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Creamy Hummus Pasta Bake
45 min
Main
10 ingredients or less
Servings
Total
45 minPrep
10 minCook
35 minContains
tree nut
sesame
Swap out
gluten
Free from
soy
peanut
Ingredients
Pasta
-
½medium broccoli
-
14 oz (400 g)dry shell pasta
-
1½ cups (225 g)cherry tomatoes
-
1⅔ cups (399 mL)canned full-fat coconut milk
Vegan parmesan cheese
-
½ cup (65 g)raw cashews
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¼ tspgarlic powder (optional)
-
⅛ tspsalt
Optional garnish
-
fresh basil
Make your own
Directions
- Cut the outer thick skin off the stem of the broccoli and discard. Cut the stem into little pieces. Cut the broccoli florets into bite-sized pieces.
- Cook the pasta in salted boiling water for 4 - 5 minutes. Preheat the oven to 390°F (200°C)*.
- Then add the chopped broccoli stem and florets to cook with the pasta. After 1 minute, drain. We want the pasta to be slightly under-cooked.
- Transfer the drained pasta and broccoli to a large 11 x 8 inch (28 x 21 cm) baking dish, along with the tomatoes.
- In a medium bowl, mix together the coconut milk and hummus. Pour this over the pasta and toss everything to coat. Bake in the centre rack of the preheated oven for 20 minutes.
- Meanwhile, add the cashews, nutritional yeast, garlic powder, and salt to a small food processor**. Blend into a coarse powder.
- If desired, although optional, add some of the cashew 'Parmesan' cheese to the top of the baked pasta and bake for an additional 3 - 5 minutes to toast.
- Serve the pasta while hot, and sprinkle over top more vegan 'Parmesan' cheese. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** Alternatively, finely chop the cashews with a knife and mix the ingredients in a bowl.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 71%
• dry shell pasta
Proteins 10%
• hummus
• raw cashews
• nutritional yeast flakes
Fruits & Veggies 19%
• medium broccoli
• cherry tomatoes
Calcium
No significant sources of calciumFat
• canned full-fat coconut milk
• hummus
• raw cashews
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Hey ! Am not a pasta person , but i am bowled over by the simplicity and mouth watering recipe of yours . Even my daughter simply loved it . In fact I didn’t use the oven , I just cooked it in my pan .
Thank you
Ended up bland and the pasta didn't cook through on the top where the sauce didn't cover it. :(
I will give this another chance. Next time I will add more spices and smaller pasta.
Hey PUL team, Love this recipe.Suggestion:Can you also share recipes that are low in carb? I understand holistic nutrition but some of us suffer from insulin resistance and going moderate to low carb is recommended by my doctor, which is so difficult on a vegan diet.
Can I use fusilli or penne instead?
The pasta remained super undercooked
This is the recipe I make whenever I need to whip up something quick for people visiting and it never fails to impress!
I am not gonna surprise you - delicious as always! ❤️
I loved the taste. It is too bad that it is high in saturated fats. I struggle to combine my daily menu to keep saturated fat and omega-6 below the maximum. Hopefully there will be more recipes coming with low omega-6 and saturated fat content
Great recipe, nice and creamy, but agree that it took much longer than 20 mins on the oven (closer to 35-40 mins)
I added bouillon and garlic granules to the sauce because my homemade hummus was low in salt and garlic
This is an amazing dish. I always appreciate the different ways to create creamy pastas and this was a first attempt at making it and it turned out great!
Fun easy recipe, but the 20 min bake isn’t nearly enough. I found that I needed to bake at least double that time in order to heat the whole thing
This was very good and so easy to make! I think next time I will try a red pepper hummus version
This was such a simple and delicious meal. I used elbows instead of shells because it’s what I had. I also had a leek in my fridge that needed eaten so I stir fried it and added it in. Yummy!
It’s very good, super healthy, and easy to add veggies too. I recommend a little sriracha
Add freshly grated half or more of nutmeg
Love this one, made it 10 times by now and also ordered the pasta in the video online :D
Comes together quickly and delicious!
As Sadia says in the video - the flavor really depends on how good your hummus is. Personally I like to boost the flavor of the sauce by adding crushed garlic and nutritional yeast, as otherwise the sauce is too bland for me. The dish works even better with thinly sliced potatoes instead of pasta.
I had a full tub of hummus that needed to be used up and this turned out to be the perfect recipe! I, like some of the reviewers, had some reservations about the coconut milk + hummus combo, but it turned out very creamy and delicious! I did make a few modifications however:
- I substituted rigatoni and found that the large tubes worked really well in this dish!
- My pasta was the thick, bronze die cut kind with a higher cooking time, so the 4-5 minutes noted in the recipe didn't work for me as the pasta was still really hard. I ended up cooking the pasta for 11 minutes (out of the 14 minutes recommended), which fortunately was perfect! I think given the varying pasta cooking times by shape and brand, boiling the pasta for 75%-80% of the recommended cooking time is a good rule of thumb.
