Creamy Roasted Red Pepper Pasta

creamy roasted red pepper hummus pasta in a skillet with a wooden spoon sticking out of it

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A creamy, easy, and weeknight-friendly pasta dish packed with plant-based protein! I truly make this every single week.


  • sautéed mushrooms
  • 8 ounces pasta (I use chickpea pasta)
  • 10 ounces roasted red pepper hummus*
  • up to 1 teaspoon red pepper flakes**
  • zest of 1/2 lemon (optional)
  • ~1/2 cup reserved pasta water
  • salt + pepper
  • Vegan Parmesan and fresh parsley, for topping


  1. Start cooking your sautéed mushrooms in a large enough skillet to fit your pasta into once it is cooked. You’ll build the sauce and dish in this skillet!
  2. A few minutes after starting your mushrooms, start cooking your pasta in a separate pot according to package instructions. Be sure to reserve at least 1/2 cup of pasta water to thin out the sauce.
  3. When the mushrooms are cooked to your liking, add the hummus, red pepper flakes, and optional lemon zest to the skillet over low heat.
  4. Slowly add your reserved pasta water to thin out the sauce, then toss your cooked pasta into the sauce. 
  5. Carefully taste, and season with salt or pepper if needed –– I really like an extra crank of black pepper with creamy pasta sauces like this!
  6. Top with vegan parmesan and parsley and enjoy!


* It should go without saying, but be sure to use a hummus you like the flavor of. For example, I don’t love the flavor of Sabra, so I don’t use it here. I actually really enjoy Aldi’s Park Street Deli Roasted Red Pepper Hummus in this dish!

** This amount makes this dish spicy. If you’re sensitive to heat or nervous about the amount, start with 1/4 teaspoon and increase if desired.

Keywords: creamy vegan pasta, hummus pasta, vegan pasta with protein

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