Vegan Creamy Tomato Pasta

Yumna Jawad
Updated

5 from 9 votes

This Vegan Creamy Tomato Pasta uses hummus as the secret ingredient for adding a creamy consistency and lightened up color to the classic marinara recipe.

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Regular tomato pasta can be so boring, so basic, so blah sometimes. Add a creamy touch to it, and the color transforms, the flavor transforms and my excitement level transforms! But in this vegan creamy tomato pasta recipe, the creamy touch is definitely not cream, or anything remotely dairy-based. Its *hummus*!

This Vegan Creamy Tomato Pasta uses hummus as the secret ingredient for adding a creamy consistency and lightened up color to the classic marinara recipe. It's a twist on the popular rosa sauce and a break away from the basic marinara sauce recipe. You can pair with it with any pasta and protein of choice!

I grew up proudly Lebanese, and we ate hummus just as it is with some olive oil and pita bread. As hummus has become mainstream, so too have its uses. And this is one of the latest trends in the hummus world – adding it to pasta for a creamy consistency that you can’t even detect! See it’s just a lightened up marinara!

How to Make Vegan Creamy Tomato Pasta

To start, I make my basic marinara sauce, which is to-die-for! It’s so basic but the fresh ingredients and fresh tomatoes are what make it out-of-this-world staple sauce recipe! I sautee garlic with olive oil and oregano, then I add some tomato paste, fresh tomatoes and fresh basil and it looks like this:

This Vegan Creamy Tomato Pasta uses hummus as the secret ingredient for adding a creamy consistency and lightened up color to the classic marinara recipe. It's a twist on the popular rosa sauce and a break away from the basic marinara sauce recipe. You can pair with it with any pasta and protein of choice!

The moment of true excitement is when I add the hummus to it. I stir it on low-heat for a couple minutes until the hummus is fully incorporated and it just lightens the sauce to a rosa color. You can use store-bought hummus or make a big batch of my basic hummus recipe and spare half a cup for the sauce.

Then you add the pasta of choice and garnish it with fresh basil. It’s as simple as that, but it’s as scrumptious as that – a nice change from marinara sauce always being the main event!

This Vegan Creamy Tomato Pasta uses hummus as the secret ingredient for adding a creamy consistency and lightened up color to the classic marinara recipe. It's a twist on the popular rosa sauce and a break away from the basic marinara sauce recipe. You can pair with it with any pasta and protein of choice!

I’m obsessed with this combination! And next I’ll try hummus in an Alfredo style pasta!

If you’ve tried this healthy-ish feel good Vegan Creamy Tomato Pasta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Vegan Creamy Tomato Pasta in a white bowl
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Vegan Creamy Tomato Pasta

This Vegan Creamy Tomato Pasta uses hummus as the secret ingredient for adding a creamy consistency and lightened up color to the classic marinara recipe.
5 from 9 votes
Author Yumna Jawad
Servings 6 servings
Course Main Course
Calories 163
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Equipment

GreenPan Padova Ceramic Non-Stick 10Pc Cookware Set, Light Blue
Ceramic Nonstick Cookware Set

Ingredients
  

  • 1/4 cup olive oil
  • 2 garlic cloves minced
  • 1 tsp oregano
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato paste
  • 2 cups pasta water
  • 1 Tbsp fresh basil
  • 1/2 cup hummus packaged or pre-made
  • Pinch of sugar
  • 12 oz pasta of choice
  • More fresh basil to garnish

Instructions

  • In a large heavy saucepan on medium heat, heat olive oil, then add the minced garlic and oregano. Stir for 2-3 minutes, but do not let the garlic get brown.
  • Add the diced tomatoes, tomato paste, pasta water, basil, salt and pepper. Cover and cook for 10 minutes.
  • Uncover and stir in the hummus and add a pinch of sugar. Simmer the sauce for 5 minutes until the hummus becomes well incorporated.
  • Add more water to adjust the sauce to desired consistency.
  • Serve with pasta of choice with additional fresh basil as garnish.

Video

Notes

Storage: Store any leftovers in an airtight container. It will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However you can use any pasta of choice, any marinara sauce you like and any hummus (homemade or store bought). You can also leave out the sugar if desired.

Nutrition

Serving: 1serving, Calories: 163kcal, Carbohydrates: 14g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Sodium: 526mg, Potassium: 620mg, Fiber: 3g, Sugar: 6g, Vitamin A: 760IU, Vitamin C: 16.7mg, Calcium: 54mg, Iron: 2.6mg

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Vegan Creamy Tomato Pasta in a white bowl

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Comments

  1. This recipe is delicious! I added some cayenne pepper because I like my food to have a nice kick 😉

    Reply

    1. So glad you liked it! I haven’t tried freezing it. I usually don’t freeze pasta because we have a family of 4 and it just tastes best when freshly cooked. I think it may become soggy if frozen and thawed.

      Reply

  4. I’m vegan, partner is not. He doesn’t love most things I make but he was very happy with this and said he would be happy for it to join the rotation. THANK YOU!! Hahaha

    Reply

  5. I absolutely loooved it! I served it with roasted garlic bread and I ate two bowls …it’s sooo bomb! Thank you so much. I’m learning to cook for myself, so I need help. Lol and I appreciate you and giving out your recipe! I’m a happy vegan right now…thank you for sharing this, I found you on insta gram! Love your page. #vegan #feelgoodfoodie 🙂

    Reply

  7. Hi Yumna, I am making this recipe right now and there are some inconsistencies. In your video it says to add 2 cups of pasta water and in your written instructions it says to add 1 cup. Which one do you recommend I do?
    Thanks!

    Reply

    1. Hi Megan, Ahh, I caught you too late. The good thing is if you did 1 cup or 2 cups, it shouldn’t matter too much, but it should actually be 2 cups of water. If you used only 1 cup, the sauce was probably slightly thicker, but that’s no problem either. Hope you enjoyed it! I’ll update the written instructions on the blog. Thank you!

      Reply