Go Back
+ servings
1-pot 10-minute Creamy Hummus Pasta

1-pot 10-minute Creamy Hummus Pasta

1-pot 10-minute Creamy Hummus Pasta with veggies - perfect for a quick dinner or to pack for work for lunch!
Cook Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 487 kcal


  • 1/2 head of Broccoli cut into florets
  • 1 pepper sliced or chopped
  • 1/2 cup spinach chopped
  • 1 cup/240g garlicky hummus or roasted red pepper hummus, I went for that on this occasion, but I have tried both and many other variations, all work well
  • 8 ounces/100g of dry pasta of choice I used wholegrain
  • squeeze lime juice
  • 6 sundried tomatoes thinly sliced
  • salt and pepper to taste


  • In a pot of well-salted boiling water, boil your pasta according to package directions together with the broccoli florets.
  • Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
  • In a bowl, mix all ingredients, adding more hummus or more pasta water until it reaches the desired consistency.
  • Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
  • Serve straight away.


Store the cooled leftovers in the fridge and consume within 4 days.


Calories: 487kcal
Keyword creamy, dairyfree, hummus, lunch, pasta, vegan
Tried this recipe?Let us know how it was!