- To avoid the bursting tomato issue, I used sliced sun-dried tomatoes instead, which was SO delicious here.
- I also subbed spinach for broccoli because I wanted to maintain the smoother texture. I didn't chop mine but really should have since I used full grown spinach, rather than the baby kind, and the leaves were way too large even after blanching.
- I also mixed in some crumbled Italian vegan sausage to boost the protein content and mixed in part of the cashew parm into the pasta to get the yummy nooch flavour throughout.
Easy, healthy, and tasty! I would definitely make this again!
Made it last night...
Very interesting taste, but the cherry tomatoes, if cut in halves, would have been better as the falvour from them never oozed out. Maybe the kind of cherry tomatoes we get here are a little on the bigger side and hence maybe the difference in outcome.
But overall, I enjoyed it with wine and was very easy with friends over. I just had to pop it in the oven last minute.
The idea is very nice 👍🏻😍
Tried it today ☺️
Just didn't like cherry tomatoes so it was easy to pick them as according to the recepie we have to put them whole 😎 (I don't like sour food and they turn out to be too sour for my buds)
But I added smoked tofu while baking and it was a very nice choice (personally ☺️) + more protein 🤩
One of my favorite recipes, especially in fall and winter. So cozy and comfortable. Very easy to make!
Amazing recipe - such a different take on pasta, and my family loves it! Love how the app guides you through the cooking process - the timers are very handy!
I love it!
This recipe was very good
Hi Sadia and the PUL team
I love your recipes and appreciate you sharing them.
I have not yet been able to get a blender that doesn’t break after a very short time. So I was wondering if some of the recipes that need a blender (including this one) could be done with an immersion blender instead? I’ve had one of those for years and it never breaks in me 😅
What a delicious meal and so easy to make ahead when entertaining! Everyone I have served it to asked me for the recipe, and I gladly direct them to this site as there are so many wonderful recipes to find here.
Another favorite! My family and I always give ratings of dishes, it’s just a fun thing we like to bond over. They said this was so good 9/10! They already want me to make it again.
I, like many viewers were also kinda skeptical about the sauce. Canned coconut milk and hummus? Sounds weird and a combo I’ve never used. But it was great. Things I did differently; I used a chopped Roma tomato instead of cherry tomatoes, I added a little bit of salt to the coconut/hummus sauce, I mixed half the parm into the pasta and then the rest on top prior to putting it into the oven.
Since I can't have tomatos I replaced them with an apple and added squash and chose buckwheat noodles. It was very delicious. Hummus as a noodle sauce is criminaly underrepresented and there is nothing more cozy then oven dishes. I absoluty recommend it. Tomato, hummus and noodles are a great combination and I am a bit sad, I could not make it as intended, but the recipe still lead me to a pleasent dish.
Absolutely delicious. Next time I’ll be sure to use the bigger shells, but it worked great with some smaller ones, garden grown tomatoes, and broccolini. I blended the vegan parm in with the coconut milk + hummus and it came out great. Super easy, quick, and an awesome weeknight dinner.
Instant hit! I used my Insta Pot and dumped the pasta + coconut milk + hummus after sautéing broccoli for a bit. The entire prep & cook time came down to 20 minutes! Love it!
Fast, easy, and very delicious!
I love hummus, I love pasta. Never would have thought about combining it though. This is my favourite pasta dish ever! I've been making it at least once a month for over 2 years now. Everyone I served this to loved it too.
Made this one! Simple ingredients & was sooooo yummy.
I made this 3 times by now because it's so good, easy and absolutely delicious :)
I like to make this dish when I have friends over and little time to prepare dinner. It's si simple and yummy!
Thank you for another great recipe! It felt very light, just the right amount of sauce, while still being very filling
I just realized I've never left a comment or review even though I have made SO MANY of your amazing recipes! This is probably our favorite: we've made so many variations depending on what we have in the house. My personal favorite is to swap marinara for the coconut milk and load it up with spinach, artichoke hearts, kalamata olives, and cherry tomatoes. So easy, tasty, healthy, and versatile! So grateful for all your amazing recipes!!!
This recipe is great, it’s so simple! It’s perfect to meal prep for the week which I love!
I absolutely loved this recipe. Wasn't sure what to expect since the ingredients are not "convetional", but it was absolutely delicious! Will for sure make it again!!
As other comments have already said I did not know what to expect of a hummus based pasta sauce... But may I just say it tastes amazing! I had some meal prepped/cut broccoli in the fridge so it came together in no time as well. Absolutely delicious!!
Another delicious recipe! I can't believe how amazing nutritional yeast is - I tried it for the first time with this!
Thanks Sadia and the rest of the team!
