Vegan Hummus Pasta in 20 Minutes
This quick, easy vegan hummus pasta recipe is packed with fibre and loaded with plant-based protein to keep you satisfied. Add roasted broccoli if you wish!
So many of you asked for really quick and easy plant-based dinners; this month, I have a couple of staples coming your way. This easy vegan pasta recipe is so simple, that the most time consuming step is boiling the water. In fact, this recipe is so simple that I felt like I had to roast something to justify my sharing it with you! If you want to make this a one pot deal, I recommend tossing a few big handfuls of baby spinach with the hot pasta and hummus for little extra hit of green.
You can make this dish with any of your favourite pastas…but it’s no secret that I am obsessed with chickpea pasta. The dietitian in me rarely allows myself to serve pasta without some sort of bean or tofu because I know that I’ve got to get my plant-based protein in to stay full and satisfied. Well, with chickpea pasta, and the hummus vegan pasta sauce, no additional step is required because it’s got all the chickpea protein that you need at a meal. That’s really keeping it simple!
Chickpeas are also loaded with other nutrients, such as iron, folate, and phosphorus. You also get about 40% of your daily fibre in 1 cup of chickpeas. All the more reason to love this recipe!
Bean and other gluten free pastas may come in smaller 227g (8 oz) packages, so use a package and a half if you want to feed four or just use 3/4 cup of hummus to dress the smaller package to serve 2-3 people.
Try these other great vegan pasta recipes
Easy Hummus Pasta with Roasted Broccoli
- 12 oz package of your favourite pasta
- 1 cup of your favourite hummus (I use Fontaine Sante Garlic Hummus)
- 1/2 cup fresh basil, sliced into thin ribbons
- 1 tbsp naturally refined avocado or extra virgin olive oil
- zest of 1/2 lemon
- 1 tbsp lemon juice
- 1 1/2 lb broccoli, chopped into small florets
- 2 tbsp naturally refined avocado oil
- salt and freshly cracked pepper
- 1/2 cup Castelvetrano olives
- Preheat the oven to 425 degrees and set a large pot of water,covered, on the stove on high heat.
- Prepare a rimmed baking sheet with parchment paper.
- In a medium bowl, toss the broccoli with oil, salt and pepper and transfer the broccoli to the baking sheet. Roast for 15-20 minutes, until the broccoli starts to turn golden brown. Set aside.
- Meanwhile, boil the pasta according to package directions and reserve 1 cup of the pasta cooking water before draining.
- To prepare the pasta, drain and quickly rinse the pasta in a colander and return to the pot (off the heat).
- Add 1 tbsp of oil, the lemon zest, juice and hummus. Now, add just 1/4 cup of the pasta cooking liquid and begin to toss pasta. Continue adding cooking liquid to obtain a creamy sauce that coats the pasta.
- How much cooking liquid you add will depend entirely on the texture of the hummus you use. The Fontaine Sante brand is quite loose and doesn't require as much water as a thicker product would. I use about 1/2 cup of the liquid.
- Finally, toss the pasta with olives and basil and a bit of salt and pepper and serve immediately, topped with broccoli.
- Worth noting: This pasta dries out quickly so I don't recommend letting it sit long. If you do, a little bit of extra cooking liquid will help make it glossy again. However, the pasta does reheat beautifully in the pan and returns to its saucy origins with just a splash of oil and water.