This healthy vegan pasta is super easy to make and perfect for busy weeknights. No cream or dairy is needed to make a super creamy sauce—it’s made from hummus! The homemade hummus is simple yet so flavorful and will please both hummus lovers and haters.
It's no secret that I am a huge fan of hummus, and love eating it in many different ways. There's the toast, sandwiches, wraps, and of course as a dip, but my latest and greatest discovery was hummus as a pasta sauce.
Similarly to this Healthy Vegan Chickpea Alfredo, the chickpeas in hummus make the sauce super creamy with no dairy! And of course, it tastes like hummus so what's not to love?
This dish is perfect for busy weeknight dinners, or if you just don't feel like cooking. I'm a pretty slow cook myself, but threw this all together in less than 30 minutes!
But of course then I had to do a whole photo shoot which took a lot longer...😂but if you're not a food blogger you'll whip this up in no time!
Pro tip: top this dish with everything bagel seasoning--it's seriously incredible!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story (or dm me!) and tag me @nutritiousdelights on Instagram--I'd love to see it!💗
More recipes you might love:
Healthy Vegan Chickpea Alfredo with Spinach and Mushrooms
Greek Chickpea Pasta Salad with Lemon Tahini Dressing
Creamy Vegan Hummus Pasta
Ingredients
- 1 15 oz can chickpeas peeled, drained and rinsed
- ⅓ cup lemon juice about 1 medium lemon
- ⅓ cup tahini
- 2 cups cherry tomatoes sliced
- 5 cups spinach
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cloves cooked garlic
- 6 tablespoons olive oil divided
- 1 small onion diced
- 8-10 tablespoons oat milk or pasta water
- 1 lb whole grain spaghetti cooked
Instructions
- In a food processor, blend the chickpeas, tahini, garlic, lemon juice, salt and pepper. Slowly pour in 5 tablespoons olive oil and blend until smooth.
- In a large pan, heat the remaining tablespoon of oil to 75% heat. Cook the onion for about 3 minutes until translucent and slightly caramelized, then add the spinach and cook until wilted. Add the cooked pasta, tomatoes, and hummus. Thin it out with oat milk or pasta water (the amount depends on desired consistency). Top with fresh parsley and enjoy!
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