Baked Hummus Pasta

I had to try the Plant Based RD’s Baked Hummus Pasta!

This is a twist on the viral baked feta pasta, but I think it’s almost better. The hummus adds another flavor dimension and creaminess without the dairy. I did add/remove a few ingredients, so if you want to see the original recipe be sure to head to her website!



1 pint cherry tomatoes

1 tbs olive oil 

Garlic, minced (follow your heart)

1 cup hummus 

1.5 cups fresh spinach, chopped 

8 Oz of dry pasta 

1 cup reserved pasta water

1/3 cup sun-dried tomatoes

3 tbs nutritional yeast 

Juice of half a lemon

Salt and pepper to taste


1. Preheat oven to 400.

2. In a large baking dish, drizzle olive oil then add tomatoes and garlic. 

3. Make a well in the middle of the baking dish and add hummus.

4. Bake uncovered 30-40 minutes or until tomatoes are blistered. 

5. While hummus bakes, prepare your pasta, reserving 1 cup of the pasta water after the pasta is done. Chop spinach and set aside.

6. Remove hummus from the oven and mash the tomatoes with a fork. Then mix hummus, tomatoes and garlic. 

7. Add in pasta water, and mix until creamy.

8. Add pasta, spinach, sun-dried tomatoes, lemon juice and nutritional yeast. Mix until well combined and spinach begins to wilt.

9. Season with salt and pepper to taste.

10. Serve immediately.

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