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 30 minutes!

Looking for an easy to cook, easy to clean, delicious to eat dinner? This Hummus Pasta is healthy, scrumptious, and only requires one pot!

As a busy mom and environmental scientist, One-Pot recipes are my absolute favorite! Less clean-up means we save on both time and water! Win, win.

Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!

And with less than ten ingredients and less than 30 minutes, this vegan one-pot pasta recipe just ticks all the boxes.

One-Pot Hummus Pasta Tips and Tricks

Lunch or Dinner with Less Than Ten Ingredients

This recipe relies on fresh, flavorful ingredients to achieve deep flavor with minimal ingredients. That means using fresh ingredients is best! Use fresh-squeezed lemon rather than lemon juice, and fresh basil rather than dried.

Green tip: Food preservatives, like pesticides, are harmful to the environment. They contain toxins that are harmful to plants, animals, and soil. Homemade food with all-natural ingredients that allows you to avoid preservatives lowers your ecological footprint.

You can also opt to make your own hummus. It’s simple to make, saves you some money, and tastes fresher than store-bought, without the additives and preservatives.

Here’s everything you’ll need:

What Is Short Pasta?

Short pasta is, well, exactly as it sounds! Pasta that is shorter like penne rather than longer like spaghetti.

Pictured here, I used Gemelli, but I’ve made this recipe with almost every short pasta under the sun. My favorite pasta options for this recipe are: Cavatappi, Fusilli, Rotini, Farfalle, Penne, Rigatoni, and Ziti.

Saving Your Pasta Water

Right before straining your pasta when it’s cooked, dip your measuring cup or any heat-safe cup with a handle into the boiling water and scoop some out. You will probably only end up using about 1/4 cup of the water, but it can’t hurt to have extra.

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 dense.

Pasta water is starchy and a little salty, and will help achieve a looser consistency without being watery. We will add it just a little at a time, stirring as we go, to make sure we get our Hummus Pasta exactly how we want it!

Green tip: Growing your own herbs is a delicious way to reduce your environmental footprint. Homegrown basil has zero associated food miles, no pesky plastic packaging, and is free of damaging fertilizers and chemicals. Plus, it’s just so fresh and flavorful.

Prepping Your Ingredients

To have this meal in under 30 minutes, it’s best to organize yourself so that you are prepping your ingredients as your pasta is cooking and cooling.

Get your water boiling first with a pinch of salt, add the pasta and then get going on the rest of your ingredients.

If you decide to make your own hummus, do that first. Then, you can juice your lemon and chop your mushrooms, garlic, and basil.

Use both the stems and leaves of the basil. The stems carry a lot of the flavor, plus, it’s best to use all parts of fresh ingredients when you can to avoid food waste.

Adding Things Back To The Pot

I promised you less clean up, and this vegan one-pot pasta recipe delivers!

Once your pasta is cooked and you’ve reserved some pasta water, transfer it to a strainer. Add some olive oil to the pot and throw your mushrooms in. Allow the mushrooms to cook with some salt and pepper before removing from heat and adding the pasta back to the pot.

Add the fresh basil and garlic last. Adding the fresh basil and freshly diced garlic with the mushrooms will cook them and dilute their flavor.

That being said, if you are sensitive to garlic and want it a little more mild, cook your garlic with your mushrooms.

Green tip: Mushrooms are not only delicious, but considered a sustainable food. They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2.

Adding More Veggies

I kept this recipe super simple, but you can load it up on veggies if you want a more filling, colorful, and nutritious meal. Just chop and add your veggies of choice to the pot with the mushrooms and cook them down.

Some ideas for delicious additions include spinach, red peppers, onions, broccoli, and peas. Whatever is in season!

Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions. Simply put, eating seasonally = less environmental impact. Check what’s in season in your area with this Seasonal Food Guide.

Should You Have Leftovers

One of my favorite things about this vegan one-pot pasta dish aside from its awesome taste and ease is its versatility. It’s equally delicious warm and cold! You can eat it warm for dinner and then cold for lunch the next day, and feel like you’re having two different meals!

This Hummus Pasta will last for up to 5 days sealed in the fridge. Sometimes I like to revamp it by adding a little more hummus and lemon before eating the leftovers.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!

If you wish to reheat it, it’s best to make it warm, not super hot, to preserve the flavor of the fresh basil and garlic. Put your serving in a microwave-safe dish, cover, and microwave for 40 seconds and stir.

Make sure there are no cold spots, and if there are, put it back in the microwave, uncovered for another ten seconds. Enjoy it warm.

Why You Should Make This Hummus Pasta

• It’s easy! Less than ten ingredients, less than 30 minutes, and only requires one pot.
• It’s healthy. Protein-packed + nutrients from the mushrooms and chickpeas.
• It’s fresh. The fresh citrus and herbs add that fresh finish.
• It’s delicious either hot or cold. Have it hot for dinner and then cold leftover—it’s like two meals in one!

If you love this Hummus Pasta and are looking for more one-pot pasta, check out this Smoked Salmon Pasta and Pasta with Pumpkin Sauce.

One-Pot Hummus Pasta

0 from 0 votes

Course: Dinner, LunchCuisine: Mediterranean

Servings

6

servingsPrep time

10

minutesCooking time

20

minutesTotal time

30

minutes

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*
• 1/2 teaspoon salt
• 1/4 cup reserved pasta water**
• 8 ounces mushrooms, rinsed
• 2 sprigs fresh basil, leaves and stems
• 2 cloves garlic, peeled
• 1/4 cup fresh lemon juice (juice of 1 lemon)
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 & 1/4 cup plain hummus

Directions

• In a large pot, cook the pasta in water and a pinch of salt 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 1/4 cup.
• While your pasta is cooking, chop mushrooms and basil, dice the garlic, and squeeze the juice from the lemon.
• Once the pasta is cooked and you’ve reserved some pasta water, pour the pasta and water into a strainer and allow the pasta to dry.
• Put the pot back on the stove over medium heat and add mushrooms (+ any other vegetables you want to add***), olive oil, and salt, and pepper. Cook until mushrooms release their juice, about 5 minutes.
• Remove from heat and add pasta back to the pot with the mushrooms. Add basil, garlic, lemon juice, and hummus. Stir to coat the pasta.
• Evaluate the consistency. Slowly add pasta water, about 1 tablespoon at a time, until pasta is evenly coated, and hummus sauce is thick, but not dense. You should not need to add more than 1/4 cup of pasta water.
• Serve immediately warm, or refrigerate and serve cold. Garnish with extra fresh basil for an herbaceous finish.

Pro Tips

• *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!

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