Cooking for yourself for the first time can be challenging, and adding food restrictions like being vegan can make it even harder. Although eating vegan is getting easier and easier for people, it can sometimes be hard to find new filling recipes that still get you your protein and vegetables. Enter: Hummus Pasta. 

This protein packed and satisfying recipe comes together in under a half hour and consists of things that are probably already in your fridge. Perfect for when you're having a busy week but still want a nice filling meal, this is ideal for finals season and easy to make for a crowd as well if you have any late night group study sessions in your future. 

Hummus Pasta

  • Prep Time:5 mins
  • Cook Time:20 mins
  • Total Time:25 mins
  • Servings:1
  • Medium


  • 1/4 a white onion sliced
  • 1 clove garlic
  • 1 handful spaghetti
  • 1 tablespoon olive oil
  • 1 handful spinach
  • 1/4 cup hummus
  • 1 lemon
  • pinch salt
  • pepper
  • red pepper flake
  • nutritional yeast
Rachel Novack
  • Step 1

    Put on a pot of salted water to boil (make sure to salt your water to add some more flavor to your pasta!)

    Slice the quarter of a white onion into semi-circular shapes and finely chop your garlic clove.

    Spoon tip: If you're out of garlic a pinch or two of garlic powder works fine!

    Rachel Novack
  • Step 2

    Once your salted water is boiling place your spaghetti in the pot and cook until al dente.

    Spoon tip: If you want some added protein to this meal use a protein pasta!

    Rachel Novack
  • Step 3

    Heat a large saucepan over medium heat and add a tablespoon of olive oil to the pan. Wait until the oil is hot.

    Once the oil is shimmering, add the sliced onions and cook until transparent.

    Add the finely chopped clove of garlic (or garlic powder) and cook until fragrant (make sure it doesn't burn!)

    Rachel Novack
  • Step 4

    Cook the handful of spinach in the pan until just wilted

    Rachel Novack
  • Step 5

    Mix in the 1/4 cup of hummus into the vegetables. If the pasta still needs to cook put the pan on low.

    When the pasta is finished cooking reserve a 1/2 cup of the pasta water and slowly pour it into the pan, mixing as you do. This thins out the mixture into more of a sauce and helps the sauce cling to the pasta.

    Spoon tip: You can use any flavor of hummus you would like for the recipe, I used roasted garlic and it was delicious!

    Rachel Novack
  • Step 6

    Add the pasta to the pan and toss to coat

    Rachel Novack
  • Step 7

    Zest and juice one lemon and mix into the pasta

    Rachel Novack
  • Step 8

    Season with salt, pepper, and red pepper flake to taste

    Rachel Novack
  • Step 9


    Spoon tip: If you add some nutritional yeast (AKA nooch) you'll get some extra B-vitamins and a great cheesy flavor!

    Rachel Novack