Are you looking for a speedy, healthy meal? Do you want to use only a small amount of ingredients or leftovers from the fridge? Then this Creamy Hummus Linguine recipe is perfect for you!
Use hummus and some of the pasta cooking water to create a healthy, creamy sauce for this pasta dish! This recipe for Creamy Hummus Linguine is perfect for a weeknight dinner, as it requires a minimum amount of ingredients and can be prepared in only 15 minutes!
I created this recipe when I had some leftover homemade hummus in the fridge that needed to be eaten. So, I thought, why not try and turn it into an easy, no-fuss pasta sauce? I jazzed it up a little by adding some extra onion, garlic and tomatoes and the result was great! A creamy sauce that perfectly coats your pasta and only took 15 minutes to make!
The best thing about this recipe is that it can be made as a single serving! No leftovers, and you can easily double, triple, etc. the recipe if you want to feed more people!
This makes this creamy hummus linguine recipe perfect for students wanting to make “dinner-for-one”!
You only need a few basic ingredients for this deliciously creamy pasta dish…
You can, of course, use any kind of pasta you have for this recipe; I just really love linguine and think they soak up this creamy hummus sauce really well! Spaghetti would be a really good alternative!
The sauce for this creamy hummus linguine is made by simply mixing hummus with some of the water you cooked the pasta in. You can use any hummus you like, be it shop-bought or homemade. If you want to try making your own hummus, why not try my recipe for hummus here.
For more pasta recipes that are great for students or serving only 1 person, why not try this delicious veggie Penne Tricolore, Pasta Verde, Meatball Spaghetti, Spaghetti with Sundried Tomato Pesto, or Spaghetti Pesto with Feta Cheese?
Creamy Hummus Linguine | Student Recipe | Dinner for One
Recipe
Ingredients:
- 70g linguine (or spaghetti)
- 60g hummus
- 1 tsp olive oil
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 8 cherry tomatoes
- Chilli flakes (optional)
- Salt, pepper
- Fresh parsley or basil, to serve
Method:
- Bring a medium saucepan of water to the boil. Once boiling, season the water with a generous amount of salt and add your pasta. Cook according to packet instructions, roughly 9-11 minutes.
- In the meantime, finely chop the onion, mince the clove of garlic and quarter the cherry tomatoes.
- Once the pasta is cooked, pour some of the pasta water into a mug and set aside. Drain the pasta, leave in the colander and cover with the lid of the pot to keep warm.
- Return the saucepan to the heat and turn it down to low. Gently heat 1 tsp of olive oil.
- Once the oil is hot, add the onions and garlic and cook for a few minutes until they start to soften. Then add the chopped tomatoes and cook for a further 2-3 minutes.
- Next, add the hummus and drained linguine to the pot. Start by adding 2-3 tablespoons of the reserved pasta water and stir together, adding more of the water until the sauce reached a creamy consistency.
- Season the creamy hummus linguine with plenty of salt, pepper and chilli flakes and scatter over some chopped fresh parsley or basil to serve.
