Roasted red pepper hummus pasta is an easy, one pot dish that's ready 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!
Today I'm using my homemade spicy roasted red pepper hummus, but any hummus flavor you have on hand will work.
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
- Pasta - Any medium sized pasta works in this recipe. I used penne pasta, but bow tie or rotini also make great choices. Some readers have used chickpea or lentil pasta to add extra protein with success.
- Spinach - Fresh baby spinach works best. If you'd like to use heartier greens like kale, they may need an extra minute or two to cook down.
- Hummus - Any flavor of hummus works in this recipe. I used my spicy roasted red pepper hummus today. If you're using plain hummus, I suggest adding additional seasoning to your dish before serving. Try adding ½ teaspoon of Italian seasoning or cajun seasoning.
- Lemon - Adds a bright note to the dish.
- Tomatoes - I used a ½ pint of cherry tomatoes, but any diced tomatoes you have on hand will work.
- Oil - Olive oil can be substituted with your favorite cooking oil.
- Seasoning - Fresh minced garlic, fresh basil, salt, and pepper add flavor to the dish. If you're using plain hummus, I recommend adding additional seasoning to taste.
Tips and tricks
Reserve pasta water - Before draining your pasta, reserve some of the pasta water to the side. Go ahead and grab about a cup of pasta water in case you need some extra. This reserved pasta water emulsifies with the hummus to create a creamy sauce.
Add your delicate veggies last - Delicate veggies like baby spinach and fresh basil should be added last. They only need about 1 minute to cook down in the pan.
Frequently asked questions
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 seasoning 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. Veggies can also be steamed separately and mixed in at the end.
If you forget to reserve pasta water, add ¼ teaspoon of cornstarch to 1 cup of water, whisk until incorporated into a slurry, then mix into the pasta.
Recommended
📖 Recipe
Roasted Red Pepper Hummus Pasta
Ingredients
- 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
Instructions
- 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.
Equipment Recommendations
Notes
- 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.
It’s good! Very veeeeeery lemony so I added some protein to add some fat but good and simple especially when you need to use up hunmus, spinach, and cherry tomatoes like me 😋
Easy, fast, tasted so good and a beautiful presentation.