Best,
Alex
Love this recipe, I have made it multiple times by now and it has become a favourite in my family. I often use left over hummus of all different kinds and I did swap the cashew cheese with vegan cheese and it worked perfectly. I have also made it with smaller pasta and it also was delicious. Very easy, quick and tasty, the perfect combination!
What a wonderfully delicious meal. Will definitely be making it again.... and again.... and again... :-)
I cut up some Portobello mushrooms in big chunks, added some zucchini from the garden and instead of using hummus (yuk).. I used a sweet potato and cashew dip instead. I had some leftover baked pumpkin from the Creamy Butternut Squash and Sage Pasta I had made a couple of days before, and added it to my
pasta bake leftovers. Great recipe and so easy and quick. Thanks so much Sadia.
Loved how this recipe got me thinking outside the box for pasta sauces. Very cosy and moreish.
What a delicious looking meal! I did modify due to the ingredients I had, but what a wonderful concept it was! I had a bottle of red pepper hummus dressing (3 actually 😳) that I was looking for a recipe to use with it other than salad.... this worked great! I also had leftover roasted Brussels sprouts, parsnips, broccoli, potatoes, mushrooms, & carrots . I just warmed those up, mixed it all together and baked it according to directions! Even my 19 YO son loved it! This will definitely go into my rotation! Thank you!
I actually happened to have some leftover zucchini and kabocha squash lying around so I used those instead of broccoli and it turned out amazing. Will be making this again!
Yall the way this dish has blown my mind, I was worried that the coconut milk would make it creamier than I liked but holy smokes, it was perfect! Its a great party recipe too, if u have a bigger dish to bake it in. Also can I just mention how ridiculously easy this recipe is to make??? So delicious, will definitely make it again
Love this recipe, it's become a go-to!
We've tried this and it was yummy but I should have used a better hummus. I'm looking forward to trying it again.
How long can one keep the parmesan topping for if it's kept in the fridge?
Can this be frozen for later? I didn't realize it would make so much!
I loved this recipe, so creamy and felt very healthy, thank you!!
Huge love for this recipe!! 🤗
This became one of my go-to dishes because it is so easy to prepare.
I've already made it very often with a wide variety of veggies depending on the season and it always tastes great.
So thank you for sharing this recipe 🤗
This was yummy! I was apprehensive before making , worried The coconut milk flavor would be too strong and too sweet in the pasta. But it came out so good. Love how simple it was to make. I did stir the pasta twice while in the oven, used too deep of a baking dish. Vegan oatmeal was delicious! Will try with different flavoured hummus next time.
Just made this, and it is really delicious, and the part that surprises me the most is that the vegan Parmesan really tastes like the real thing. Thank you, PUL <3
I loved this hot, so creamy.
Maybe I’m weird but I also had it cold straight from the fridge the next day for lunch, and that was even more delicious, it became thick, comforting and refreshing
My toddler devoured it too
Thanks for this recipe!
So simple and so creamy! To save some time I just added the nutritional yeast to the pasta dish instead of making the parmesan cheese and once out of the oven topped with some spinach. Thanks for another great recipe!
Hey! I really like your recipies but could you pls add alternatives for those who don't have an oven. Sadly my student dorm does not have an oven.
P. S. Sorry if it's added work but the recipes are to die for :)
Made this pasta dish today! Was so good! Instead of coconut milk I used creamed coconut, purreed the broccoli stems with 3 gloves of raw garlic and some pasta water & truffle hummus 🥰
It turned out so creamy and good! Thank you for this amazing recipe.
I made this with gluten free pasta to accommodate a family member and it's still really good. New favourite. The vegan parmesan was a hit in my house even if my sister who doesn't like cheese and my dad who loves real cheese. Would recommend.
Never thought of making pasta with hummus but this is so yummy!! For a little twist I added a few green olives and the result was amazing. Thank you so much for all the delicious recipes you share with us.
I've made so many pasta gratins that have turned out mushy or dry (and sometimes both!), but this is the first time I stumble upon a recipe that comes out perfect in all ways! It's moist, in a good way!, and the taste is heavenly and cheesy! (I may add that I used 300 grams pasta shells instead of 400 grams.) I'll add this to my collection of favourite recipes. Thank you so much for creating this! You're really good at what you do!
Huge love for this recipe! This became my go-to dish if I don‘t have a lot of time because it is so easy to prepare and tastes amazing 🤗 Thanks so much for sharing this with us
Didn't exactly know what to expect from a hummus pasta bake, but this is really nice and creamy!! Definitely would make it again!
So good!!!! 💚
The only nuts my partner aren’t allergic to are pecans, hazelnuts, and macadamia. She can also eat seeds. I have wanted to share my favorite vegan recipes with her, but I don’t know how to replace cashews — any tips from a pro? Thank you!
Such a great recipe.
