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

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 1/6 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:

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:

More Mushroom recipes

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

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

hummus pasta in a white bowl

Hummus Pasta

By: Nico Pallotta
5 from 16 votes
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.
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 chickpea hummus

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 pepperparsley, 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

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. 

Nutrition

Calories: 477kcal, Carbohydrates: 77g, Protein: 20g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 708mg, Dietary Fiber: 8g, Sugar: 5g, Vitamin A: 188IU, Vitamin B6: 0.4mg, Vitamin C: 5mg, Vitamin E: 1mg, Vitamin K: 35µg, Calcium: 50mg, Folate: 90µg, Iron: 3mg, Manganese: 1mg, Magnesium: 101mg, Zinc: 3mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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13 Comments

  1. This was excellent. I made it with pea fusili cremini mushrooms added some onions and used very low fat store bought hummus although I’ll make it using my own next time. I used mushroom stock for the pasta and it added great flavour to it. This is such a great hack for a creamy pasta that doesn’t use nuts so thanks!

    1. Hi Wendy,
      Oh my, cremini mushrooms sounds delicious in this dish. Great idea with peas as a protein add-in!
      Thank you for taking the time to leave a comment.
      All the best, Louise

      1. By the way I’m oil free and sautee everything in vegetable stock … would be great to see more oil free recipes please and thank you

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

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

  3. 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.

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