Hummus Pasta

20-minute creamy vegan hummus pasta with spinach, basil, and sun-dried tomatoes is a simple and satisfying, high-protein, meat-free meal for busy weeknights!

📝 Ingredients

• 10.5 oz dry pasta ((gluten-free if needed))
• 1 Tbsp olive oil
• 1 small/medium onion (color of choice)
• 2 cloves of garlic (minced or crushed)
• 1 heaped 1/2 cup sun dried tomatoes
• 1 cup hummus ((store-bought or homemade))
• 2 Tbsp fresh lemon juice
• 1 cup pasta water (reserved before draining the pasta)
• 1 cup fresh baby spinach
• 1/2 cup fresh basil (chopped)
• Salt, black pepper, chili powder, and cumin (to taste (see notes))
• Vegan Parmesan Cheese (or nutritional yeast flakes)

👨‍🍳 Instructions

1. 1You can watch the short video for visual instructions.First, cook the pasta according to its package instructions (usually minus 1-2 minutes for al dente pasta), then drain it, reserving one cup of the pasta cooking water.
2. 2Meanwhile, soak the sun-dried tomatoes in hot water for 5-10 minutes, then drain and chop them into small pieces. Then, peel and finely dice the onion and mince/crush the garlic.
3. 3While the pasta cooks, heat the olive oil in a skillet over medium heat. Once hot, add the onion and sauté for 3-5 minutes, until soft and fragrant.
4. 4Add the sun-dried tomatoes and sauté for a few more minutes, then stir in the garlic to sauté for a minute.
5. 5Reduce the heat to low, stir in the hummus, lemon juice, and half a cup of the reserved pasta water.
6. 6Stir in the spinach, basil, and seasonings (added to taste). Remove it from the heat.
7. 7Finally, stir the pasta into the sauce and, optionally, add more pasta water until you reach your desired consistency. Garnish with vegan Parmesan or nutritional yeast, and enjoy!