Creamy Hummus Pasta With Sun-Dried Tomatoes

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Vegan Hummus Pasta—Healthy Budget Friendly Recipe With Vegetables
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When my vegan-curious friend told me she tried a recipe for vegan hummus pasta and loved it, I was instantly intrigued! I saw some recipes online that called for a tub of hummus—which is great—but I wanted to create a recipe that’s inspired by hummus but even more affordable and just as delicious. 

Instead of dumping in a tub of hummus (save that for dipping!) I pulled out my food processor to whip up my own hummus-like creamy pasta sauce. I left out the tahini since that sounded a bit odd to include in a pasta dish, and added in some classic Italian spices and mix-ins to bring a traditional pasta feel to this unique spin on a cheese-less sauce. 

The result? AMAZING! I’ve since made this many, many times and am always eager to make it again. The food processor makes it super quick to whip up and I love that it’s all cooked in one pot and even makes use of some of the pasta water. 

Take a peek at what you’ll need for this recipe and get to it! I hope you love it as much as I do. 

Equipment You’ll Need

Homemade Hummus Pasta With Sun dried Tomatoes and Broccoli
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Vegan Hummus Pasta With Sun-Dried Tomatoes

Author: Michelle Cehn
5 from 9 votes
This protein-packed hummus pasta with sun-dried tomatoes has a mac 'n' cheese vibe but the sauce is made from chickpeas! Mixed with veggies and sun-dried tomatoes, this is the perfect healthy vegan family dinner. 
hummus pasta plated with broccoli, spinach, and sundried tomatoes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 1 pound pasta, I love using shell pasta—aka “conchiglie” pasta
  • 2 cups fresh broccoli, chopped into small pieces
  • 1 15-ounce can chickpeas, aka garbanzo beans drained but not rinsed
  • 3 cloves garlic, medium-sized
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¾ teaspoons salt
  • ¼ teaspoon pepper
  • ½ cup pasta water
  • 1 cup baby spinach, tightly packed
  • ¼ teaspoon red pepper flakes
  • ¼ cup sun-dried tomatoes, cut into thin slices, with their juices


  • In a large pot, bring water to a boil.
  • In a food processor (or high-powered blender), add the chickpeas, garlic, olive oil, nutritional yeast, salt, and pepper and set aside.
  • Once the pot of water is boiling, add the pasta and cook according to package directions—but two minutes before it’s done cooking, add in the broccoli. Before draining the pasta water, take one cup of pasta water and add it to the food processor (this starchy water helps create the perfect sauce). Then drain the pasta and broccoli (do not rinse), return it to the hot pot, and immediately mix in the spinach and allow it to wilt.
  • Return to your food processor and process on high until you have a smooth and creamy sauce. This may take a minute of blending—there should be no remaining chunks. Pour into pot of drained pasta.
  • Add in the red pepper flakes and sun-dried tomatoes and mix until well combined.
  • Serve immediately, sprinkle with salt and pepper to taste, and enjoy!


This dish is best enjoyed right after it’s made. The pasta will absorb the moisture and the sauce will get dry if left out. If you do have leftovers, store them in an airtight container in the fridge and add a splash of water before reheating. 


Calories: 567kcal | Carbohydrates: 94g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 475mg | Potassium: 763mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg
Course — dinner
Cuisine — Italian
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.
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This vegan hummus pasta recipe and article was written by Michelle Cehn. Hummus pasta photos by Zhoro Apostolov, copyright of World of Vegan. Please note that this article contains affiliate links that support our work at World of Vegan. Happy cooking!

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Recipe Rating

  1. Ran out of sun-dried tomatoes, any subs

    • How about adding a tablespoon or so of tomato paste? I think that would work.

  2. steven rickman says:

    Wow. such a yummy and healthy of combination of flavors! I’ll cook this for lunch for my girl.

  3. 5 stars
    This. Is. Brilliant. So good! Hummus and pasta, who would have thought?

  4. 5 stars
    I love this as my go to pasta dish. First and foremost I am vegan, but I also stick to whole foods and no added oil and this recipe adapts easily. Instead of the oil I use a tablespoon of Tahini. I have also made it without Tahini. I use sun-dried tomatoes that are not packaged in oil and just rehydrate them with a bit of the pasta water for a minute or two. I suppose I could even put them in with the pasta just before draining. For the pasta, I use whole wheat pasta shells.
    Thank you for your easy and delicious recipes. They are great to share with the not yet vegan friends.

    • We’re so glad you like it, Sue!! Love these tips about making it oil free, so helpful!!

  5. 5 stars
    Oooo this pasta looks sooo delicious! I am so craving it

  6. 5 stars
    This is such a great combination of flavors! Excited to try this deliciousness out!

  7. 5 stars
    Hummus and pasta go great together! It sounded like a strange combination at first, but I have to say that I wish I’d tried it sooner! Hummus makes such a creamy sauce and I loved it with crushed red pepper and sun dried tomatoes. Excellent for lunch or dinner!

  8. Beatriz Buono-Core says:

    5 stars
    Where has this recipe been all my life? Hummus goes well with anything but it is an amazing way to make your pasta sauce healthy and packed with plant protein 🙂

  9. 5 stars
    Hummus is such a great sauce for pasta and the addition of pepper is a lovely kick :-).

  10. 5 stars
    YUM! I love making this vegan hummus pasta!! It’s a staple in my house.

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