Creamy Hummus Pasta with Sautéed Mushrooms
This creamy hummus pasta is a simple yet satisfying dish that comes together quickly using everyday ingredients. Instead of cream, smooth hummus creates a rich, velvety sauce when combined with hot pasta and reserved cooking water. Sautéed mushrooms add depth and a savory bite, making this recipe perfect for an easy vegetarian dinner.
Ready in under 30 minutes, this pasta is ideal for busy weeknights when you want something homemade, comforting, and full of flavor.
Ingredients
- 12 ounces pasta (rigatoni, penne, fusilli, or spaghetti)
- Water and salt for boiling pasta
- 1 pound mushrooms, sliced
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, finely grated or minced
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 heaping cup hummus (homemade or store-bought)
- 1 to 2 cups reserved pasta cooking water
- 2 tablespoons fresh parsley, finely chopped (optional)
- Extra black pepper and olive oil for serving (optional)
Instructions
1. Cook the Pasta
Bring a large pot of water to a boil and season it generously with salt. Add the pasta and cook until al dente according to package instructions.
Before draining, reserve about 2 cups of the pasta cooking water. Drain the pasta and set aside.
2. Sauté the Mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms, salt, and black pepper.
Cook for 12 to 15 minutes, stirring occasionally, until the mushrooms release their moisture and become golden and lightly browned.
Add the garlic and cook for about 30 seconds, just until fragrant.
3. Make the Hummus Sauce
Lower the heat to medium-low. Add the hummus to the skillet along with 1 cup of the reserved pasta water.
Stir gently until the hummus melts into a smooth, creamy sauce. Taste and adjust seasoning if needed.
4. Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss until fully coated in the sauce.
If the sauce is too thick, add more pasta water a little at a time until you reach your desired consistency.
5. Serve
Remove from heat and serve immediately. Garnish with chopped parsley, freshly cracked black pepper, and a drizzle of olive oil if desired.
Tips for Best Results
- Use pasta shapes that hold sauce well, such as rigatoni or penne
- Always reserve pasta water; it helps create a silky sauce
- Heat the hummus gently to prevent it from drying out
- Serve right away for the best texture
Storage
- Best enjoyed fresh
- Store leftovers in the refrigerator, covered, for up to 2 days
- Reheat gently in a pan with a splash of water or extra hummus
- Not suitable for freezing