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hummus pasta bake with cherry tomatoes and spinach

Easy Hummus Pasta Bake Recipe (vegan)

Try this easy hummus basta bake! Rigatoni pasta, tomatoes, broccoli and spinach are coated in a creamy and comforting hummus sauce. This recipe is vegan, sos free, high in protein and can be made gluten free, if wished.
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course
Cuisine Dairy-Free, Egg-Free, SOS free, Vegan, Whole Food Plant Based
Servings 4 servings


  • 20x20cm / 8x8" casserole, or bigger


  • ¼ cup nutritional yeast (15g)
  • cup vegetable broth (30ml)
  • 1 tablespoon miso paste
  • 1 ½ cup hummus* (250g)
  • 1 cup broccoli florets (100g)
  • 1 cup cherry tomatoes (150g)
  • 4 cloves of garlic
  • ¼ cup sun-dried tomatoes, cut into strips (15g)
  • 1 cup reserved pasta water (120ml)
  • 2 handfuls of baby spinach optional
  • 6 oz of dry pasta (eg rigatoni)** (160g)
  • Italian seasoning and black pepper to taste


  • Preheat oven to 190°C / 375°F.
  • In a baking dish add nutritional yeast, vegetable broth, and miso paste whisk together. Add hummus and whisk again. Then add garlic, broccoli, sun-dried tomatoes, and cherry tomatoes and stir around once more. Bake for 10 minutes. Pre-cook pasta in boiling water while the sauce is baking (follow package instructions, but cook 2-3 minutes shorter). Your want your pasta slightly undercooked!
  • After baking, add fresh lemon juice, cooked pasta with 1 cup of pasta water, and spinach, if used, to the baking dish. Give it a good stir and bake for another 30 minutes. Check on it and stir around thoroughly every 10-15 minutes.
  • Take out of the oven. Add some Italian seasoning and black pepper. Serve hot and enjoy!


**Pasta: For an extra boost in protein choose a high protein pasta, like bean-based pasta. For a gluten free version use gluten free pasta.
Keyword Hummus Pasta Bake, Pasta Bake, Vegan, WFPB, Whole Foods Plant Based