Creamy Hummus Pasta with Spinach and Sun-Dried Tomatoes
A silky, dairy free pasta sauce made by melting hummus into starchy pasta water with garlic, lemon and sun-dried tomatoes.
Made with Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the penne in a large pan of boiling salted water following the packet instructions, usually 10 to 11 minutes. Before draining, scoop out 250 ml of the pasta water.
10 min 30 s - 2
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Cook the garlic and chilli flakes for 1 minute until fragrant but not browned.
1 min - 3
Add the sun-dried tomatoes and cook for 2 minutes.
- 4
Stir in your ready made hummus (see the base recipe) and 150 ml of the hot pasta water, whisking until it melts into a smooth sauce.
- 5
Tip in the drained pasta and spinach. Toss for 1 to 2 minutes until the spinach wilts, adding more pasta water to loosen the sauce.
- 6
Add the lemon zest and juice, season well and serve straight away.
Tips
- Add the pasta water gradually. The starch helps the hummus turn into a glossy sauce.
- Use gluten free pasta to make the dish gluten free.
- Keep the garlic pale. Browned garlic tastes bitter.
Storing and freezing
Best eaten fresh. Cool within 1 hour and keep in the fridge for up to 2 days, then reheat with a splash of water until steaming hot all the way through.
Questions
Does hummus pasta taste of hummus?
Mildly. The sauce is nutty and lemony, and the garlic and sun-dried tomatoes round it out. Extra lemon keeps it bright.
Can I add protein?
Yes. Stir in cooked chicken, prawns or a tin of drained chickpeas. Fry them in the pan first and add the pasta after.
More made with classic hummus
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
