This incredibly creamy Lemon Hummus Pasta is a simple, satisfying dinner for busy weeknights! This flavorful vegan pasta is tossed in a rich, lemony hummus pasta sauce that's completely dairy-free. The vibrant flavors of artichokes and savory sun-dried tomatoes make it perfect for spring and summer. Use my homemade hummus recipe for an oil-free version, or grab your favorite store-bought hummus for an even quicker option.
Table of Contents
Why You'll Love This Recipe
- Ultra creamy, without any dairy: The hummus creates a rich, glossy sauce that’s completely plant-based and dairy-free.
- Packed with flavor: Lemon juice adds a pop of brightness, perfectly balancing the savory artichokes and sun-dried tomatoes.
- Quick & easy: This easy weeknight pasta is simple to make with minimal ingredients.
- Wholesome and satisfying: A filling vegan dinner that’s both nourishing and comforting. Even has an oil-free option!
Key Ingredients
- Hummus: the base of our dairy-free pasta sauce.
- Pasta: the foundation!
- Lemon juice & zest: for brightness and flavor
- Sun-dried tomatoes & artichoke hearts: adds depth and a savory punch.
- Garlic: builds flavor into our lemony pasta.
- Fresh basil: for a bit of freshness at the end.
How to Make Vegan Hummus Pasta
Soak the sun-dried tomatoes and cook the pasta. Meanwhile, sauté the onion and garlic.
Add the artichokes and cook for another 1–2 minutes. Remove from heat.
Stir together the hummus, lemon zest, and lemon juice. Add to the pan along with the pasta and a couple tablespoons of pasta water.
Add the sautéed veggies and sun-dried tomatoes. Season with salt and pepper, then mix in the basil. Serve and enjoy!
Recipe Tips
- Adjust the consistency by adding reserved pasta water a little at a time until the sauce is smooth and creamy. Add more for a thinner sauce, or less for a thicker texture.
- Adjust the seasonings at the end to taste. Add extra salt and pepper, a squeeze of lemon juice, or more fresh basil if you like!
- If reheating leftovers later, I recommend reheating on the stovetop with an extra splash of water to help loosen the sauce.
Serving Suggestions
- Serve with a sprinkle of vegan parmesan for those cheesy vibes.
- For a bit of heat, serve with red pepper flakes.
- Pair this Mediterranean vegan pasta with a light side salad for a balanced meal. A salad topped with my Creamy Sun-Dried Tomato Salad Dressing would be the perfect match!
Substitutions & Variations
- Use my Homemade Garlic Hummus for an oil-free version, or use a store bought hummus for a quicker option!
- For extra nutrients, stir in some fresh spinach or kale at the end until wilted.
- Feel free to swap the basil for parsley or another fresh herb for a different flavor profile.
Frequently Asked Questions
Absolutely! This recipe transforms hummus into a creamy, plant-based pasta sauce. Mixing the hummus with lemon juice, lemon zest, and a bit of pasta water gives it the perfect consistency and flavor.
Yes! The hummus in the sauce is made from chickpeas, which provide plant-based protein. For an extra boost, feel free to add additional chickpeas to the pasta.
Yes! Use my Homemade Hummus (or another oil-free hummus), choose oil-free sun-dried tomatoes, and use whole wheat pasta to keep this recipe Whole Food Plant-Based.
Other Vegan Pasta Recipes You'll Love
📖 Recipe
Creamy Lemon Hummus Pasta With Artichokes & Sun-Dried Tomatoes
Ingredients
- 1 medium yellow onion - diced
- 5 cloves garlic - minced
- 1 can artichoke hearts - drained and roughly chopped
- 10 oz uncooked whole wheat pasta - (or another pasta of choice)
- 8 oz Homemade Garlic Hummus - (roughly ⅔ of a batch, OR use any store bought hummus)
- ½ teaspoon lemon zest - (from about half a small lemon)
- 2 tablespoon lemon juice - (from about one small lemon)
- ½ cup dehydrated sun-dried tomatoes* - (or ¾ cup if already hydrated or oil-packed)
- ¼ teaspoon salt
- pinch pepper
- ¼ cup basil - sliced
- optional: vegan parmesan - (for sprinkling on top)
Instructions
- Prepare the sun-dried tomatoes: Add dehydrated sun-dried tomatoes to a small bowl and cover with very hot water. Let soak for 20 minutes, or until very soft. Once soft, drain off the water.If using sun-dried tomatoes that are already hydrated or packed in oil, skip this step. If using oil-packed tomatoes, simply drain off the oil before using.
- Cook pasta according to package directions. Reserve ½ cup of the pasta water, then drain. Work on steps 3 & 4 while you wait for your pasta to cook.
- Prepare your veggies: Heat a large nonstick pan over medium heat. Add a splash of water and the onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes. Stir in the artichokes, continue to cook for 1-2 minutes. Remove from the heat.
- Make the hummus sauce: In a small bowl, stir together the hummus, lemon zest, and lemon juice.
- Assemble: Return the pasta to the pan and add the hummus sauce. Add a couple Tablespoons of the reserved pasta water and toss to coat. Add more pasta water as needed to achieve a creamy consistency (typically about 4-6 tablespoon total).Add the sautéed veggies and sun-dried tomatoes, then toss again. Season with salt and pepper, then stir in the basil.
- Serve and top with optional vegan parmesan and additional basil, if desired.
Notes
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pasta-making ways.
Stay joyfully balanced!
Erin S says
I’ve been craving something healthier but still keeping that comfort food feeling. This was the perfect dinner and we had so much fun making it! I was surprised how well the hummus emulsified into a creamy sauce, the flavors were so yummy we will definitely be making this again
Delaney Marie says
Ahh this makes me so happy to hear! So glad it was the perfect combo of healthy and comforting 🙂 Hummus has a delicious magic to it when it comes to sauces!!
Matthew Campbell says
Loved this one! The sauce came together perfectly and ended up so creamy! So much healthier than it tasted 😂
Delaney Marie says
Yay, I’m so glad you loved it! That’s exactly what I love about it - nutritious but still creamy and delicious!