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Lemony Hummus Pasta (Vegan, Oil-free)

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5 from 6 reviews

Creamy, lemony, and oil-free! This vegan hummus pasta is a quick, easy meal perfect for busy weeknights and plant-based comfort food cravings.

Ingredients

Scale
  • 12 ounces of uncooked whole wheat spaghetti - I like linguine best. (Use white bean or chickpea pasta for gluten-free)
  • 3-4 cloves of garlic, finely chopped (if you use garlic powder, cut the amount in half)
  • 1 large shallot, finely chopped (sub small yellow or white onion)
  • 1 cup plain hummus (make sure it's oil-free)
  • 1 lemon, zested and juiced
  • Optional: red pepper, fresh herbs, sesame seeds, sun-dried tomatoes for topping

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions (al dente works best). Before draining, reserve 1 cup of the pasta water, then drain and set the pasta aside. 
  2. Sauté the aromatics: Heat a large nonstick skillet over medium heat. Add the chopped garlic and shallot, along with 2–3 tablespoons of water or vegetable broth to prevent sticking. Cook for 2–3 minutes, stirring often, until fragrant and slightly softened.
  3. Make the sauce: Add the hummus and ½ cup of the reserved pasta water to the skillet. Stir well until the hummus becomes a smooth, creamy sauce. Mix in the lemon juice and zest. Reduce heat to medium-low.
  4. Toss the pasta: Add the cooked pasta to the pan and toss it thoroughly to coat it with the sauce. Add more reserved pasta water as needed until you reach your desired consistency. Season with salt and black pepper to taste.
  5. Serve and garnish: Divide the pasta into bowls or plates. Top with fresh herbs like parsley or basil. If you’d like, sprinkle on some sesame seeds, red pepper flakes, or nutritional yeast. Serve immediately.

Equipment

Notes

Variations & add-ins

  • Use gluten-free pasta like chickpea or lentil varieties, if needed.
  • Add-ins: cherry tomatoes, sun-dried tomatoes, roasted veggies, or chickpeas.
  • Make it spicy with red pepper flakes or spicy hummus.
  • No fresh herbs? Dried herbs work in a pinch.
  • For extra zing, try garlic or lemon-flavored hummus.

Make ahead & storage

  • This is an easy meal to make ahead. It stores well in an airtight container and reheats beautifully with a splash of water or broth.

Nutrition

Find it online: https://shaneandsimple.com/lemony-hummus-pasta-vegan-oil-free/