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    Hummusapien » Recipes » Lunch and Dinner » Creamy Vegan Pasta Primavera

    ★★★★★ from 2 reviews

    Creamy Vegan Pasta Primavera

    Published Mar 29, 2018 · Modified Aug 8, 2022 · by Alexis Joseph · 13 Comments

    Jump to Recipe

    This healthy 30-minute Vegan Pasta Primavera made with whole grains, fresh veggies and a creamy sauce is the perfect satisfying meal! 

    This healthy 30-minute Creamy Hummus Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

    HOW DID I NOT THINK OF THIS SOONER? After loads of Thai pasta salad, we're onto warm dishes!

    You really can't go wrong with carbs and hummus, am I right? Crackers, toast, rice cakes...NOODLES!

    We eat a lot of pasta in the hummus household. It's so quick and easy to boil noodles, roast up some veggies, and dress it up with a flavorful sauce.

    Speaking of sauce, did you know Sabra makes more than just hummus? When I laid mouth on their new Mediterranean Bean Dips made with white, red, and black beans plus veggies, herbs, and spices, I knew they were just destined to meet a noodle or three.

    This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

    All I did to create this mega creamy and flavorful sauce was combine the Spinach and Roasted Garlic Mediterranean White Bean Dip (I love the Sundried Tomato and Basil flavor, too!) with leftover pasta water, lemon juice, salt and pepper.

    So freaking easy! The flavors from mushrooms, cherry tomatoes, peas, kale and asparagus all cozy with the hummus sauce and spaghetti are just meant to be. Oh and no judgment if you eat crackers dipped in bean dip while the noodles are cooking.

    This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

    Easy one pot meals like this Creamy Spring Vegetable Pasta Primavera are what make eating healthy possible for us during the week.

    I know I'm not alone when I say that when I come home from a long day at work, the last thing I want to do is cook. And clean.

    Don't get me wrong---I love food. But it's not about extravagance or hours in the kitchen. No thank you. It's about cooking with ingredients that are close to my heart. That make me feel cozy.

    This recipe celebrates simplicity and ease. It's what cooking should be---familiar, wholesome, and satisfying.

    This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

    My favorite thing about this pasta recipe is that it uses an everyday, affordable, and approachable ingredient in a new way.

    We've got our whole grains, veggies, leafy greens, plant-powered protein, and healthy fats all in one pot. Did I mention it'll be on the table in less than 30 minutes? Cheers to making dinner simple again.

    Enjoy this cozy meal with someone you absolutely love, preferably with a tall glass of wine. You deserve it!

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    Creamy Vegan Pasta Primavera Recipe

    ★★★★★ 5 from 2 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 4-6 1x
    • Category: Main Meal
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.


    Ingredients

    Units Scale
    • 1 lb whole grain spaghetti (sub gluten-free spaghetti if needed)
    • 1 tbsp olive oil
    • 8 oz mushrooms, sliced
    • 8 oz cherry tomatoes, sliced in half
    • 1 lb asparagus, woody ends removed and chopped into 1-inch pieces
    • 2 cups kale, finely chopped
    • 1 cup frozen peas, thawed
    • 1 8oz container Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip
    • 1 cup pasta water (more if needed)
    • Juice of half a lemon
    • 1 tsp salt
    • Freshly ground black pepper

    Instructions

    1. Bring a large pot of water with a big pinch of salt to a boil. Cook noodles according to package directions. Reserve 1 ½ cups of water for the sauce and then drain noodles. Keep the pot handy.
    2. Meanwhile, heat oil over medium heat in a large skillet with a lid. Once hot, add mushrooms plus a pinch of salt and pepper and saute for 5 minutes. Add tomatoes and saute for another 3 minutes. Add asparagus and cover pan for about 5 minutes, or until asparagus is crisp tender.
    3. Remove lid and add kale, cooking for a couple minutes or until wilted. Stir in peas. Transfer veggies to the pasta pot and add back in the pasta along with hummus, 1 cup pasta water, lemon juice, salt, and pepper to taste. Stir and add more pasta water if needed to get a sauce consistency. Serve warm!

    Keywords: vegan pasta primavera

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

    This post is sponsored by Sabra. Thanks for supporting the brands that make Hummusapien possible!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Lois says

      December 16, 2018 at 5:35 pm

      Just made this dish and we love it!! Will definitely make it again?

      Reply
      • Alexis says

        December 16, 2018 at 8:40 pm

        So glad you liked it, Lois!

        Reply
    2. Vanessa says

      April 26, 2018 at 4:55 pm

      I loved this recipe! I actually used rosasted red pepper hummus since thanks to Costco I had a big container of it! Haha. I used red lentil penne. Only used mushrooms and kale since that's all I had. I did it as a one pot meal. Sautéed veggies in little bit of coconut oil. Lemon juice definitely completes it! Thank you!!

      Reply
      • Alexis says

        April 27, 2018 at 7:54 am

        Mmmmm love your idea of roasted red pepper hummus!!

        Reply
    3. Courtney says

      April 06, 2018 at 6:40 pm

      It was a life changing day when I realized that hummus makes an awesome vegan cream sauce. So easy and an extra serving of veg! This sounds like a great recipe!

      ★★★★★

      Reply
      • Alexis says

        April 07, 2018 at 7:23 am

        Yesss it’s so creamy!!

        Reply
    4. Lynne James says

      April 03, 2018 at 5:32 pm

      I love this idea, however do you have a recipe to make white bean dip for this? I'd prefer to make my own. THanks!

      ★★★★★

      Reply
      • Alexis says

        April 04, 2018 at 7:22 am

        Nope, sorry! You can use any hummus instead too 🙂 a can of chickpeas, tahini, lemon, garlic, and salt!

        Reply
    5. Sherwood says

      March 29, 2018 at 9:23 pm

      How is this as leftovers? Have you even had the chance to test that out? lol It looks like it would dry out...

      Reply
      • Alexis says

        March 30, 2018 at 8:46 am

        I liked the leftovers. You can always add more water to thin out the sauce.

        Reply
    6. Dylan says

      March 29, 2018 at 3:50 pm

      Deeeelish!!!

      Reply
    7. Kori says

      March 29, 2018 at 9:13 am

      ???? I LOVE to use hummus as a salad dressing & pasta sauce, but I sometimes forget to do so. This recipe will absoluteky be enjoyed in our household soon! I have a box of GF spaghetti noodles just waiting to be transformed into this incredible meal.

      Reply
    8. Charmaine Ng | Architecture & Lifestyle Blog says

      March 29, 2018 at 6:01 am

      I haven't had cream-based pasta in a while! I prefer tomato-based ones, but seems like I'm going to have to give this a try. Hummus is SO my thing. ❤️

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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