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Spring Hummus Pasta: Vibrant, creamy pasta piled with asparagus, peas, and mint. Healthy & flavor-packed—ideal for quick dinners. Save this idea so you can come back to it later.
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Easy Hummus Pasta — A Fast, Creamy Weeknight Pasta With Spring Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 12 ounces rigatoni or fettuccine
  • 1 standard tub hummus (10–12 ounces), classic or roasted garlic
  • 1/3 cup pasta cooking water (plus more as needed)
  • 2–3 tablespoons extra-virgin olive oil
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces (or left as spears)
  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1 cup cherry tomatoes
  • 1 cup fresh or frozen peas
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon lemon zest, plus 1–2 tablespoons lemon juice
  • 1/4–1/2 teaspoon red chili flakes, to taste
  • 1/4 cup chopped fresh mint or flat-leaf parsley
  • Salt and black pepper
  • Optional: grated Parmesan or vegan Parmesan for serving

Instructions

  • Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve at least 1 cup pasta water, then drain.
  • Blister the tomatoes: Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high. Add cherry tomatoes with a pinch of salt. Cook, shaking the pan, until skins blister and some burst, 3–4 minutes. Transfer to a plate.
  • Cook the asparagus and zucchini: In the same skillet, add another tablespoon olive oil. Add asparagus and a pinch of salt. Cook 2–3 minutes until crisp-tender. Add zucchini and cook 2 minutes more. Stir in garlic for 30 seconds. Add peas and warm through. Transfer veggies to the plate with tomatoes.
  • Make the hummus sauce: Lower heat to medium-low. Add hummus to the skillet with 1/3 cup pasta water and 1 tablespoon olive oil. Whisk until smooth and glossy. If too thick, add splashes of pasta water until silky but clingy.
  • Toss the pasta: Add drained pasta to the skillet. Toss until every piece is coated and the sauce looks glossy. Season with salt, black pepper, and lemon juice to taste.
  • Finish with veg and brightness: Fold in the roasted asparagus, zucchini, peas, and blistered tomatoes. Sprinkle lemon zest, chili flakes, and herbs. Toss gently.
  • Serve: Taste and adjust seasoning. Top with more herbs and a drizzle of olive oil. Add Parmesan if using.
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