Why you’ll love our creamy hummus pasta!
This hummus pasta is one of those simple recipes Louise and I keep coming back to. It’s creamy, comforting, and surprisingly satisfying, yet made with wholesome everyday ingredients. 🍝
The hummus turns into a silky pasta sauce when mixed with starchy pasta water, while plenty of sautéed mushrooms add a savory, almost meaty bite. It’s a simple way to bring more legumes and vegetables to your dinner without making the meal feel overly “healthy.” 🌱
And really, chickpeas and pasta are a natural match. Italians have been pairing them for generations in pasta e ceci, and here hummus gives that familiar combination a different spin, with tahini adding extra creaminess and richness.
Best of all, it’s incredibly practical. Use leftover homemade hummus or grab a tub from the grocery store, and dinner comes together with very little effort.
P.S. If you love turning chickpeas into comforting meals, try our Greek chickpea soup, chickpea noodle soup, or hearty chickpea shakshuka next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
Pasta, mushrooms, hummus, garlic, parsley, olive oil, Parmesan, and seasonings
Pasta: Rigatoni, penne, fusilli, or any short pasta works well because it catches the hummus pasta sauce. Substitute whole wheat or legume pasta for extra fiber or protein.
Mushrooms: Cremini, white button, or baby bella mushrooms work well, fresh or frozen, and add a deep savory flavor. Substitute sautéed spinach, caramelized onions, zucchini, or confit tomatoes.
Hummus: Homemade or store-bought both work beautifully. Classic hummus gives the most versatile flavor, but roasted garlic or red pepper hummus can be fun variations.
Extra virgin olive oil: Helps the mushrooms brown and adds richness. Substitute regular olive oil.
Garlic: Grated garlic adds plenty of flavor. If you’re garlic intolerant, simply leave it out or add extra fresh herbs.
Salt and black pepper: Essential for bringing the sauce and mushrooms together. Adjust to taste.
Parsley: Adds freshness to this easy pasta dinner. Substitute basil, chives, dill, or a little fresh thyme.
Parmesan: Optional for extra savory flavor. Use freshly grated Parmesan or Pecorino Romano, or simply leave it out for a dairy-free version.
Creamy hummus pasta with browned mushrooms, parsley, Parmesan, and black pepper.
How to Make Hummus Pasta
1. Cook the mushrooms
Clean and slice the mushrooms into about ⅙-inch (4 mm) slices.
Warm the olive oil in a large skillet, then add the mushrooms. Season with salt and black pepper.
Cook on medium-high heat for 12 to 15 minutes. The mushrooms will first release quite a bit of water.
Keep cooking the mushrooms until the water has evaporated and they are nicely browned.
Add the grated garlic and chopped parsley, then stir and cook for 1 more minute, until fragrant.
Step 1 Sliced mushrooms browning in olive oil with garlic and fresh parsley.
2. Boil the pasta
While the mushrooms finish cooking, bring a large pot of salted water to a boil and add the pasta.
Cook until al dente, then reserve about 2 cups of pasta water before draining.
Step 2 Short pasta boiling in salted water until al dente.
3. Make the sauce
Lower the heat under the mushrooms and add the hummus and about 1 cup of reserved pasta water.
Stir for about 1 minute, just until the hummus is warm and loosens into a smooth, creamy sauce. There’s no need to cook the hummus; you’re simply warming it and thinning it with the pasta water.
If needed, add a little more pasta water until the sauce reaches your desired consistency.
Taste and adjust with salt and black pepper.
Step 3 Hummus and pasta water stirred with mushrooms into a creamy sauce.
4. Add the pasta
Turn off the heat and add the drained pasta to the skillet.
Toss well until every piece is coated in the sauce.
If the sauce feels too thick, add more pasta water, a splash at a time, until creamy and glossy.
Finish with chopped parsley, freshly cracked black pepper, and a drizzle of extra virgin olive oil. Add grated Parmesan if you like.
Step 4 Cooked pasta tossed with creamy hummus sauce and browned mushrooms.
Serving Suggestions
Add extra protein: Top with shredded rotisserie chicken, sliced grilled chicken, or sautéed shrimp. Shrimp is especially delicious with the chickpea, tahini, and garlic flavors in hummus.
Add a flavorful cheese: Crumbled feta or goat cheese adds a salty, tangy contrast to the creamy sauce. Grilled halloumi is excellent if you want something more substantial.
Serve with a fresh salad: Pair with arugula salad, cucumber tomato salad, or a simple green salad with lemon dressing.
Add a vegetable side: Roasted broccoli, asparagus, zucchini, or sautéed green beans make this an easy, well-rounded dinner.
Go Mediterranean-style: Serve with roasted vegetables and a simple Persian chopped salad, then finish the pasta with parsley, lemon, and extra virgin olive oil.
Serve it right away: Hummus pasta is at its best hot and freshly tossed, while the sauce is silky and creamy. It thickens considerably as it sits.
Tips
Expect the sauce to thicken: Hummus pasta gets thicker as it sits, so keep some pasta water nearby and loosen the sauce just before serving if necessary.
Brown the mushrooms well: Mushrooms release a lot of water at first. Keep cooking until that moisture evaporates and they develop golden-brown edges for a deeper, more savory flavor.
Add garlic at the end: Stir in the grated garlic once the mushrooms are browned and cook for just 1 minute. This keeps it fragrant and prevents it from burning.
Cook the pasta al dente: Slightly firm pasta holds up better when tossed with the warm sauce and pasta water.
Always save the pasta water: The starchy water is what transforms thick hummus into a smooth, creamy sauce. Reserve more than you think you’ll need before draining.
Add pasta water gradually: Start with about 1 cup, then add more in small splashes. It’s much easier to thin the sauce than to thicken it again.
Use hummus you enjoy: Since hummus is the base of the sauce, its flavor makes a difference. Both good-quality store-bought and homemade hummus work beautifully.
Don’t cook the hummus for long: It only needs about a minute over low heat to warm through and become creamy. There’s no need to simmer it.
Taste before adding more salt: Hummus and pasta water can already be quite salty, especially when using store-bought hummus. Taste the finished sauce first.
Make the vegetables your own: Mushrooms are our favorite, but sautéed spinach, caramelized onions, zucchini, broccoli, or juicy tomatoes can all work with the creamy hummus base.
Finish with something fresh: Parsley, basil, cracked black pepper, a drizzle of extra virgin olive oil, or a squeeze of lemon can brighten the creamy sauce.
Frequently Asked Questions
Can I use store-bought hummus?
Absolutely. Store-bought hummus makes this a particularly quick pasta recipe. Choose a classic hummus you enjoy, as its flavor will come through in the finished sauce.
Can I use homemade hummus?
Can I make hummus pasta without mushrooms?
Can I make this with any type of pasta?
Is hummus pasta vegan?
Why is my hummus pasta so thick?
How to store hummus pasta?
More Easy Pasta Dinners
Lemon Pasta
Pasta and Peas
Spaghetti Aglio e Olio
Cherry Tomato Pasta
Pasta Primavera
Broccoli Pasta
Lentil Pasta
Lentil Bolognese
If you try this Hummus Pasta Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
