Creamy Lemon Hummus Pasta With Artichokes & Sun-Dried Tomatoes
This Creamy Lemon Hummus Pasta is an easy vegan pasta tossed in a bright, lemony hummus sauce. Made with artichokes and sun-dried tomatoes, it’s a flavorful, satisfying dinner that’s perfect for busy weeknights. Use my Homemade Garlic Hummus for an oil-free option, or your favorite store-bought hummus for an even quicker meal.*Note that From Start to Finish is an estimate and includes time to make your own homemade hummus. If using a store bought hummus, this will save you 10-15 minutes.
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
*Dehydrated sun-dried tomatoes: to keep this recipe oil-free, use the dry, dehydrated kind that are not packed in oil. If using oil-packed sun-dried tomatoes, you can skip the soaking step in Step 1 and simply drain off the excess oil.
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