Vegan Hummus Pasta Recipe: A Creamy Twist on Pasta Night

A Pasta Night That Surprised Me
It was one of those evenings when I was staring into my fridge, wondering what to make with a tub of hummus and a box of pasta. I’d been craving something creamy and comforting but didn’t want the usual heavy sauces. That’s when this vegan hummus pasta recipe came to life—a silky, garlicky dish with sautéed mushrooms that’s now a star for plant-based pasta dishes and quick healthy dinners in my home. Ready in just 30 minutes, it’s simple, delicious, and a total game-changer. Grab your skillet, and let’s whip up a pasta night to remember!

Must-Have Kitchen Tools for This Recipe

Before we dive into the ingredients, let’s talk about the tools that make this vegan hummus pasta recipe a breeze to prepare. (Note: These are affiliate links—I may earn a small commission if you purchase through them, at no extra cost to you!)

• Large Pot: Boiling pasta needs room—try this pot with easy draining.
• Large Skillet: Sautéing mushrooms is perfect with this non-stick skillet.
• Sharp Knife: Slicing mushrooms is a snap with this chef’s knife—a kitchen must-have.
• Tongs: Tossing pasta in sauce is easy with these tongs.

These tools make this quick healthy dinner fast and fuss-free—perfect for busy nights!

The Ingredients That Make This Vegan Hummus Pasta Recipe Shine

This vegan hummus pasta recipe is packed with simple, flavorful ingredients, measured for U.S. cooks. Here’s what you’ll need (serves 4):

• 12 oz pasta (any kind, like rigatoni) – The hearty base.
• 1 lb mushrooms (any type) – Earthy and meaty.
• 1 tbsp extra virgin olive oil – For sautéing richness.
• 1 tsp salt – Seasons the mushrooms and sauce.
• ⅛ tsp black pepper – A subtle kick.
• 1 clove garlic, grated – Bold and aromatic.
• 2 tbsp parsley, chopped – Fresh and bright.
• 1 heaping cup chickpea hummus (about 8-10 oz) – Creamy and nutty star.

These ingredients blend into a vegan hummus pasta recipe that’s perfect for plant-based pasta dishes.

Step-by-Step Instructions: How to Make Vegan Hummus Pasta

Cooking this vegan hummus pasta recipe is like a quick kitchen dance—easy steps, creamy results. Let’s get started! Disclosure: This post contains affiliate links.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the 12 oz of pasta (rigatoni’s my fave!) and cook until al dente according to the package instructions—usually 10–12 minutes. Before draining, reserve 2 cups of pasta water—it’s the key to a silky sauce. Drain and set aside.

Step 2: Prep and Cook the Mushrooms

Clean the 1 lb of mushrooms and slice them thinly (about ⅙ inch thick). Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepper, and cook for 12–15 minutes, stirring occasionally, until they’re browned and tender. Stir in the grated garlic and 2 tablespoons chopped parsley, cooking for 1 more minute until fragrant.

Step 3: Make the Sauce

Reduce the heat to low and add 1 heaping cup of chickpea hummus and 1 cup of reserved pasta water to the skillet. Stir until the hummus melts into a creamy sauce—about 1–2 minutes. Taste and adjust salt and pepper if needed. The sauce should be smooth and luscious!

Step 4: Toss It Together

Add the cooked pasta to the skillet and toss with tongs until it’s fully coated in the creamy hummus sauce. If it’s too thick, add more reserved pasta water, a little at a time, until you hit your perfect consistency—silky but not runny.

Step 5: Serve It Up

Serve immediately with a sprinkle of fresh parsley, a crack of black pepper, and a drizzle of olive oil. For extra flavor, top with vegan Parmesan (optional)—it’s a creamy dream!

Tips to Customize Your Vegan Hummus Pasta Recipe

This pasta is your playground—make it your own! Here’s how:

• Mushroom Swap: Try spinach, kale, or roasted zucchini instead.
• Spice It Up: Add a pinch of red pepper flakes for heat.
• Hummus Twist: Use roasted red pepper or spicy hummus for a flavor kick.
• Pasta Pick: Swap rigatoni for penne, spaghetti, or gluten-free pasta.
• Meal Prep: Double the sauce—it keeps in the fridge for 3–4 days.

I served this to my pasta-loving cousin, and he didn’t even notice it was vegan—huge win!

Nutritional Info: Why This Plant-Based Pasta Dish Rocks

This vegan hummus pasta recipe is creamy yet wholesome. Per serving (1/4 of the recipe):

• Calories: ~450 kcal – Satisfying and balanced.
• Protein: ~15g – Hummus and pasta deliver!
• Fiber: ~6g – Keeps you full and happy.
• Fat: ~15g – Healthy fats from olive oil and hummus.
• Carbs: ~65g – Energizing and hearty.

Hummus adds protein and fiber, while mushrooms bring vitamins—perfect for quick healthy dinners and plant-based pasta dishes.

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FAQs About Vegan Hummus Pasta

Q: How quick is this vegan hummus pasta recipe?
A: About 30 minutes—fast and creamy!

Q: Can I use store-bought hummus?
A: Yes! Any chickpea-based hummus works—plain or flavored.

Q: Is it gluten-free?
A: Use gluten-free pasta, and you’re good to go!

Q: Can I skip the mushrooms?
A: Sure! Sub with your favorite veggie or leave them out.

Q: How do I store leftovers?
A: Fridge for 3–4 days—reheat with a splash of water.

Conclusion: Twirl Into This Vegan Hummus Pasta Recipe

This vegan hummus pasta recipe is a creamy, dreamy winner—perfect for plant-based pasta dishes and quick healthy dinners. With its silky hummus sauce and tender mushrooms, it’s a dish that brings comfort in under 30 minutes. Whether you’re feeding a family or treating yourself, it’s a keeper.