Pasta bakes are perfect for chilly nights, and this baked hummus pasta dish is no exception. The recipe comes from Peaceful Kitchen by Catherine Perez at Plant-Based RD . It combines creamy hummus – a beloved Middle Eastern spread – with a classic tomato-based pasta, creating a delicious fusion of Italian flavors and protein-rich chickpeas.
Read more: 3 Vegan Pasta Bake Ideas For this vegan recipe, you’ll use Italian-inspired ingredients like cherry tomatoes, sun-dried tomatoes, basil, oregano, rosemary, lemon, and garlic. Mix these with hummus and nutritional yeast for a cheesy touch, then toss in perfectly al dente rigatoni. The result is a comforting, protein-packed dish that’s both satisfying and flavorful.
You can make your own hummus by blending chickpeas, tahini , lemon , garlic, and salt, or simply use your favorite store-bought version. This baked hummus pasta is versatile, wholesome, and easy to prepare – ideal for cozy evenings. Read more: 23 Comforting Vegan Pasta Recipes Baked hummus pasta Ingredients Kosher salt to taste 2 pints cherry tomatoes 4 garlic cloves 2 to 3 tablespoons extra-virgin olive oil 1 cup hummus 1⁄2 teaspoon dried basil 1⁄2 teaspoon dried oregano 1⁄2 teaspoon dried rosemary 8 ounces rigatoni 1⁄3 cup sun-dried tomatoes julienned 3 tablespoons nutritional yeast 5 to 6 fresh basil leaves chiffonade* see note Juice of 1⁄2 lemon Freshly ground black pepper to taste Instructions Preheat the oven to 400oF and bring a large pot of .
