Hummus Pasta

There’s something magical about taking a simple pantry staple like hummus and turning it into a creamy, crave-worthy pasta sauce. This dish is what I reach for when I want something that tastes like comfort but still feels fresh and nourishing. The hummus melts down with a splash of lemon juice to coat every noodle in a silky, garlicky sauce—no cream or butter needed. Toss in sautéed spinach, juicy cherry tomatoes, and tangy sun-dried tomatoes, then finish with a sprinkle of vegan feta for that perfect salty bite. It’s quick enough for a busy weeknight but fancy enough to impress your family (or yourself).

Pasta of your choice (lentil is my preferred)

Vegetable broth or water

Tomatoes

Spinach

Garlic powder

Onion powder

Parsley

Oregano

Sun-dried tomatoes

Hummus

Lemon juice (optional)

Vegan feta (optional)

Boil pasta in vegetable broth. Follow instructions on package. Save some leftover boiled broth from the pasta. Drain the pasta once finished. Next in a separate skillet, sauté tomatoes in the leftover boiled broth. Add spinach, spices and herbs, sun-dried, tomatoes, in salt and pepper. Once spinach is wilted, add drained pasta. Then add hummus and stir all together until thin. Add boiled broth to make thinner if need. Once you place it in your bowl or plate garnish with lemon juice and vegan feta. And enjoy.

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