Ingredients
- 8 oz pasta (regular, whole wheat, or gluten-free)
- 1 cup hummus (store-bought or homemade)
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 cup vegetable broth or reserved pasta water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 cup baby spinach (optional)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup roasted red peppers, sliced (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water before draining.
- In a skillet, sauté garlic in olive oil over medium heat until fragrant (about 1 minute).
- Stir in hummus, lemon juice, and vegetable broth or pasta water. Mix until creamy and smooth, adding more liquid if needed to reach desired consistency.
- Add cooked pasta to the skillet and toss to coat in sauce.
- Mix in optional veggies like spinach, cherry tomatoes, or roasted red peppers.
- Season with salt, pepper, and red pepper flakes (if using).
- Serve warm, garnished with fresh herbs or a drizzle of olive oil.
Notes
- Use flavored hummus (like garlic or roasted red pepper) for variation.
- Add chickpeas, tofu, or tempeh for extra protein.
- Substitute with gluten-free pasta if needed.
- Leftovers make a great cold pasta salad.
- Blend hummus with coconut milk or cashew cream for a silkier texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
