I haven’t posted any original recipes on my blog yet because I don’t really consider myself to be a food blogger. I see other blogs with beautifully curated recipes that look well thought out and paired with professional quality photography.

When I cook, I hardly ever follow a recipe exactly and end up making quite a few dishes that end up being an original creation.

This particular pasta dish came about when I had a lot of vegetables in my fridge that I needed to use up, including ripe avocados, along with a container of hummus. I had a feeling that the avocado and hummus would combine to form the perfect creamy sauce for a veggie pasta dish. I decided to use rotini pasta because the spirals hold on to the avocado/hummus combo better than a pasta with a smooth surface.

I presented the dish to my husband apprehensively, not sure how it turned out. He loved the taste and all of the nutrients I managed to cram into this meal. I’m glad my version of clean-out-the-fridge pasta turned out to be a keeper!

Avocado Hummus Pasta 

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A 30-minute creamy vegan pasta loaded with veggies and tossed in a creamy sauce made from ripe avocados and hummus.

Serves: 6

  • 1 lb rotini pasta (substitute as needed)
  • 3 tsp olive oil
  • 3 cloves garlic, minced
  • 16 oz white button or baby bella mushrooms, sliced
  • 1 bunch asparagus, chopped
  • 8 oz sugar snap peas
  • 1 cup frozen or fresh spinach, chopped
  • 1 large cucumber, chopped
  • 3 oz sun-dried tomatoes, julienned
  • 2-3 ripe avocados, chunks
  • 10 oz hummus, any flavor
  • 1 tbsp garlic powder
  • salt, pepper to taste
  1. Cook noodles according to package instructions, drain, and set aside.
  2. Chop veggies and set aside.
  3. Add olive oil to a large saucepan. Saute minced garlic until aromatic. Add mushrooms, asparagus, cucumber, spinach, and sun-dried tomatoes. Saute until tender.
  4. Add pasta, avocado, and hummus to the pan and mix gently.
  5. Add garlic powder, salt, and pepper.
  6. Serve warm. Store leftovers in the fridge for a few days.



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