One-Pot Hummus Pasta with Basil (Vegan)
This One-Pot Hummus Pasta uses creamy hummus, fresh-squeezed lemon, and herbaceous basil for a flavorful dish with minimal ingredients and in less than 30 minutes!
Ingredients
- 16 ounces short pasta* see notes below for more info
- ½ teaspoon salt
- ½ cup reserved pasta water** see notes below for more info
- 8 ounces mushrooms
- 2 sprigs fresh basil, leaves and stems chopped
- 2 cloves garlic, peeled
- ¼ cup fresh lemon juice 1 lemon = approx. ¼ cup juice
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- 1 ¼ cup hummus any savory flavor
Instructions
- In a large pot, cook the pasta al dente according to the directions on the package. Before straining, use a measuring cup or any heat-safe cup with a handle to dip into the boiling water, reserving at least ½ cup of the pasta water.16 ounces short pasta*
- While your pasta is cooking, chop mushrooms and basil, dice the garlic, and squeeze the juice from the lemon.8 ounces mushrooms, 2 cloves garlic, peeled, ¼ cup fresh lemon juice
- Once the pasta is cooked and you've reserved some pasta water, pour the pasta and any excess water into a strainer and allow the pasta to dry.½ cup reserved pasta water**
- Put the pot back on the stove over medium heat and add mushrooms (+ any other vegetables you want to add—see notes below for suggestions!), garlic, olive oil, salt, and pepper. Cook until mushrooms release their juices, about 5 minutes.½ teaspoon salt, 1 tablespoon olive oil, ½ teaspoon black pepper
- Remove from heat and add hummus, basil, lemon juice, and ¼ cup reserved pasta water. Whisk to combine and evaluate the consistency. We want a smooth and creamy sauce, almost like the consistency of alfredo. If need be, slowly add more pasta water, about 1 tablespoon at a time, until desired consistency achieved. You should not need to add more than ½ cup of pasta water.2 sprigs fresh basil, leaves and stems, 1 ¼ cup hummus
- Add the pasta back to the pot and stir to coat the pasta in the hummus sauce.
- Serve immediately warm, or refrigerate and serve cold. Garnish with extra fresh basil for an herbaceous finish.
Notes
- Pictured here, I used Gemelli, but I've made this recipe with almost every short pasta under the sun. My favorite short pasta options for this recipe are: Cavatappi, Fusilli, Rotini, Farfalle, Penne, Rigatoni, and Ziti.
- The pasta water is used in the recipe to achieve the right consistency. The hummus and lemon on the pasta alone may still be a little thick and stodgy.
- Some ideas for delicious additions include spinach, red peppers, onions, broccoli, and peas. Whatever is in season!
- For more easy and low clean-up recipes, check out this awesome list of my best One-Pot meals.