This is the easiest, in-a-rush dinner recipe! And one that’ll make you feel good, too – much better than my old standby of buttered noodles or even plain marinara.
Hummus is the ideal vegan pasta sauce add-in. I love it with butternut squash mac and cheese, and it’s even good mixed with tomato sauce to make it slightly creamy. If it seems a little weird, just try it. You’ll be pleasantly surprised.
With just five ingredients and lots of flexible add-ins, it’s a perfect empty-fridge dinner. It’s my go-to lazy meal and I feel a lot better eating this than plain olive oil pasta. With frozen peas and hardy greens as pictured, the added vegetables don’t add any cooking time.
- Spelt Pasta: sub gluten-free or any pasta you like here.
- Hummus: depending on how thick it is, the amount of water needed will vary.
- Pasta Water: this is important! You have to reserve some of the cooking water from the pasta – this is what makes the sauce creamy.
- Salt and Pepper: to taste. I never add salt, and if your hummus and cooking water are seasoned properly, you shouldn’t need any extra.
- Vegetables: pictured are frozen peas and rucola, and these are included in the instructions. Sub any vegetables you like.
Notes and Substitutions
Pasta water adds starch to the sauce, which makes it smoother and helps it coat the pasta more effectively. It also adds some additional seasoning. If you ever need to thin a pasta sauce, use the water from cooking the pasta.
Homemade hummus is best, but use store bought if you prefer. Add any herbs you like.
I usually use frozen peas if they’re on hand, and whatever fresh greens are available in the garden. If you batch cook, roasted vegetables are a nice addition, as are additional fresh or frozen options like broccoli. Simply add any larger vegetables to the pot with the pasta a little earlier to ensure that they’re cooked.
Use gluten-free pasta for a GF option. I like red lentil pasta.
More Weeknight Dinner Ideas
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- 250 grams dried pasta
- 50-100 ml pasta water, reserved
- 150 grams frozen peas
- 200 grams hummus
- 50 grams fresh greens (kale, chard, spinach, etc.)
- Sea salt to taste optional
- Black pepper to taste optional
- Cook the pasta according to package instructions, in well-seasoned boiling water.250 grams dried pasta
- Two minutes before the pasta is finished cooking, add the frozen peas.150 grams frozen peas
- Before draining the pasta, reserve 100 ml (~½ cup) of the cooking water and set aside. Drain the pasta and peas and add back to the pot.50-100 ml pasta water, reserved
- Stir in the hummus and half the cooking water. Add more pasta water as needed to thin the sauce to your desired consistency.200 grams hummus, 50-100 ml pasta water, reserved
- Add the greens and stir to wilt. Season with salt and black pepper if needed and serve immediately.50 grams fresh greens (kale, chard, spinach, etc.), Sea salt to taste, Black pepper to taste
- Leftovers are not bad the following day, but the sauce will thicken slightly as it sits. The pasta can be eaten cold.
This recipe was originally shared in March 2018. It has been updated with slight changes to the recipe as of June 2021.