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–+ servings
Hummus pasta with a fork and browned mushrooms, parsley, Parmesan, and black pepper.

Creamy Hummus Pasta (With Mushrooms)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 heaping cup (250 g) hummus homemade or store-bought
  • 12 ounces (340 g) pasta rigatoni, penne, fusilli, or another pasta shape
  • 1 pound (450 g) 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

  • 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.
    Step 1 Sliced mushrooms browning in olive oil with garlic and fresh parsley.
  • 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.
    Step 2 Short pasta boiling in salted water until al dente.
  • 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.
    Step 3 Hummus and pasta water stirred with mushrooms into a creamy sauce.
  • 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.
    Step 4 Cooked pasta tossed with creamy hummus sauce and browned mushrooms.
Substitutions
  • 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.
 
Tips
  • 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.
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