Vegan Hummus Pasta With Sun-Dried Tomatoes

Creamy hummus pasta with sun-dried tomatoes recipe on a plate with fork, fresh basil, and a small bowl of crushed red pepper on the side.

5 from 10 votes

Vegan Hummus Pasta With Sun-Dried Tomatoes

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.

Prep Time20

Cook Time10

Total Time30

Course: dinner

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 567kcal

Author: Michelle Cehn

Ingredients

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

Instructions

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!

Notes

Storing Tips: 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 for 3-4 days and add a splash of water or dairy-free milk before reheating.

Freezing Instructions: You can freeze leftovers, but the texture may become grainy after thawing. To freeze, store it in a freezer-safe container for up to 2 months, then thaw in the fridge overnight and stir well when reheating to help smooth it out.

Nutrition