This protein rich hummus pasta with peas and corn is a quick dish that comes together in under 30 minutes. This comforting vegan pasta is perfect for dinner, busy midweek meals or potlucks.
As hummus is naturally high in plant protein and fibre, it makes this pasta nourishing and filling without feeling heavy. It’s an easy, fuss free way to incorporate protein into a meal the whole family will enjoy.
The best part of this dairy free hummus pasta recipe is that it tastes like classic creamy pasta without heavy cream, cheese or butter. It is budget friendly and perfect for quick weeknight meal.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Pasta: I used fusili pasta, but you could use any pasta that you have on hand. Check the ‘variations and substitutions’ section below for alternative options.
Vegetables: Garlic, corn and peas.
Spices and Herbs: Salt, pepper and oregano.
Oil: I used olive oil for the authentic taste and flavour.
Hummus: I used store bought hummus as its convinient. But you can make your own if you have time.
How To Make Hummus Pasta With Cherry Tomatoes And Corn?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Bring a pot of salted water to a rolling boil.
Step 2: Add pasta and cook until al dente.
Step 3: Reserve a cup of pasta water and set it aside.
Step 4: Thaw vegetables while pasta cooks. Once pasta is done, drain water and set it aside.
Step 5: In a bowl combine hummus and pasta water.
Step 6: Heat oil in a pan or skillet.
Step 7: Now add cherry tomatoes and cook until they start to soften.
Step 8: Stir in hummus, peas, corn, spices and herbs.
Step 9: Add cooked pasta and toss until everything is well combined.
Enjoy protein rich hummus pasta with peas and corn.
Check out roasted vegetable wrap with hummus recipe on the blog.
Variations and Substitutions
Pasta Shapes: Try different pasta shapes like cavatappi/spirali, rotini or penne that have nooks and crannies to help hold onto the sauce.
Herbs: You can substitute oregano with fresh herbs such as parsley or basil.
Spices: Black pepper can be substituted with red chilli flakes.
Fresh Vegetables: You can use fresh garlic instead of granules, along with a small chopped onion. Try adding fresh spinach, carrot or broccoli for extra nutrition.
Storage
Hummus vegetable pasta tastes best when freshly prepared. However, you can store leftover pasta in an airtight container in the fridge for up to 3 days.
Reheat: Add a splash of water to loosen the sauce and warm it in the microwave or on the stovetop.
Tips and Tricks
Don’t Overcook: Refer to the package instructions for cooking time and cook pasta until it is just al dente.
Hummus: Mix hummus with reserved pasta water until smooth and has a pourable consistency before adding it to the pan.
Sauce: I used just enough sauce to lightly coat the pasta, as my kids prefer it that way. You can add extra sauce to make the pasta creamier and saucier.
Pasta: Check the packet for cooking time, follow the instructions and cook until al dente.
Protein Rich Hummus Pasta With Peas And Corn
Equipment
- 1 Steel pot
- 1 Spoon
- 1 Skillet/Steel Pan With Lid
- 1 Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 250 gms fusili pasta
- water to cook pasta
- 2 teaspoons olive oil
- 230 gms cherry tomato
- 150 gms (or) ½ cup hummus
- ½ teaspoon garlic granules
- 1 teaspoon oregano
- salt as required
- pepper as required
- 50 gms (or) ⅓ cup boiled corn
- 55 gms (or) ⅓ cup boiled peas
Instructions
- Bring a pot of salted water to a rolling boil.water
- Add 250 gms fusili pasta and cook until al dente.250 gms fusili pasta
- Reserve a cup of pasta water and set it aside.
- Once pasta is done, drain water and set it aside.
- In a bowl, add 150 gms (or) ½ cup hummus pasta water and stir well until it's creamy and has pourable consistency. Keep it aside.150 gms (or) ½ cup hummus
- Heat 2 teaspoons olive oil in a steel pan or skillet.2 teaspoons olive oil
- Once oil is hot, add 230 gms cherry tomato and cook until they start to soften.230 gms cherry tomato
- Stir in hummus, 55 gms (or) ⅓ cup boiled peas, 50 gms (or) ⅓ cup boiled corn, salt, pepper, 1 teaspoon oregano and ½ teaspoon garlic granules.½ teaspoon garlic granules, 1 teaspoon oregano, salt, 50 gms (or) ⅓ cup boiled corn, 55 gms (or) ⅓ cup boiled peas, pepper
- Add cooked pasta and toss until everything is well combined.
- Enjoy protein rich hummus pasta with peas and corn.
Notes
Nutrition
More Pasta Recipes
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
