Roasted red pepper hummus pasta is an easy, one pot dish to make in less than 30 minutes! Penne pasta, spinach, and cherry tomatoes are coated in a creamy and flavorful hummus sauce.
Did you know that hummus can be used to make pasta sauce? This roasted red pepper hummus pasta is the perfect way to use up that leftover hummus that's sitting in the fridge right now!
Serve hummus pasta for a quick meatless lunch or dinner. This meal is dairy-free and vegan (and easy to make gluten-free!), making it the perfect choice to please a variety of palates.
Ingredients and substitutions
Any medium sized pasta will work in this recipe. I used penne pasta, but bow tie or rotini also make great choices. Lentil pasta is a great choice for this recipe - it adds extra protein and makes this dish gluten-free.
Use any hummus you have on hand for this recipe - homemade or store bought. I used spicy roasted red pepper hummus. If using plain hummus, I suggest adding additional seasoning to your dish before serving. Try adding ½ teaspoon of Italian seasoning or cajun seasoning to your sauce.
Reserved pasta water
Before draining your pasta, reserve some of the pasta water to the side. Use a ladle or other large spoon to carefully transfer some pasta water to a liquid measuring cup or bowl.
Go ahead and grab about a cup of pasta water - you can't backtrack to this step for more later, so it's best to save a little extra.
This reserved pasta water will emulsify with the hummus to create a creamy sauce.
Leftovers and reheating
Leftover hummus pasta will keep for 3 to 4 days in a tightly sealed container in the refrigerator. You may want to add a splash of water when reheating to thin the sauce.
Ways to customize your hummus pasta
This pasta is easy to customize with any flavor of hummus you have on hand. If using a plain hummus, I recommend adding a ½ teaspoon of your favorite seasoning blend (like Italian or cajun seasoning) for extra flavor.
Substitute the spinach and cherry tomatoes with kale, mushrooms, onions, broccoli, or any vegetables you enjoy. For heartier vegetables, sauté in place of the cherry tomatoes until softened. Or, steam separately and toss with your pasta just before serving.
Roasted Red Pepper Hummus Pasta
- 8 ounces dried penne pasta
- 1 tablespoon olive oil
- ½ pint cherry tomatoes
- 1 clove garlic, minced
- 1 cup roasted red pepper hummus
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2.5 ounces baby spinach, about 2 cups packed
- 8-10 basil leaves, julienned
- Bring a pot of salted water to a boil. Cook penne according to package directions for al dente pasta. Before draining, ladle out 1 cup of pasta water and reserve for later. Drain pasta and set aside.
- Return pot to stovetop. Over medium heat, add olive oil. When hot, add cherry tomatoes and cook for 4-5 minutes, or until cherries begin to soften and burst. Add minced garlic and cook for 30 seconds.
- Add ½ cup of reserved pasta water, hummus, lemon juice, salt, and pepper to the pot, whisking until smooth. Add additional pasta water as needed to thin sauce to desired consistency.
- Add cooked pasta, spinach, and basil to the pot, stirring until spinach has wilted (about 1-2 minutes).
- Remove from heat and serve immediately.
- Any flavor of hummus can be used in this recipe. If using plain hummus, add ½ teaspoon of your favorite seasoning blend, like Italian seasoning or Cajun seasoning for extra flavor.
- Leftovers will keep for 3-4 days in a sealed container in the refrigerator. Add a splash of water when reheating to thin sauce.
- If you forget to reserve pasta water: add ¼ teaspoon of cornstarch to 1 cup of water and whisk until incorporated. Use in place of 'reserved pasta water' as written in recipe.