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gluten-free creamy hummus pasta roasted tomatoes easy quick recipe 30 minute meal www.healthygffamily.com
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Creamy Hummus Pasta with Roasted Tomatoes

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.
Prep Time10 mins
Cook Time10 mins
Course: Dinner, Pasta, 30 Minute Meal
Cuisine: Gluten-Free, Dairy-Free Optional
Servings: 2 serving
Author: Healthy Gluten-free Family


  • 4 oz gluten free pasta of choice (approximately 1 1/2 cups of the shells we used) we used Banza Chickpea Shells (Amazon link)
  • 1 cup cherry or grape tomatoes halved or whole
  • 1 tablespoon olive oil for roasting tomatoes and for drizzling pasta.
  • 1 heaping cup Spring mix, baby spinach or greens or choice more to taste
  • ¼ - ⅓ cup hummus of choice start with 1/4 cup and add more as desired
  • ¼ -⅓ cup feta Start with 1/4 cup and add more to taste. Skip or use DF feta if dairy-free
  • ¼ cup Kalamata olives
  • ¼ cup fresh parsley chopped
  • 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!
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