Hummus Pasta with Roasted Broccoli is a satisfying 30-minute meal. It's easy to transform hummus into a creamy vegan sauce seasoned with garlic and lemon by thinning it with some reserved pasta water. You can make it with leftover homemade hummus or use your favorite store-bought brand.
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For me, creamy vegan pasta dishes are the ultimate comfort food.
While I often turn to favorites like lemon cashew cream sauce, when I want something just as quick and easy but without the nuts, Hummus Pasta fits the bill.
And by roasting broccoli (or whatever vegetables you have on hand) while the noodles cook, it's easy to prepare a complete and delicious meal any night of the week.
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Why you'll love this recipe
- You can make the quick sauce with either store-bought or homemade hummus.
- It's lemony, garlicky, and perfect for hummus lovers.
- It's a complete meal that's ready to enjoy in 30 minutes..
Ingredients
Hummus: Choose a classic or plain hummus since we'll be adding lemon and garlic to flavor the pasta sauce. If I'm not in the mood to make my own sesame seed hummus or Mediterranean white bean dip, my favorite store-bought hummus is Little Sesame brand.
Lemon: You'll need both the zest and the juice from 1 to 2 lemons.
Pasta: While you can use any shape to make Hummus Pasta, I like to use spaghetti or linguine. My favorite is Jovial gluten-free spaghetti made from brown rice.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Start by preparing the roasted broccoli. Toss the florets with olive oil and salt and pepper, to taste.
- Spread out the florets on a baking sheet in a single layer.
- Roast until tender and lightly browned.
- Meanwhile, cook the pasta according to the package directions. When it's al dente, reserve a cup of the starchy cooking water which we will use when making the sauce.
- Drain the pasta and set aside.
- In the same pot you used to cook the pasta, saute the garlic in olive oil.
- Then stir in the hummus, lemon juice, salt and pepper, and half of the reserved pasta water to form a sauce consistency.
- Toss the cooked pasta in the sauce to coat the noodles, adding additional reserved pasta water, as needed.
- Serve the roasted broccoli on the Hummus Pasta and sprinkle the lemon zest over the top. Enjoy immediately.
Amy's tip
Don't forget to zest the lemon before squeezing out the juice!
Serving suggestions
Hummus Pasta with Roasted Broccoli is a complete meal on its own.
But if I have time, I like to serve it with a salad like Mediterranean white bean salad or a simple green salad with lemon and olive oil vinaigrette.
Storing
Although best enjoyed when it's made, leftover pasta and vegetables can be refrigerated in an airtight container for up to 3 days.
More creamy vegan pasta recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Lemony Hummus Pasta with Roasted Broccoli
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Ingredients
For the roasted broccoli:
- 1¼-1½ pounds broccoli, cut into florets
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
For the hummus pasta:
- 12-16 ounces pasta, such as spaghetti or linguini (gluten-free, if needed)
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 8 ounces plain hummus, (1 cup) homemade or store-bought
- 3 Tablespoons lemon juice*
- salt and pepper, to taste
- 1 Tablespoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the broccoli florets with olive oil and salt and pepper, to taste.1¼-1½ pounds broccoli, 2 Tablespoons extra virgin olive oil, salt and pepper
- Spread the florets out in a single layer on a baking sheet lined with parchment paper for easier cleanup.
- Roast in the oven for 20 to 25 minutes until tender and lightly browned, tossing halfway through.
- Meanwhile, cook the pasta in a large pot according to the package directions. When the pasta is cooked al dente, carefully dip a glass measuring cup or coffee mug into the pot to reserve about a cup of the starchy pasta water. Set aside.12-16 ounces pasta
- Drain the pasta in a colander and set aside.
- Using the same pot you cooked the pasta in, heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic
- Stir in the hummus, ½ cup of the reserved pasta water, and the lemon juice until a sauce is formed.8 ounces plain hummus, 3 Tablespoons lemon juice*
- Add the cooked pasta to the sauce and toss well so that every strand is coated. Taste and add salt and pepper, to taste, and toss again. If the sauce seems too thick, add more of the reserved pasta water, as needed, to thin it.salt and pepper
- Transfer to serving bowls or plates. Top the pasta with the roasted broccoli and sprinkle the lemon zest on top. Enjoy immediately.1 Tablespoon lemon zest
Notes
Nutrition
Nutritional information is an estimation only.
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