There’s something magical about turning a pantry staple into a show-stopping dish, and this baked hummus pasta does just that. What started as a simple weeknight experiment has now become my go-to recipe for comforting, wholesome meals that don’t compromise on flavor.
Creamy hummus melds beautifully with roasted vegetables and al dente pasta, creating a dish that’s as nourishing as it is indulgent. It’s vegan, nut-free, and packed with plant-based protein—perfect for anyone looking for a satisfying meal without heavy dairy or allergens.
The secret? Baking. This step transforms the hummus into a velvety sauce that clings to every noodle, with golden-brown edges that deliver a touch of caramelized richness. Paired with a squeeze of lemon and a sprinkle of fresh herbs, each bite is bright, creamy, and utterly crave-worthy.
Hummus-based recipes like this one are gaining traction for their versatility and health benefits—did you know a single cup of hummus provides around 12 grams of protein? That’s a comforting stat for anyone seeking plant-powered energy.
This dish is a dream for busy days, meal preps, or dinner parties.
Flavor Bomb Alert!
- I love that this recipe is as simple as it is satisfying. With just a few pantry staples and minimal prep, it’s perfect for those busy weeknights when you need a wholesome meal without the hassle.
- The baking process adds so much depth to the flavors. The hummus transforms into a velvety, rich sauce, while the roasted veggies develop a slightly caramelized, sweet note that’s hard to resist.
- It’s endlessly adaptable. I’ve swapped in seasonal veggies, tried it with gluten-free pasta, and even added a pinch of smoked paprika for an extra kick—it always turns out amazing!
- This dish is a crowd-pleaser. Whether I’m cooking for family or friends, everyone is amazed at how creamy and flavorful it is, despite being completely vegan and nut-free.
- It feels indulgent but is actually so nourishing. Packed with plant-based protein and free of heavy dairy, it’s comfort food that leaves you feeling good.
Baked Hummus Pasta Recipe
Equipment
- Baking dish
- Spoon or spatula
- Cutting board
- Knife
- Saucepan
- Whisk
Ingredients
- 1 tbsp miso paste
- 2 handfuls of baby spinach optional
- 6 oz of dry pasta
- Italian seasoning and black pepper to taste
- 4 cloves of garlic
- 1 cup broccoli florets
- ¼ cup nutritional yeast
- 1½ cup hummus
- ⅛ cup vegetable broth
- ¼ cup sun-dried tomatoes, cut into strips
- 1 cup cherry tomatoes
- 1 cup reserved pasta water
Instructions
- Preheat the oven to 190°C/375°F.
- In a baking dish, whisk together nutritional yeast, vegetable broth, and miso paste.
- Add hummus and whisk again.
- Stir in garlic, broccoli, sun-dried tomatoes, and cherry tomatoes.
- Bake for 10 minutes.
- Meanwhile, cook pasta in boiling water (2-3 minutes less than the package instructions, keeping it slightly undercooked).
- After baking, stir in fresh lemon juice, cooked pasta with 1 cup of pasta water, and spinach (optional).
- Bake for an additional 30 minutes, stirring every 10-15 minutes.
- Once done, season with Italian seasoning and black pepper and serve hot.
Notes
- Ensure pasta is slightly undercooked before adding it to the sauce for better texture.
- For extra creaminess, add more hummus or a bit of olive oil to the sauce.
| Nutrition | Value |
| Calories | 307kcal |
| Carbohydrates | 49g |
| Fibre | 6g |
| Fat | 7g |
| Protein | 12g |
Tips That Will Ease Your Job!
- Pre-Cook Pasta Ahead of Time: To save time, cook your pasta a day before and store it in the fridge. Just add it to the sauce when you’re ready to bake.
- Batch Cooking Hummus: Make a larger batch of hummus and store it in the fridge. It’s great for adding to pasta, sandwiches, or as a dip throughout the week.
- Use Frozen Broccoli: If you’re in a rush, frozen broccoli works just as well as fresh! Simply add it directly to the baking dish without needing to thaw.
- Skip the Garlic Peeling: If you’re short on time, consider using pre-minced garlic. It’ll save you the step of peeling and chopping.
- Customize the Veggies: Feel free to swap in other vegetables like zucchini or bell peppers based on what you have at home.
- Double the Recipe: This dish stores well in the fridge for up to 3 days, so doubling the recipe can give you leftovers for a quick meal later.
