Creamy Vegan Hummus Pasta
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.
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!