This is the secret ingredient for a creamy pasta sauce (and no, it’s not cream)
Life is full of secrets, and when it comes to cooking secrets, we’re not the stingiest. We’re happy to share them with you. This time, we have a secret ingredient for your pasta sauce: hummus. Yes, the chickpea spread that vegans and non-vegans alike love. But you didn’t know it was also the perfect pasta sauce upgrade, did you? Hummus works like magic in a creamy pasta sauce. But why does it work so well?
Hummus: more than a dip
Of course, we know hummus as that delicious dip for your crudités, falafel and pita bread, but did you know it’s also a secret weapon for creamy pasta? I learned this trick from my friends at The Kitchn.
Hummus is naturally creamy thanks to the chickpeas, nutty tahini and garlic that come together in a light, creamy spread. It has a velvety texture that, believe it or not, works incredibly well in pasta sauce. And no, you really don’t have to be vegan to try it. Take it from this non-vegan: it’s very, very delicious.
Hummus with pasta water
When you mix hummus with pasta water, it turns into the silkiest, creamiest sauce you’ve ever tasted—and all without adding cream. It stays wonderfully sticky and clings perfectly to the pasta. Plus, it’s actually very easy to make. Is the sauce too thick? No problem, just add a little extra pasta water and you’ll have the perfect sauce. So it’s not only creamy, but also practically foolproof.
How to make creamy hummus pasta
And now, the moment you’ve been waiting for: the recipe for that creamy hummus pasta you’ll want to make every week. The secret is simple and quick. You only need a few ingredients, but the magic happens in the pan. You can keep the recipe completely vegan, but I like to add extra butter and Parmesan cheese.
1. Cook the pasta
Cook half a regular package of pasta (about 225 grams; any type works, but spaghetti is especially good here) in plenty of salted water until al dente. Don’t forget to set aside a little pasta water (about a cup) before draining the pasta. We’ve said it before: pasta water is liquid gold.
2. Drain the pasta
Place a few handfuls of baby spinach in a colander. Drain the pasta over the spinach so the heat slightly wilts the leaves. That way, you immediately add some extra vegetables to your dish!
3. Make the sauce
Melt a little butter in a medium-sized pan over medium heat. Add a generous spoonful of miso paste and a few crushed garlic cloves. Fry briefly until the garlic starts to smell fragrant and the miso has softened (about 1–2 minutes). Then add a container of hummus, stirring well until smooth and heated through. Turn off the heat as soon as everything is deliciously creamy.
4. Finish and serve
Add the pasta to the sauce, along with a few spoonfuls of the reserved pasta water. Stir well until everything is creamy and saucy. If you want the sauce a little thinner, simply add more pasta water. Season with salt and pepper. And if you want an extra upgrade, serve the pasta with lemon wedges and Parmesan cheese.
So the next time you make pasta, add a container of hummus and discover why this is the secret ingredient you didn’t know you needed.
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