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    Home » Recipes » Hummus Pasta with Lemon and Basil

    Hummus Pasta with Lemon and Basil

    Nov 9, 2021 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 4 Comments

    31 shares
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    Hummus Pasta Pin

    If you've been vegan for any amount of time, it's likely that your culinary journey has taken you to some strange places where various beige foods collide in the name of convenience and/or laziness. Hummus pasta is one such example of a glorious gastronomical collision.

    Don't mention it to any proud Italians, but hummus offers up a great way to create a creamy and flavour-packed sauce. This easy vegan recipe combines a few simple ingredients for a dish that's high-protein, dairy-free, gluten-free, and ready in just 15 minutes.

    Hummus Pasta in Bowl with Fresh Basil

    Simply fry off the veg then add the hummus and enough pasta cooking water to create a sauce that'll coat the pasta of your choice. With the addition of fragrant lemon and basil (optional), you'll have yourself a winning meal that's perfect as a cheap and cheerful weeknight option.

    For more speedy vegan pasta recipes, check out this vegan one-pot pasta, easy cheesy pasta sauce, sun-dried tomato pasta, and 15-minute tomato tahini pasta.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Creamy Hummus Pasta in Blue Bowl Overhead Shot

    Jump to:

    • Hummus 🍋
    • Pasta sauce 🍝
    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is hummus?

    Hummus – sometimes spelled houmous – is a chickpea-based dip that usually includes tahini, lemon juice, and garlic. Traditionally found across the Middle East and Mediterranean, you'll now find it in most corners of the globe.

    It's easy to make your own chickpea hummus at home, and in fact you can make similar dips with other legumes. This lemony butter bean dip and spicy kidney bean dip are good examples.

    Can you make pasta sauce with hummus?

    You certainly can. Whether shop-bought or homemade, hummus is a great way to make a creamy sauce while packing in some additional plant-based nutrients from those healthy chickpeas.

    You could always just mix cold hummus through cooked pasta (with some of the cooking water retained) for an ultra-lazy meal, but this recipe adds a few extra flavours and textures that help bring it to life.

    It also includes pasta cooking water to help thin it out and create a creamier consistency, much like in this recipe for creamy tempeh pasta with cashew cream.

    Fresh Hummus in Bowl

    Is hummus sauce healthy?

    As you might expect, combining pasta and hummus is a great way to load up on energy in the form of carbohydrates. But this combo also delivers on fibre, vitamins, and plant-based protein.

    In one serving of this recipe you'll find:

    • Calories: 699 kcal
    • Protein: 30 grams (60% of RDA)
    • Fibre: 16 grams (67% of RDA)
    • Vitamin C: 38 mg (46% of RDA)

    Amounts based on a third-party nutrition calculator. May vary depending on the pasta variety and any ingredients omitted from this recipe.

    What you'll need

    To make this simple pasta dish, you'll need:

    • Dried pasta of your choice (gluten-free if necessary)
    • Hummus to create the creamy sauce
    • Nutritional yeast to add some cheesy notes
    • Lemon and basil for those delicious fragrant flavours
    List of Ingredients to Make Hummus Pasta

    How to make hummus pasta

    Once the ingredients are prepped, start cooking your pasta in salted boiling water (according to package instructions). This should take around 10-12 minutes, giving you time to cook the sauce alongside the pasta.

    Heat the oil in a large pan on medium heat and add the sliced red onion, salt, and pepper. Fry gently for around 2-3 minutes to soften, stirring regularly. Once the onion begins to soften, add the chopped garlic and cook for another 2 minutes (1).

    Process Shots Showing Veg Frying in Pan and Creamy Hummus Sauce

    Next, add the chopped tomatoes and cook for a few minutes to start breaking them down (2).

    Once the tomatoes have started to soften, add the hummus, nutritional yeast, lemon zest, and a few large spoonfuls of the starchy pasta cooking water (3).

    Mix well and cook for another 2 minutes, adding plenty of pasta water as required to maintain a creamy sauce consistency.

    Close-Up Shot of Hummus Sauce in Pan with Lemon and Basil

    Roughly chop most of the basil and add this to the pan along with the lemon juice. Stir well and adjust the seasoning, adding more salt, pepper, and nutritional yeast to taste.

    Once the pasta is cooked, drain this and mix into the pan with the sauce. Stir well to coat the pasta and then serve.

    Serving suggestions

    Finish off this simple pasta dish with freshly chopped basil and toppings such as nuts, seeds, or homemade cashew parmesan. You could also mix in other ingredients like fried mushrooms or your favourite plant-based meat substitute.

    Gluten-Free Pasta with Hummus Sauce in Bowl

    Recipe FAQ

    Is this recipe gluten-free?

    This recipe will be 100% gluten-free provided you use a GF pasta variety.

    How long can I store it in the fridge?

    You can store leftovers in the fridge for up to four days, but I'd recommend reducing this time accordingly if the hummus had already been in the fridge for a while before cooking this dish.

    Can I freeze hummus pasta?

    I don't usually freeze leftover pasta, but it's certainly possible and should store well for up to six months.

    Variations and tips for hummus pasta

    Creamy Hummus Pasta Mixed Together in Pan
    • Lazy option: For an ultra-simple take on this concept, you could just mix cold hummus through cooked pasta (with some of the cooking water retained). But it will benefit from at least a few extra flavours such as lemon and basil.
    • Other additions: Add other veg or mushrooms to the pan along with the onion, or spinach or frozen peas to the pasta pot for the last few minutes of its cooking time.
    • Lighter option: For a lower-calorie meal, try swapping out the pasta for spiralised courgette (zucchini noodles).

