This insanely delicious Creamy Hummus Pasta gives you all the creaminess you crave in a pasta dish without any dairy whatsoever. An easy and exceptional pasta dish that will be the saviour of your busy weeknight. This dish is super adaptable; omit the chicken to make it vegan and play around with adding other veggies such as roasted broccoli, or caulifower.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4
Ingredients
1pounddry pastaany shape works
1tablespoonextra-virgin olive Oilplus more to drizzle
1/2large red onion, thinly sliced or yellow cooking onion
Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions but undercook it by 1-2 minutes of the recommended time. The pasta will continue to cook a little more in the skillet.
Right before draining the pasta, scoop out 2 cups of the pasta water. TIP: To avoid forgetting, place a measuring cup right in the colander where you will be draining the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
Add the hummus along with 1 cup pasta water. Using a spatula, mix vigorously to make a smooth sauce. Season with salt and pepper, taste and adjust, if needed.
Add the pasta to the skillet. Toss gently and cook until the pasta is heated and well coated with the sauce, for 1-2 minutes. Add the spinach and cherry tomatoes and toss again. If the sauce seems too thick, add a few more splashes of pasta water to thin it out a bit.
Sprinkle in the lemon juice and fresh herbs. Transfer to serving bowls and sprinkle with a few pinches of flaky salt, black pepper, and a drizzle of oilve oil, if desired.
Notes
Leftovers will keep in the refrigerator, in a tight-lid container, for up to 3 days. Enjoy at room temperature or re-heat gently adding a few splashes of water to thin out the sauce.