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The next time you have hummus on hand, turn it into this creamy pasta sauce. This is a dish my husband requests weekly, because it tastes decadent, but is made without heavy cream or cheese.
It feels… magical? Almost like I’m cheating because it’s so easy?
Once you’ve tasted it, you’ll always want to have some hummus stashed in your fridge so you can make it again and again. While hummus has a distinct flavor, it surprisingly tastes Italian when you follow this simple recipe.
⭐⭐⭐⭐⭐ Featured Review
“My husband’s new favorite fast dinner! He loves it. Super easy and I love I usually have everything I need already so great dinner to fall back on if I don’t have time to stop at the store!” – Dione
Ingredients You’ll Need
- Hummus. Store-bought hummus can be used for convenience, or you can make homemade hummus for this. (I’ve only tested this with regular hummus, but I imagine a flavored one will work, too.)
- Pasta. Use your favorite noodles with this creamy sauce. Choose a gluten-free option if you need a gluten-free recipe. (The sauce is naturally gluten-free and dairy-free already.)
- Spices. Dried oregano, salt, and black pepper help boost the flavor.
How to Make Hummus Pasta
Step 1:
Bring a large pot of water to a boil, and once it’s boiling add in 2 teaspoons of salt, along with the pasta. Stir well, breaking up any clumps of noodles, and let them cook as directed on the package.
When the noodles are done cooking, reserve 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta.
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Step 2:
To make this pasta as quickly as possible, add the hummus to a separate large skillet over medium heat. (Alternatively, you can wait until the pasta is done cooking, then stir together the sauce in the same pot to cut-back on dirty dishes.)
Add in 1/3 cup of the pasta cooking water, along with the oregano, salt, and black pepper. Stir well, until the sauce looks creamy and smooth. Add in another splash of the reserved pasta water, if needed, until it reaches your desired consistency.
Step 3:
Add the hot noodles to the hummus pasta sauce, and toss well to coat. Taste the pasta and adjust any seasonings as needed, adding more salt if you need to make the flavor pop. (You can also add a squeeze of lemon juice or fresh lemon zest, if you’d like to add a more zippy flavor.)
Serving Tips
Serve the hummus pasta warm, with a sprinkle of crushed red pepper flakes on top and a little fresh basil. It tastes like Alfredo sauce, without the heavy cream or cheese!
Leftover pasta can be stored in an airtight container in the fridge for up to 5 days. To reheat the pasta, you can warm it up in a skillet over medium heat with a splash of water or olive oil to help the sauce thin-out again. (It will thicken when chilled.)
Easy Hummus Pasta
Ingredients
- 12 ounces pasta of choice
- ¾ cup prepared hummus
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. When the pasta is done cooking, reserve some of the cooking water to prepare the sauce. (I usually save about 1/2 cup, but you might not need all of it.)
- To prepare the sauce, add the hummus, oregano, salt, and pepper to a skillet. You can wait until the pasta is done cooking, to avoid using multiple pans, or you can use a separate skillet to make the process move faster. Add in a ⅓ cup of water (pasta cooking water is great, but plain water will also work here) and whisk well, until the hummus is evenly distributed and the sauce looks creamy. Add another tablespoon of water, if needed, to help thin out the sauce to your desired consistency.
- When the pasta is done cooking, add it to the creamy hummus pasta sauce and toss well to coat. Add more salt or pepper to taste, and then it's ready to serve. I highly recommend garnishing this with fresh basil and a pinch of crushed red pepper flakes, if you like a hint of spice, but that's optional. You can add in any extra veggies or protein that you love, too.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat it in a skillet over medium heat, and add a splash of water, as needed, to make the sauce creamy again.
Notes
Nutrition
More Dairy-Free Pasta Recipes
If you try this Hummus Pasta recipe, please leave a comment and star rating below, letting me know how you like it!
Delicious!!! I used a garlic hummus and I had pasta shells (medium No 51). Since it’s just me, I cut the recipe in half. I also cut up 3 skinless, boneless, chicken thighs seasoned with smoked paprika, chili powder, oregano salt and pepper. I used asparagus onions, and red bell pepper. Loved how the sauce, chicken and veggies filled the shells. This is a recipe that you can use your imagination with. Very easy recipe.
My husband’s new favorite fast dinner! He loves it. Super easy and I love I usually have everything I need already so great dinner to fall back on if I don’t have time to stop at the store!
I found some Lemon/Garlic Hummus and figured…why not?! It was delicious! Thank you for this recipe!
Some of the best pasta I’ve ever had. I substituted Italian seasoning for the oregano, used veggie noodles, and topped it with cucumber and olive tapenade. So good and felt like a very healthy pasta dish. Might add chicken next time!
This was really tasty I’m trying to go for more veggies and less meat and this was great for protein. I used whole wheat pasta. Thank you.
So good! Quick and easy, I had a few cloves of leftover roasted garlic that I added to the cooking water to soften up (after I separated it from the pasta pot) and then whisked it into the hummus. This will be added to out meal rotation for sure!
Great recipe! This is a simple recipe that is so tasty!
This recipe is excellent! Thank you for another healthy option. Love all your recipes.
I wonder if garlic could be added for a garlic-y Alfredo sauce? Can’t wait to try!
This is really good and easy! I used leftover green goddess dip from the Spring reset.