90
    µg
    23
    %
    Iron
     
    3
    mg
    17
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    101
    mg
    25
    %
    Zinc
     
    3
    mg
    20
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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

    • easy pasta recipes in 30 minutes
      40 Easy Pasta Recipes
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      20 Vegetarian Soup Recipes
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      45 Best Salad Recipes
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      40 Easy Meatless Meals
    « 40 Easy Appetizers
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    Reader Interactions

    Comments

    1. Stephanie

      June 15, 2023 at 4:01 pm

      This was really good, but very difficult to follow because.of the video playing over third of screen, which i couldnt delete

      Reply
    2. Sam

      June 08, 2023 at 11:05 pm

      5 stars
      Such a GREAT recipe for camping!!! Easy! Thanks!

      Reply
      • Louise

        June 09, 2023 at 6:51 am

        Hi Sam,
        That's great to hear, I'm so happy you liked it! Enjoy your camping 🙂
        Best,
        Louise

        Reply
    3. Leah Witbeck

      May 09, 2023 at 5:10 am

      5 stars
      Made it for dinner tonight with gf penne and it was a hit! used some leftover chicken too. I will try adding cauliflower next time! Very rare I follow a recipe so closely.

      Reply
      • Louise

        May 09, 2023 at 5:54 am

        Amazing, Leah, that sounds delicious!
        Thank you for taking the time to leave a comment. All the best,
        Louise

        Reply
    4. Diane

      November 28, 2022 at 7:57 am

      5 stars
      Healthy, quick and delicious. What's not to like!

      Reply
      • Nico

        November 28, 2022 at 10:48 am

        Yayy, happy you liked the pasta, Diane. Thanks for taking the time to comment. Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
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      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
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    • zucchini fritters with tzatziki
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