Name: Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 10.5 oz dry pasta (gluten-free if needed); 1 Tbsp olive oil; 1 small/medium onion (color of choice); 2 cloves of garlic (minced or crushed); 1 heaped 1/2 cup sun dried tomatoes; 1 cup hummus (store-bought or homemade); 2 Tbsp fresh lemon juice; 1 cup pasta water (reserved before draining the pasta); 1 cup fresh baby spinach; 1/2 cup fresh basil (chopped); Salt, black pepper, chili powder, and cumin (to taste); Vegan Parmesan Cheese (or nutritional yeast flakes)

Jump to Recipe· 3.9 from 2 reviews

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If you want a pasta dish that bursts with flavor, comes together in under 30 minutes, and feels both comforting and fresh, then this Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe is exactly what your kitchen needs. Creamy hummus creates a luscious sauce that clings lovingly to each strand of pasta, while the tangy sun-dried tomatoes, vibrant spinach, and aromatic basil elevate every bite into a celebration of simple, wholesome ingredients. It’s an unexpected twist on pasta night that will quickly become a favorite go-to meal.

Ingredients You’ll Need

The image shows ingredients laid out neatly on a white marbled surface, arranged in a vertical line. At the top, there is a bundle of uncooked yellow spaghetti. Below it are two small white bowls side by side, one with a golden liquid and the other with a light green liquid. Next, there is a small deep red onion and two cloves of garlic placed close together. Underneath them, a white bowl is filled with fresh green spinach leaves. To the right of the spinach is a small bunch of bright green basil leaves. Below the spinach is a white bowl with dark red sun-dried tomatoes. At the bottom left, a white bowl contains creamy yellow hummus-like spread, and to the right, there is a white oval plate holding a mix of seasonings including salt, a brown powder, a red powder, and mustard seeds. The arrangement is clean and simple, with all items clearly visible. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully straightforward yet essential to building the perfect balance of taste, texture, and color in this Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe. Each component plays its part to make the dish harmonious and memorable.

10.5 oz dry pasta: Choose your favorite type, gluten-free if needed; cooking it just shy of al dente ensures the sauce clings beautifully.
1 Tbsp olive oil: A drizzle for sautéing that adds rich, fruity notes and helps soften the aromatics.
1 small/medium onion: Any color works; diced finely to lend sweetness and depth as it caramelizes.
2 cloves garlic: Minced or crushed, these bring that warm, pungent aroma essential for an inviting sauce.
1 heaped 1/2 cup sun-dried tomatoes: Soaked and chopped, they add a chewy texture and bursts of concentrated tangy flavor.
1 cup hummus: Store-bought or homemade, it’s the secret creamy base that transforms the sauce into something truly special.
2 Tbsp fresh lemon juice: Brightens the dish with a clean, zesty lift that balances the richness.
1 cup pasta water: Reserved before draining, this starchy liquid helps achieve the perfect sauce consistency.
1 cup fresh baby spinach: Adds vibrant color and a tender, slightly earthy note.
1/2 cup fresh basil: Chopped for a fragrant herbaceous finish that sings in every mouthful.
Salt, black pepper, chili powder, and cumin: Season to taste, layering warmth and gentle heat that rounds out the flavor profile.
Vegan Parmesan Cheese or nutritional yeast flakes: Optional, but a sprinkling on top adds a savory, cheesy touch without dairy.

How to Make Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a pot of salted water to a boil and cooking your pasta according to package instructions, but aim to undercook by 1 to 2 minutes for a lovely al dente bite. Before draining, scoop out one full cup of the starchy pasta water — this will help smooth and loosen your sauce later on.

Step 2: Prepare the Flavor Players

While the pasta cooks, soak the sun-dried tomatoes in hot water for 5 to 10 minutes to soften them up. Drain and chop these tomatoes finely to ensure every bit blends seamlessly into the sauce. Next, peel and finely dice your onion, and mince or crush the garlic cloves. These simple prep steps promise deep flavors as you cook.

Step 3: Build the Sauce Base

In a skillet heated over medium, warm the olive oil. Add the diced onion and sauté for 3 to 5 minutes or until soft and translucent, releasing a subtly sweet aroma. Then toss in the soaked sun-dried tomatoes and cook for another few minutes to let their intense flavor infuse the oil.