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • 15-Minute Tomato Tahini Pasta
    • Vegan Cheesy Pasta Sauce
    • 5-Minute Peanut Noodles
    • Spaghetti Arrabbiata
    • Creamy Tempeh Pasta with Tarragon
    • Tempeh Bolognese
    • Vegan Pasta Puttanesca
    • Ultimate Vegan Lasagne

    You can also check out my full list of vegan pasta recipes.

    Full recipe

    Creamy Hummus Pasta in Blue Bowl Overhead Shot

    Hummus Pasta with Lemon and Basil

    The Pesky Vegan
    Featuring a few simple ingredients to create a creamy and flavour-packed sauce, this 15-minute hummus pasta is an easy vegan recipe that's high-protein, dairy-free, and gluten-free.
    4.50 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course, Pasta
    Cuisine Gluten-free, Vegan
    Servings 2
    Calories 699 kcal

    Ingredients
     

    • 7 oz (200 g) dried pasta of your choice (gluten-free if necessary)
    • 1 tablespoon olive oil
    • 1 red onion, finely sliced (optional)
    • 2 cloves garlic, finely chopped (optional)
    • 2-3 medium fresh tomatoes, chopped (optional)
    • ¾ cup (200 g) hummus (either homemade or shop-bought)
    • 2 tablespoons nutritional yeast (plus more to taste)
    • Pasta cooking water (as much as is needed)
    • Zest and juice of half a lemon
    • Small handful fresh basil, roughly chopped
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Once the ingredients are prepped, start cooking your pasta in salted boiling water (according to package instructions). This should take around 10-12 minutes, giving you time to cook the sauce alongside the pasta.
    • Note: If you prefer, you could skip the step of frying the onion, garlic, and tomato and just go straight to step 5 with the hummus and other ingredients.
      Heat the oil in a large pan on medium heat and add the sliced red onion, salt, and pepper. Fry gently for around 2-3 minutes to soften, stirring regularly.
    • Once the onion begins to soften, add the chopped garlic and cook for another 2 minutes.
    • Next, add the chopped tomatoes and cook for a few minutes to start breaking them down.
    • Once the tomatoes have started to soften, add the hummus, nutritional yeast, lemon zest, and a few large spoonfuls of the starchy pasta cooking water. Mix well and cook for another 2 minutes, adding plenty of pasta water as required to maintain a creamy sauce consistency.
    • Roughly chop most of the basil and add this to the pan along with the lemon juice. Stir well and adjust the seasoning, adding more salt, pepper, and nutritional yeast to taste.
    • Once the pasta is cooked, drain this and mix into the pan with the sauce. Stir well to coat the pasta and then serve with the remaining fresh basil and other toppings such as homemade cashew parmesan.
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Lazy option: For an ultra-simple take on this concept, you could just mix cold hummus through cooked pasta (with some of the cooking water retained). But if possible, I'd encourage you to at least include a few flavours such as lemon and basil to help bring it to life.
    Other additions: Try adding other veg or mushrooms to the pan along with the onion, or spinach or frozen peas to the pasta pot for the last few minutes of its cooking time (you can then drain all of this together).
    Lighter option: For a lower-calorie meal, try swapping out the pasta for spiralised courgette (zucchini noodles).
    Gluten-free: Provided you use a GF pasta variety, this recipe will be 100% gluten-free. 
    Storage: You can store this pasta in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • 15-Minute Tomato Tahini Pasta
    • Vegan Cheesy Pasta Sauce
    • 5-Minute Peanut Noodles
    • Creamy Tempeh and Tarragon Pasta
    • Tempeh Bolognese
    • 12-Minute Tomato and Basil Pasta
    • Chickpea Peanut Stir-Fry
    • Ultimate Vegan Lasagne
     
    * The nutrition info below is for one serving, based on a total of two servings.

    Nutrition

    Calories: 699kcalCarbohydrates: 107gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 847mgPotassium: 1171mgFiber: 16gSugar: 9gVitamin A: 1455IUVitamin C: 38mgCalcium: 107mgIron: 5mg
    Nutrition Facts
    Hummus Pasta with Lemon and Basil
    Amount Per Serving
    Calories 699 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 9g
    Sodium 847mg37%
    Potassium 1171mg33%
    Carbohydrates 107g36%
    Fiber 16g67%
    Sugar 9g10%
    Protein 30g60%
    Vitamin A 1455IU29%
    Vitamin C 38mg46%
    Calcium 107mg11%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword 15-minute meal, easy vegan pasta, quick vegan dinner
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Angela Allen

      August 03, 2023 at 4:29 am

      4 stars
      This is pretty good and I like the idea of using hummus as the base of the sauce. We used chickpea pasta shells. It came together quickly and I appreciated the tip to use pasta water to get the sauce to the right consistency. I will make this again.

      Reply
      • The Pesky Vegan

        August 10, 2023 at 7:43 am

        Glad to hear you enjoyed this one, cheers!

        Reply
    2. Claire

      December 20, 2021 at 7:39 pm

      5 stars
      Such lovely flavours, thanks for the recipe 🙂

      Reply
      • The Pesky Vegan

        December 20, 2021 at 7:44 pm

        Agreed - great to hear you enjoyed it!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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