This hummus pasta gives you a creamy, satisfying, and nourishing dinner with simple ingredients and very little effort.
If you love easy creamy pasta dinners, try our lemon ricotta pasta, Mediterranean mushroom pasta, or red pepper pasta next.
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Why you’ll love our creamy hummus pasta!
This hummus pasta is one of those simple recipes Louise and I keep coming back to. It’s creamy, comforting, and surprisingly satisfying, yet made with wholesome everyday ingredients. 🍝
The hummus turns into a silky pasta sauce when mixed with starchy pasta water, while plenty of sautéed mushrooms add a savory, almost meaty bite. It’s a simple way to bring more legumes and vegetables to your dinner without making the meal feel overly “healthy.” 🌱
And really, chickpeas and pasta are a natural match. Italians have been pairing them for generations in pasta e ceci, and here hummus gives that familiar combination a different spin, with tahini adding extra creaminess and richness.
Best of all, it’s incredibly practical. Use leftover homemade hummus or grab a tub from the grocery store, and dinner comes together with very little effort.
P.S. If you love turning chickpeas into comforting meals, try our Greek chickpea soup, chickpea noodle soup, or hearty chickpea shakshuka next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: Rigatoni, penne, fusilli, or any short pasta works well because it catches the hummus pasta sauce. Substitute whole wheat or legume pasta for extra fiber or protein.
- Mushrooms: Cremini, white button, or baby bella mushrooms work well, fresh or frozen, and add a deep savory flavor. Substitute sautéed spinach, caramelized onions, zucchini, or confit tomatoes.
- Hummus: Homemade or store-bought both work beautifully. Classic hummus gives the most versatile flavor, but roasted garlic or red pepper hummus can be fun variations.
- Extra virgin olive oil: Helps the mushrooms brown and adds richness. Substitute regular olive oil.
- Garlic: Grated garlic adds plenty of flavor. If you’re garlic intolerant, simply leave it out or add extra fresh herbs.
- Salt and black pepper: Essential for bringing the sauce and mushrooms together. Adjust to taste.
- Parsley: Adds freshness to this easy pasta dinner. Substitute basil, chives, dill, or a little fresh thyme.
- Parmesan: Optional for extra savory flavor. Use freshly grated Parmesan or Pecorino Romano, or simply leave it out for a dairy-free version.
How to Make Hummus Pasta
1. Cook the mushrooms
Clean and slice the mushrooms into about ⅙-inch (4 mm) slices.
Warm the olive oil in a large skillet, then add the mushrooms. Season with salt and black pepper.
Cook on medium-high heat for 12 to 15 minutes. The mushrooms will first release quite a bit of water.
Keep cooking the mushrooms until the water has evaporated and they are nicely browned.
Add the grated garlic and chopped parsley, then stir and cook for 1 more minute, until fragrant.
2. Boil the pasta
While the mushrooms finish cooking, bring a large pot of salted water to a boil and add the pasta.
Cook until al dente, then reserve about 2 cups of pasta water before draining.
3. Make the sauce
Lower the heat under the mushrooms and add the hummus and about 1 cup of reserved pasta water.
Stir for about 1 minute, just until the hummus is warm and loosens into a smooth, creamy sauce. There’s no need to cook the hummus; you’re simply warming it and thinning it with the pasta water.
If needed, add a little more pasta water until the sauce reaches your desired consistency.
Taste and adjust with salt and black pepper.
4. Add the pasta
Turn off the heat and add the drained pasta to the skillet.
Toss well until every piece is coated in the sauce.
If the sauce feels too thick, add more pasta water, a splash at a time, until creamy and glossy.
Finish with chopped parsley, freshly cracked black pepper, and a drizzle of extra virgin olive oil. Add grated Parmesan if you like.
Serving Suggestions
- Add extra protein: Top with shredded rotisserie chicken, sliced grilled chicken, or sautéed shrimp. Shrimp is especially delicious with the chickpea, tahini, and garlic flavors in hummus.
- Add a flavorful cheese: Crumbled feta or goat cheese adds a salty, tangy contrast to the creamy sauce. Grilled halloumi is excellent if you want something more substantial.
- Serve with a fresh salad: Pair with arugula salad, cucumber tomato salad, or a simple green salad with lemon dressing.
- Add a vegetable side: Roasted broccoli, asparagus, zucchini, or sautéed green beans make this an easy, well-rounded dinner.
- Go Mediterranean-style: Serve with roasted vegetables and a simple Persian chopped salad, then finish the pasta with parsley, lemon, and extra virgin olive oil.
- Serve it right away: Hummus pasta is at its best hot and freshly tossed, while the sauce is silky and creamy. It thickens considerably as it sits.
Tips
- Expect the sauce to thicken: Hummus pasta gets thicker as it sits, so keep some pasta water nearby and loosen the sauce just before serving if necessary.
- Brown the mushrooms well: Mushrooms release a lot of water at first. Keep cooking until that moisture evaporates and they develop golden-brown edges for a deeper, more savory flavor.
- Add garlic at the end: Stir in the grated garlic once the mushrooms are browned and cook for just 1 minute. This keeps it fragrant and prevents it from burning.
- Cook the pasta al dente: Slightly firm pasta holds up better when tossed with the warm sauce and pasta water.
- Always save the pasta water: The starchy water is what transforms thick hummus into a smooth, creamy sauce. Reserve more than you think you’ll need before draining.
- Add pasta water gradually: Start with about 1 cup, then add more in small splashes. It’s much easier to thin the sauce than to thicken it again.
