Creamy vegan hummus greens pasta with loads of vegetables – this is a great healthy weeknight meal, and can easily be made gluten free.
This post was originally shared in March 2018. It has been updated with new step by step photos and improvements to the text and recipe as of July 2020.
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. Though this is a hummus greens pasta, packed with all the green veg I have, it’s just as good with hummus and frozen peas if you’re in a real rush.
With a quick roast of the vegetables, and cooking the pasta while they’re in the oven, this comes together in about 20 minutes. And you have a whole grain, lots of green vegetables, and a pretty good amount of protein. Not bad.
Hummus is the 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 surprised!
- A head of broccoli
- Olive oil
- Sea salt and pepper
- Fresh greens (like spinach, rucola, kale)
- Dried pasta
- Pasta water (reserve it! Very important)
- Cooked chickpeas
- A lemon
Preheat the oven and prep a baking sheet. If you prefer, line it with parchment paper, but it’s not necessary.
Cut the broccoli into florets, and slice the zucchini. Add them to the tray with the oil, salt, and pepper, then roast for about 15 minutes. The edges should be nice and golden, and a little crispy.
While the vegetables are in the oven, cook the pasta in well salted water. Reserve some of the pasta water just before straining!
Mix the hummus, lemon, and pasta water in the bottom of the pasta pot, then add the pasta back into it and stir to mix. Add the roasted vegetables and greens, stir again, and serve.
Tips and Notes
Pasta water adds starch to the sauce (essentially hummus), 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.
Though I call for dried pasta, because I know most of you won’t be making it yourselves, you can use fresh, too. Just adjust the cooking time accordingly so it’s not sitting (i.e. clumping) while the vegetables are in the oven.
The easiest things to switch up here are the vegetables and the pasta. The original recipe and pictures used a gluten free pea-based pasta, but I’ve switched to my spelt pasta here. I recommend a legume based one for a GF version – red lentil is my favourite. Or go for kamut pasta instead.
Any green vegetables you have, or like, are great. Broccoli, zucchini, peas, snap peas, romanesco, green beans, all good! I have broccoli and zucchini in my garden this year, but the peas have done poorly, so I’m just using what’s on hand. It’s a flexible recipe and well suited to the times we’re in.
Homemade hummus is best, but use store bought if you prefer. Add any herbs you like, or not-green vegetables.
More Weeknight Dinner Ideas
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- 1 head broccoli, cut into small florets
- 2 small zucchini, cut into 3cm (1 in.) pieces
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 70 grams (3 cups) fresh greens (kale, chard, spinach, etc.)
- 200 grams (2 cups) dried pasta
- 60 ml (1/4 cup) pasta water, reserved
- 200 grams (1 cup) hummus
- Zest of a lemon
- Juice of a lemon
- Preheat the oven to 200C / 400F. Add the broccoli, zucchini, oil, salt, and pepper to a baking sheet. Toss to coat, then cook for 15-20 minutes, or until slightly browned.
- Cook the pasta according to the package instructions. Reserve 1/4 cup of the water before draining, then mix the cooked pasta with the reserved water and hummus. Stir in the roasted vegetables, greens, and chickpeas, then top with the lemon zest. Serve hot.
• If you want to add peas, cook them for two minutes along with the pasta.
Amount Per Serving: Calories: 292Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 527mgCarbohydrates: 23gFiber: 12gSugar: 4gProtein: 14g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.