Description
Creamy Hummus Pasta (With Mushrooms) is a quick 25-minute Mediterranean-inspired dinner with a rich hummus sauce, savory browned mushrooms, and simple everyday ingredients.
Ingredients
- 1 heaping cup hummus, homemade or store-bought
- 12 oz pasta, such as rigatoni, penne, fusilli, or similar
- 1 lb mushrooms, fresh or frozen
- 1 tbsp extra-virgin olive oil
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- 1 garlic clove, grated
- 2 tbsp chopped parsley, plus more for serving
- Optional grated Parmesan
Instructions
- Slice the mushrooms. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms, salt, and black pepper. Cook for 12 to 15 minutes, stirring occasionally, until the moisture evaporates and the mushrooms brown well.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve about 2 cups of pasta water.
- Stir the grated garlic and chopped parsley into the browned mushrooms. Cook for 1 minute.
- Lower the heat. Add the hummus and 1 cup of reserved pasta water to the mushrooms. Stir for about 1 minute until the sauce turns smooth and creamy.
- Remove the skillet from the heat. Add the drained pasta and toss until the sauce coats the pasta evenly.
- Add more reserved pasta water a little at a time if the sauce feels too thick.
- Finish with extra parsley, black pepper, a drizzle of olive oil, and optional grated Parmesan. Serve promptly because the sauce thickens as it sits.
Notes
Brown the mushrooms thoroughly before adding the garlic for deeper savory flavor.
Keep the pasta al dente so it holds its texture when tossed with the sauce.
Reserve about 2 cups of pasta water because the starch helps create and loosen the creamy hummus sauce.
Warm the hummus briefly over low heat. Do not simmer it for several minutes.
Taste the finished pasta before adding extra salt because hummus and Parmesan may already add plenty of seasoning.
The sauce thickens as it sits, so serve the pasta promptly.
You can replace the mushrooms with spinach, caramelized onions, zucchini, broccoli, or tomatoes.
You can replace parsley with basil, chives, dill, or thyme.
Omit Parmesan for a vegan and dairy-free version.
Store leftovers in a covered container in the refrigerator for up to 3 days.
Add a splash of water when reheating to loosen the sauce.
Freezing is not recommended.