I love it recipe and the new site is amazing ❤️
I'm obsessed with this <3 we eat this every 2 weeks!
I made this for dinner tonight at my parents house and it was delicious! I'm not fully vegan (I'm vegetarian) and this is amazing, I'll be making it for my meat loving boyfriend in the next week! This is also a great blueprint for all kinds of other veggie pasta dishes, as long as you have pasta, hummus, and coconut milk I think this would be good with a wide variety of veggies depending on the season <3
Great recipe!
The creamy hummus sauce works so well in this dish, and the tomatoes add a delicious pop of freshness. Yummo!
I'm so thankful to have stumbled across the PUL website four years ago. Sadia develops recipes that are delicious, healthy, and so easy to follow. We enjoy Sadia's recipes so much that my husband and I pretty much exclusively cook PUL meals for lunch and dinner every week. Sadia, thank you for creating an array of scrumptious vegan food. Sending you love and gratitude from Australia :)
This is my husband's absolute favorite! He'd ask for this repeatedly (often times with chicken if we want added protein) but it's so simple and easy to make while also so delicious and healthy. We also love that we can make this 'customizable' by choosing whatever hummus flavor we want and it's such a great twist to the recipe as well!
We have this meal almost weekly for dinner! It‘s so easy to make and a really good alternative for non-vegan pasta bake.
One of my favorite easy go to dinners. I share this recipe with everyone! Also love how customizable it is through just changing the hummus flavor.
A super pasta recipe with one of my favorite veggies. Never thought of using hummus with my pasta.
For me a keeper.
A very unique taste!
Whenever I make Roasted Garlic and Red Pepper Hummus I make sure to keep some for this recipe. Thank you for the inspiration!
this one is a favourite! we used to go for this recipe on a more regular basis when it was still cold out, and it was just perfect. the combination of the creamy sauce and the fresh, juicy tomatoes is just 🤤 the best! it‘s so easy to make and you just gotta love the ingredients. (our son - now 1y/o - is very much into hummus and he also LOVED this meal!)
I love this recipe and usually add some canned tomatoes/tomato sauce to it because I like it a little bit more saucy.
This is so ridiculously easy and such a good, quick, student friendly meal. I'm also such a hummus lover, I always buy the family packs even though I'm the only one consuming it. Thank you for this recipe!
This recipes is so easy to be loose with! Cashews aren't really in the college budget, but it tastes great without the parmesan! But the short ingredient list, and uncomplicated prep have made this such an easy go to the last couple of months! My favorite hummus to use is a garlic hummus. (It's just a little too good though, it becomes addictive at that point :'D). I've also tried throwing other vegetables in there, but still find the broccoli/tomato combo the best as is!
This hummus bake is great! The bursts of flavor from the roasted tomato is probably my favorite part! And the parmesan is an interesting flavor experience as well that I think adds a bit of crunch. Another great recipe!
I've lost track of how many times I've made this, I know the recipe by heart. Such an easy, yummy and nutritious weeknight dinner! I've tried different flavors of hummus too, to switch it up sometimes :) Great recipe!
This recipe is a great when you need to use up hummus. I don’t love using the oven when it’s hot out, so I usually broil the cherry tomatoes in the toaster oven and boil the pasta and broccoli together. After I drain the pasta, I use the same pot to make the sauce, then throw everything together. Quick, easy, creamy, and so much more filling than you think it would be! I skip the Parmesan; it doesn’t need it and I’m too lazy lol.
Thank you for such wonderful recipes! The sauce for this pasta is too rich for me though, can I substitut the coconut milk for another liquid?
Another delicious recipe!
Hi!
A big fan all the way from Sri Lanka 😊
If I use freshly squeezed coconut milk instead of canned coconut milk, will it change the consistency of the sauce? If so, do you have an tips?
Also, I have to say, your videos are a delightful visual experience!
This was a super easy and incredibly flexible recipe! I just threw in whatever veggies that I liked and it was equally delicious. I’ve never imagined eating pasta with hummus, let alone mixing it with coconut milk so this was a very pleasant surprise🤤 I’ll definitely remake this! Also loved the fact that there were so few dishes to wash😂 Thanks Sadia <3
I just made this pasta and my boyfriend and his brother loved it. You have a great channel and blog Sadia. Thank you for all the information you share with us to have a healthy life.
Since this recipe came out (which was not so long ago) I've made this 7 or 8 times already! It's so delicious and goes well with any kind of hummus. If you're looking for a recommendation: try Ithaka's lemon garlic hummus (or any other brand's lemon flavored hummus). I also add a bit of "kashundi" or Bengali-style mustard (similar to Dijon) on the side and it goes so well with the broccoli!
I love your recipes and your simple life style so much. Sometimes its hard to explain for other that being vegan is not expensive and that its so simple for that you a good example.
Keep it up 👍🏽