If you’re looking for a super quick and easy pasta dish, this hummus pasta is perfect for you! It’s vegan, ready in just 10 minutes, and it’s packed with flavor! Perfect for the whole family. 

If you’ve been following my blog for a while, you probably know that I absolutely love quick pasta dishes! This pasta with hummus is one of my new favorites. The recipe seriously couldn’t be much easier! 

What You Need: 

You don’t need many ingredients for this quick pasta dish. It’s pretty budget-friendly and you can find all of the ingredients in any grocery store! 

You need: 

• rotini pasta 
• baby spinach
• sun-dried tomatoes 
• hummus 
• roasted pine nuts 
• garlic
• basil

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

How to Make This Hummus Pasta: 

All you need for this recipe is 10 minutes! It’s great when you feel like having a comforting pasta dish, but you don’t have much time to cook. 

STEP 1: Cook the pasta according to the instructions on the package. 

STEP 2: In the meantime, roast the pine nuts in a large pan without oil. Be careful as they burn rather quickly. 

STEP 3: Then, heat some oil in the same pan. Add the garlic and cook for about 2 minutes. 

STEP 4: Cut the sun-dried tomatoes into slices. Wash the baby spinach. Add both to the garlic and cook for another 2 minutes or until the spinach wilts. 

STEP 5: Add the cooked pasta. Stir in the hummus and season with salt, pepper, and red pepper flakes. Sprinkle with chopped basil. Enjoy! 

Recipe Notes: 

• Do you want to make this pasta dish gluten-free? Then I recommend using brown rice pasta instead. I usually prefer it over lentil or chickpea pasta as its texture and taste is very similar to regular pasta. 
• This pasta dish is also delicious when eaten cold. So if you have any leftovers, you could eat them as a pasta salad on the next day.
• I usually use plain hummus, but you could also experiment with flavored hummus if you like. It’s also great with Mexican spiced hummus and black beans instead of sun-dried tomatoes.  

More Easy Vegan Pasta Recipes You Might Like: 

• Lemon Spaghetti with Spinach 
• Vegan Meatballs with Spaghetti 
• Taco Pasta with Black Beans 
• Vegan One Pot Pasta with Spinach and Tomatoes 
• Roasted Red Pepper Pasta 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this hummus pasta as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Hummus Pasta

If you're looking for a super quick and easy pasta dish, this hummus pasta is perfect for you! It's vegan, ready in just 10 minutes, and packed with flavor!

5 from 3 votes

Print Pin Rate

Course: Entrées, Main Course

Cuisine: American

Prep Time: 2 mins

Cook Time: 10 mins

Servings: 3 servings

Calories: 423kcal

Author: Sina

Ingredients

• ▢ 9 oz rotini pasta
• ▢ 2 cloves of garlic, minced
• ▢ 3 cups baby spinach
• ▢ 10 sun-dried tomatoes in oil
• ▢ 4 tablespoons hummus
• ▢ 2 tablespoons pine nuts
• ▢ salt, to taste
• ▢ black pepper, to taste
• ▢ 1/2 cup fresh basil, chopped

Instructions

• Cook the pasta according to the instructions on the package. 
• In the meantime, roast the pine nuts in a large pan without oil. Be careful as they burn rather quickly. 
• Then, heat some oil in the same pan. Add the garlic and cook for about 2 minutes. 
• Cut the sun-dried tomatoes into slices. Wash the baby spinach. Add both to the garlic and cook for another 2 minutes or until the spinach wilts. 
• Add the cooked pasta. Stir in the hummus and season with salt, pepper, and red pepper flakes. Sprinkle with chopped basil. Enjoy! 

Notes

• Do you want to make this pasta dish gluten-free? Then I recommend using brown rice pasta instead. I usually prefer it over lentil or chickpea pasta as its texture and taste is very similar to regular pasta. 
• This pasta dish is also delicious when eaten cold. So if you have any leftovers, you could eat them as a pasta salad on the next day.
• I usually use plain hummus, but you could also experiment with flavored hummus if you like. It's also great with Mexican spiced hummus and black beans instead of sun-dried tomatoes.  

Nutrition

Calories: 423kcal | Carbohydrates: 71g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2940IU | Vitamin C: 19.2mg | Calcium: 63mg | Iron: 3mg

Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!

Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.