Creamy hummus, roasted tomatoes and wilted greens make this gluten-free, vegetarian pasta dish next level! It's fresh, creamy, nourishing and so delicious! Plus, it is super quick and easy, coming together in just 15-20 minutes!
So excited for you to try this gluten-free Creamy Hummus Pasta with Roasted Tomatoes!
It is super quick (just 15-20 minutes start to serving!), fresh tasting, and so delicious!
It’s cooked pasta tossed with creamy hummus to make a wonderful tasty “sauce”, roasted cherry tomatoes, wilted greens, feta, olives and fresh parsley… and it’s bursting with flavor in every bite!
Never had hummus with pasta before? It’s a must try!
It’s been a trend for several years and I admit I was skeptical. But I tried it this past summer and never looked back….
The hummus mixed with some pasta water essentially makes a sauce that is creamy and so flavorful!
And since prepared hummus is so readily available (and almost always in our refrigerator) it makes for the base of a wonderful, quick meal.
Before we look at the ingredients and how it comes together, I want to point out that there is a cooking video on this page so you can see how easy it is to make.
And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
So let’s make the Gluten-Free Hummus Pasta with Roasted Tomatoes!
You’ll need 9 ingredients in total:
gluten-free pasta of choice (we used Banza Chickpea Shells, Amazon affiliate link, because I love the extra protein and nutrients.
cherry or grape tomatoes
fresh greens of choice (I love a Spring mix, but spinach is also a great choice!)
hummus of choice
And as I mentioned, it comes together quickly!
The pasta cooks while the tomatoes roast (just 10 minutes!), then you toss everything together!
The pasta finishes cooking at essentially the same time as the tomatoes finish roasting.
To get the wilted greens, place the greens in the colander and pour the cooked pasta and hot water right on top of them. They wilt instantly!
Then place the hot pasta and wilted greens in a large bowl or back in the pasta pot and stir in the hummus, adding reserved pasta water as desired to make a creamy hummus “sauce” that will coat all the pasta.
Add in the roasted tomatoes, feta, olives and parsley, toss.
Add to your serving bowl, drizzle with olive oil and enjoy!
In the video, I tossed it together in a serving bowl, but here I toss it together in the hot pasta pot that the pasta cooked in, and while both options work, I think I prefer tossing it in the cooking pot because it’s still warm and it is less messy if you opt to mix in some reserved pasta water.
In the video, I didn’t need reserved pasta water but other times, I’ve added it to make extra creamy.
Either way, as with other dishes, this is entirely customizable… add more or less of any specific ingredient according to taste.
Because this dish comes together so quickly, it’s a great weekday meal!
Creamy hummus, roasted tomatoes and wilted greens make this gluten-free, vegetarian pasta dish next level! It's fresh, creamy, nourishing and so delicious! Plus, it is super quick and easy, coming together in just 15-20 minutes. Note: these measurements serve 2 people, depending on appetite. Can scale up to serve more.
Course: 30 Minute Meal, Dinner, Pasta
Cuisine: Gluten-Free, Dairy-Free Optional
Author: Healthy Gluten-free Family
4ozgluten free pasta of choice (approximately 1 1/2 cups of the shells we used)we used Banza Chickpea Shells (Amazon link)
1cupcherry or grape tomatoes halved or whole
1tablespoonolive oilfor roasting tomatoes and for drizzling pasta.
1heaping cupSpring mix, baby spinach or greens or choice more to taste
¼ - ⅓cuphummus of choicestart with 1/4 cup and add more as desired
¼ -⅓cupfeta Start with 1/4 cup and add more to taste. Skip or use DF feta if dairy-free
kosher salt and table salt
Bring pasta water to a boil and preheat oven to 400 degrees F
Cut tomatoes in half if desired (I usually do a mix of halved and whole tomatoes depending on how big they are), place on a baking sheet lined with parchment paper,lightly coat with olive oil, sprinkle with kosher salt and bake for 10 minutes while the pasta cooks.
Salt pasta water and cook pasta. Reserve approximately 1/2 cup water prior to draining pasta.
Place greens in the colander and drain pasta and water. Greens will wilt instantly.
Add wilted greens and pasta back to the pasta pot (or another bowl but I prefer mixing it all in the warm pasta pot). Mix in hummus, adding a little reserved water at a time to make creamy.
Add in all the remaining ingredients-- roasted tomatoes, and any of its oil as desired, feta, olives and parsley. Toss to combine. Add any additional hummus and reserved pasta water to taste.
Serve in large pasta bowl and drizzle with olive oil. Enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...