This Single-Serving Quick Hummus Pasta is quick and easy, filling, healthy, creamy, and very delicious. It’s the perfect vegan dinner for any busy weeknights.
My obsession with hummus has definitely reached a new high these past few weeks. I eat so much of it I have to make a new batch every 4 or 5 days.
Considering, I used to make it once or twice a month, this is often.
I eat hummus with pretty much any meal, except for breakfast maybe. It seems to go with just about anything, or maybe I’m just so obsessed, I convince myself that it does.
This pasta dish is just one of the many ways I’ve enjoyed hummus recently.
The base of this meal is brown rice pasta, which keeps it gluten-free. But you can use any pasta you like. I do recommend opting for a whole grain variant though to keep it nutrient-dense.
For the veggies, I went with grated zucchini and carrot, corn, and fresh chili. To finish it off, I mixed everything with a generous serving of green sesame hummus.
Basically 90% carbs. With a side serving of protein from the hummus. Just how I like it.
Here’s why you should make this pasta dish:
It’s filling. I don’t find pasta the most filling form of starch but together with all of the veggies and hummus, this meal still keeps me going for hours.
It’s full of nutrients. Brown rice pasta has a lot of fiber, just under 8 grams per 100 grams. It’s also full of several vitamins and minerals, especially beta-carotene, potassium, and folate from the vegetables. Plus, the hummus provides your body with loads of plant-based protein.
It’s creamy. The hummus makes it a lovely, creamy experience. I’m definitely a fan!
If you try this Single-Serving Quick Hummus Pasta, let me know! Leave a comment, rate the recipe, or share a picture with me on Instagram using the hashtag #themostlyhealthy.
- 1 cup brown rice pasta (90 g)
- 3 heaping tbsp hummus (100 g)
- 2 small carrots
- 1/3 small zucchini
- 1- inch fresh chili, or to taste
- 1 cup frozen or fresh corn (135 g)
Cook the pasta in boiling water for 8-10 minutes or according to the instructions on the package.
If using frozen corn, add the corn to the pot 2-3 minutes before the pasta is done.
While the pasta is cooking, prepare the vegetables. Grate the carrots and zucchini and finely chop the chili.
Once the pasta is ready, mix it with the hummus and the vegetables.
Store leftovers in the fridge for 3-5 days.