Main image of Creamy Hummus Pasta Bake

Creamy Hummus Pasta Bake

45 min


10 ingredients or less

This pasta recipe is rich and creamy, and easy to whip together. It comes together with under 10 ingredients, and makes use of hummus to both flavour and add a wonderful creaminess to the sauce. The recipe is a forgiving one, so toss in whatever veggies you have in the fridge, and enjoy!



45 min


10 min


35 min


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  • ½
    head broccoli
  • 6¼ cups (400 g)
    dry shell pasta
  • ¾ cup + 1 Tbsp (200 g)
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 1½ cups (224 g)
    cherry tomatoes

Vegan parmesan cheese

  • ½ cup (65 g)
    raw cashews
  • 2 Tbsp (19 g)
  • ¼ tsp
    garlic powder (optional)
  • ⅛ tsp

Optional garnish

  • fresh basil
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  1. Preheat the oven to 390°F (200°C).
  2. Cut the outer thick skin on the stem of the broccoli and discard. Cut the stem into little pieces. Cut the broccoli florets into bite-sized pieces.
  3. Cook the pasta in salted boiling water according to package instruction. Cook until tender, but not quite done, ideally stopping about 3 - 4 minutes before the pasta is al dente. Add the chopped broccoli stem to cook with the pasta in the last minute. Then drain.
  4. Add the pasta to a large 11 x 8 inch (28 x 21 cm) baking dish.
  5. To a large bowl, add the coconut milk and hummus, and mix until well combined. Pour this overtop the pasta.
  6. Add the broccoli and tomato, to the baking dish, and toss everything to coat.
  7. Bake in the centre rack of the preheated oven for 20 minutes.
  8. Meanwhile, make the vegan Parmesan cheese by adding the cashews, nutritional yeast, garlic powder, and salt to a small food processor. Blend until a fine meal-like consistency is achieved.
  9. If desired, although optional, add some of the Parmesan cheese to the top of the baked pasta and bake for an additional 3 - 5 minutes to toast.
  10. Serve the pasta while hot, and sprinkle overtop more Parmesan cheese. Enjoy!


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 62%

dry shell pasta

Proteins 9%


raw cashews

nutritional yeast

Fruits & Veggies 29%

head broccoli

cherry tomatoes

No significant sources of calcium


canned full-fat coconut milk

raw cashews

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Christy - May 1, 2021, 8:01 a.m.

This was a super easy and incredibly flexible recipe! I just threw in whatever veggies that I liked and it was equally delicious. I’ve never imagined eating pasta with hummus, let alone mixing it with coconut milk so this was a very pleasant surprise🤤 I’ll definitely remake this! Also loved the fact that there were so few dishes to wash😂 Thanks Sadia <3

PUL Team - May 1, 2021, 8:28 p.m.

Thank YOU for the glowing review, Christy! We are so grateful to hear you enjoyed the pasta. Gotta love have little dishes to deal with after cooking 😀

Delia - April 21, 2021, 10:51 p.m.

I just made this pasta and my boyfriend and his brother loved it. You have a great channel and blog Sadia. Thank you for all the information you share with us to have a healthy life.

PUL Team - April 22, 2021, 3:43 a.m.

Thank you, Delia, for all your support and for being part of the PUL family ✨🥰

Deb - April 17, 2021, 1:12 a.m.

Since this recipe came out (which was not so long ago) I've made this 7 or 8 times already! It's so delicious and goes well with any kind of hummus. If you're looking for a recommendation: try Ithaka's lemon garlic hummus (or any other brand's lemon flavored hummus). I also add a bit of "kashundi" or Bengali-style mustard (similar to Dijon) on the side and it goes so well with the broccoli!

Deb - April 17, 2021, 1:15 a.m.

Mustard also helps get more of the helpful compound sulfurophane from the broccoli, but I enjoy it most for the taste!

PUL Team - April 19, 2021, 2:37 a.m.

We're so grateful for your wonderful review, Deb! Thank you for taking the time to share this with us 🥰

Fortuna - March 22, 2021, 8:47 a.m.

I love your recipes and your simple life style so much. Sometimes its hard to explain for other that being vegan is not expensive and that its so simple for that you a good example.
Keep it up 👍🏽

PUL Team - March 30, 2021, 11:10 p.m.

Aww thanks so much for the support, Fortuna! Enjoy the recipe :D