- Use hummus you enjoy: Since hummus is the base of the sauce, its flavor makes a difference. Both good-quality store-bought and homemade hummus work beautifully.
- Don’t cook the hummus for long: It only needs about a minute over low heat to warm through and become creamy. There’s no need to simmer it.
- Taste before adding more salt: Hummus and pasta water can already be quite salty, especially when using store-bought hummus. Taste the finished sauce first.
- Make the vegetables your own: Mushrooms are our favorite, but sautéed spinach, caramelized onions, zucchini, broccoli, or juicy tomatoes can all work with the creamy hummus base.
- Finish with something fresh: Parsley, basil, cracked black pepper, a drizzle of extra virgin olive oil, or a squeeze of lemon can brighten the creamy sauce.
Frequently Asked Questions
Absolutely. Store-bought hummus makes this a particularly quick pasta recipe. Choose a classic hummus you enjoy, as its flavor will come through in the finished sauce.
Yes. This is one of our favorite ways to use leftover homemade hummus. You can use it straight from the refrigerator; it will warm up when mixed with the mushrooms and hot pasta water.
Yes. Think of hummus as the creamy base and change the vegetables as you like. Try sautéed spinach, caramelized onions, zucchini, broccoli, or confit tomatoes.
Yes. Short shapes like rigatoni, penne, and fusilli are especially good at holding the sauce, but spaghetti and other long pasta work too. Whole wheat and legume-based pasta are also options.
It can easily be a vegan pasta recipe. Hummus, pasta, mushrooms, olive oil, garlic, and parsley are plant-based; simply skip the optional Parmesan or use your favorite dairy-free alternative.
Hummus naturally thickens as it sits. Stir in a splash of reserved pasta water until the sauce becomes creamy again. This pasta is best served right away.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will become quite thick, so add a splash of water when reheating. We don’t recommend freezing because the pasta and hummus sauce lose their best texture after thawing.
More Easy Pasta Dinners
- Lemon Pasta
- Pasta and Peas
- Spaghetti Aglio e Olio
- Cherry Tomato Pasta
- Pasta Primavera
- Broccoli Pasta
- Lentil Pasta
- Lentil Bolognese
If you try this Hummus Pasta Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Creamy Hummus Pasta (With Mushrooms)
Video
Ingredients
- 1 heaping cup hummus homemade or store-bought
- 12 ounces pasta rigatoni, penne, fusilli, or another pasta shape
- 1 pound mushrooms fresh or frozen; cremini, baby bella, or white button mushrooms
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt or more to taste – plus more for the pasta water
- ¼ teaspoon black pepper
- 1 clove garlic grated
- 2 tablespoons parsley chopped + optional grated parmesan to taste
Instructions
- Cook the mushrooms: Clean and slice 1 pound mushrooms thinly.Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon black pepper.Cook on medium-high heat for 12 to 15 minutes, stirring occasionally. The mushrooms will release water at first. Keep cooking until the water is gone and the mushrooms are nicely browned.Add 1 clove garlic (grated) and 2 tablespoons parsley (chopped). Cook for 1 more minute, stirring often.
- Boil the pasta: While the mushrooms cook, bring a large pot of salted water to a boil.Add 12 ounces pasta and cook until al dente, following the package directions.Before draining, save about 2 cups of pasta water. Drain the pasta.
- Make the sauce: Lower the heat and add 1 heaping cup hummus and 1 cup of pasta water to the mushrooms.Stir for about 1 minute, until the hummus is warm and turns into a creamy sauce. There’s no need to cook it longer.Taste and add more salt and pepper if needed.
- Add the pasta: Turn off the heat and add the drained pasta. Toss until well coated.If the sauce is too thick, add more pasta water, a little at a time, until creamy.Serve with parsley, black pepper, and a drizzle of olive oil. Add grated Parmesan if you like.
Notes
- Pasta → Rigatoni, penne, fusilli, whole wheat pasta, or legume pasta.
- Mushrooms → Fresh or frozen cremini, white button, or baby bella; or sautéed spinach, caramelized onions, zucchini, or confit tomatoes.
- Hummus → Homemade, store-bought, roasted garlic, or red pepper hummus.
- Extra virgin olive oil → Regular olive oil.
- Garlic → Leave it out or add extra fresh herbs.
- Salt and black pepper → Adjust to taste.
- Parsley → Basil, chives, dill, or fresh thyme.
- Brown the mushrooms well: Cook until their water evaporates and the edges turn golden.
- Add garlic last: Cook it for just 1 minute so it stays fragrant.
- Keep pasta al dente: Slightly firm pasta holds up better in the sauce.
- Save plenty of pasta water: It’s the key to turning hummus smooth and creamy.
- Add water gradually: Start with 1 cup, then add small splashes as needed.
- Don’t overcook the hummus: Warm it for about 1 minute; no simmering needed.
- Taste before salting: Hummus and pasta water may already provide enough salt.
- Expect thickening: Loosen the sauce with pasta water just before serving.
- Switch the vegetables: Try spinach, onions, zucchini, broccoli, or tomatoes.
- Finish fresh: Add herbs, black pepper, olive oil, or lemon.
- Storage: Refrigerate leftovers and add a splash of water when reheating, as the sauce thickens considerably.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I don’t usual rate recipes, but this was so delicious that I just had to. I added caramelized onions, spinach and extra garlic, as per your variations list. Thank you so much for posting this recipe, I will be making this frequently
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