Step 4: Add Garlic and Introduce Creaminess

Next, stir in the garlic and sauté for about a minute until fragrant but not browned. Lower the heat to gentle simmer and fold in the hummus, fresh lemon juice, and half a cup of the reserved pasta water. This mixture will transform into a rich, creamy sauce full of bright and nutty notes.

Step 5: Finish with Greens and Seasoning

Now it’s time for the fresh elements — fold in the baby spinach and chopped basil, letting the residual heat wilt the greens just right. Taste and season generously with salt, black pepper, a pinch of chili powder for warmth, and cumin for a hint of earthiness. Remove the skillet from the heat to preserve that bright, herbaceous character.

Step 6: Combine Pasta and Sauce

Finally, add your perfectly cooked pasta to the skillet and toss to coat completely with the luscious hummus sauce. If the sauce feels thick, add a splash more pasta water until you reach your ideal consistency. Serve immediately, finishing with a sprinkle of vegan Parmesan or nutritional yeast flakes if desired — pure comfort on a plate.

How to Serve Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe

A bowl of creamy yellow pasta with visible sun-dried tomatoes and wilted green spinach leaves mixed throughout, the pasta strands are thick and coated evenly with the sauce, sprinkled lightly with a reddish spice on top; the bowl is white with a purple rim, placed on a wooden round board, with garlic bulbs and green basil leaves scattered around on a white marbled surface, a fork rests beside the bowl, and a pan with more pasta is blurred in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness and texture elevate this dish to the next level. Try topping your pasta with torn basil leaves, a dusting of vegan Parmesan cheese, or a few toasted pine nuts for an added crunch. A drizzle of high-quality olive oil or a squeeze of extra lemon juice can add delightful brightness just before serving.

Side Dishes

This Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe pairs beautifully with a crisp green salad dressed in a light vinaigrette or some warm crusty bread to soak up any extra sauce. Roasted vegetables with subtle spices or a simple tomato salad can add complementary textures and flavors to the meal.

Creative Ways to Present

For a casual dinner party, serve the pasta family-style in a large, colorful bowl garnished with fresh herbs right at the table. If you want to impress, twirl individual servings into neat nests on warm plates and top with a sprig of basil and a sprinkle of cheese, creating an elegant yet approachable presentation.

Make Ahead and Storage

Storing Leftovers

Your hummus pasta can be kept in an airtight container in the refrigerator for up to three days. The flavors meld and even deepen overnight, making it perfect for quick lunches or dinners during busy weekdays.

Freezing

While fresh is always best, you can freeze leftovers for up to one month. Be sure to place the pasta in a freezer-safe container and slightly undercook if you plan ahead, so it doesn’t become mushy when reheated.

Reheating

Reheat gently on the stove over low heat, stirring frequently and adding a splash of water or broth to loosen the sauce. Avoid microwaving repeatedly to maintain the creamy texture and fresh flavors set by this Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe.

FAQs

Can I use other greens instead of spinach?

Absolutely! Kale, arugula, or swiss chard all work wonderfully as substitutes, just adjust cooking time to ensure they wilt but keep some texture.

Is it necessary to soak the sun-dried tomatoes?

Soaking softens them and makes them easier to chop and blend into the sauce, but if your sun-dried tomatoes are packed in oil, you can skip this step and just chop them directly.

Can I make the sauce without hummus?

Hummus is the star ingredient that provides creaminess and a subtle nutty flavor, but you could experiment with blended white beans or creamy cashew sauce as alternatives, though the taste will vary.

How do I make this recipe vegan?

This recipe is naturally vegan when using plant-based pasta and vegan Parmesan or nutritional yeast for topping, making it perfect for those avoiding animal products.

What type of pasta works best?

Any shape you love will work, but long noodles like spaghetti or linguine help the creamy hummus sauce really cling. Smaller shapes like penne or fusilli are great for catching bits of tomatoes and greens as well.

Final Thoughts

This Hummus Pasta with Sun-Dried Tomatoes, Spinach, and Basil Recipe has all the hallmarks of a beloved comfort food that also feels fresh and exciting. Its rich yet light sauce and vibrant seasonings make it a fantastic weeknight dinner or casual entertaining dish. I truly hope you try it soon — your taste buds will thank you for such a delicious new favorite!

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