Go Back

Baked Hummus Pasta Recipe

This Baked Hummus Pasta is a creamy, vegan, and nut-free dish packed with flavor. With a perfect blend of hummus, sun-dried tomatoes, and broccoli, it bakes to perfection for a comforting and healthy meal. It’s the ideal weeknight dinner for pasta lovers.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 307 kcal

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
  • cup hummus
  • 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.