Creamy Hummus Pasta
This creamy hummus pasta recipe transforms leftover hummus and Mediterranean veg (or your favorite veggies!) into a simple and satisfying meal in just 20 minutes!
Servings: 4
Calories: 632kcal
Equipment
Ingredients
- 1 (1-pound) bag of pasta
- ½ cup reserved pasta water
- 1 cup hummus
- 2 tablespoons lemon juice
- 1 cup chopped sun-dried tomatoes
- ½ cup chopped fresh tomatoes
- ⅔ cup sliced Kalamata olives
- 3 tablespoons minced fresh basil
Instructions
- Cook the pasta according to package instructions. Before draining, reserve ½ cup of the pasta water.
- Return the drained pasta to the pot along with the reserved pasta water.
- Add the hummus and lemon juice and stir until the pasta is evenly coated and creamy.
- Stir in the sun-dried tomatoes, fresh tomatoes, olives, and basil.
- Taste and adjust seasoning as needed.
- Serve warm, at room temperature, or chilled.
Notes
This pasta thickens as it sits. Add a splash of water or lemon juice to loosen it if needed.
- Cook the pasta al dente: To ensure it doesn’t become too soft/mushy once mixed with the hot hummus pasta sauce.
- Reserve pasta water: The starchy liquid helps the sauce cling to the pasta, while loosening hummus into a sauce.
- For the smoothest sauce: If the hummus is a little chunky, blend it for a smoother consistency.
- For a thicker/thinner sauce: Adjust how much pasta water you use.
Nutrition
Calories: 632kcal | Carbohydrates: 111g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 623mg | Potassium: 1402mg | Fiber: 12g | Sugar: 14g | Vitamin A: 582IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 6mg