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This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a simple dinner recipe that is filling, comforting and delicious | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta
5 from 3 votes

Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti

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This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a simple dinner recipe that is filling, comforting and delicious!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins

Ingredients

  • 8 oz spaghetti dry
  • 1 tsp olive oil
  • 3 cloves garlic diced
  • 1/4 cup sun-dried tomatoes, packed in oil drained and roughly chopped
  • 1 cup cherry tomatoes cut in half
  • 1 tsp oregano
  • salt & pepper to taste
  • red pepper flakes to taste, optional
  • 1 15-ounce can chickpeas drained and rinsed
  • 8 oz frozen spinach thawed and drained
  • 1/2 cup hummus* plus more to taste
  • 1 cup pasta water use as needed
  • 4 large basil leaves chopped

Instructions

  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions. 
  • While pasta is cooking, heat olive oil in a pan over medium heat.
  • Add the garlic, sun-dried tomatoes, cherry tomatoes, oregano, a pinch of salt & pepper and red pepper flakes to the pan. Sauté until cherry tomatoes start to soften (approx. 3 minutes). Add chickpeas and spinach to the pan and stir until combined. 
  • Drain pasta, reserving 1 cup of the pasta water. 
  • Add hummus and a 1/2 cup of the pasta water to the sauce pan. Stir until everything is combined. 
  • Add pasta to the sauce and toss together. If you want it more creamy, you can add additional hummus and/or pasta water. Taste and adjust seasonings as needed. 
  • Top with fresh basil and serve immediately.**

Notes

*I used plain hummus, but you can use any flavor. 
**When reheating leftovers, you can add 1 tbsp. of hummus and 1 tbsp. of water to help loosen everything up again. 
Servings: 4