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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.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Pasta
Cuisine Gluten-free, Vegan
Servings 2
Calories 699 kcal

Ingredients
 

  • 7-9 oz (200-250 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

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.

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.
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* 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