Vegan Creamy Tomato & Mushroom Spaghetti
with Shallot, Almonds & Parsley
- Wheat
- Sesame
- Tree Nuts
Get ready for a rich, luscious vegan pasta dinner idea! Hummus may sound like an odd addition to pasta sauce, but trust us, it’s what gives our vegan pasta its next-level creaminess. You’ll start by sautéing mushrooms and shallot, then add zingy sun-dried tomatoes and garlic and finish the sauce with hummus and olive oil. After mixing in the spaghetti, you’ll serve the pasta with a crunchy sprinkle of sliced almonds, parsley, chili flakes, and fresh lemon for a pasta night worthy of your favorite bowls.
Ingredients
4 ounce
Cremini Mushrooms
1 unit
Shallot
2 clove
Garlic
1.5 ounce
Sun-Dried Tomatoes
¼ ounce
Parsley
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Tomato Paste
2 unit
Veggie Stock Concentrate
4 tablespoon
Hummus
(Contains: Sesame)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes. Finely chop parsley. Quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.
• Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes. • Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (½ cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes. • Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.
• Add drained spaghetti and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce. • Taste and season with salt and pepper if needed.
• Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful sauce; some found the hummus addition surprising but delicious 🍲.
- Ease of prep: Quick and simple for most, though a few noted longer prep time for chopping sun-dried tomatoes.
- Suggestions: Consider toasting the almonds, adding more mushrooms, or swapping in angel hair pasta for variety.
- Leftovers: Sauce may thicken when stored; add a splash of water when reheating to restore creaminess.
- Spice: The chili flakes add a nice kick; adjust to taste or try Cholula sauce for heat.
Reviews from our home cooks
I was skeptical about the hummus mixed with red sauce, but combined with the spice this was amazing! Definitely one of the best meals I've had on here so far and I really hope it returns! It was a perfect vegan alternative to the sun dried tomato pasta recipe. Please do more vegan pasta recipes like this one!
For me it took a bit longer to make, with cleaning and slicing the mushrooms. Flavor was amazing and I would have never thought to use hummus... I will definitely use this trick on some of my own meals.
Once served, the pasta was a bit sticky (not really like how I'm used to spaghetti), but that was merely observation. Not enough for me to dislike the dish however, I was quite happy that there was a tasty vegetarian recipe that wasn't a middle-eastern dish. While I enjoy middle-eastern food, my last go-round with HelloFresh, that was really all that was on offer in regard to vegetarian meals. It became rather monotonous.
The creamy sauce is delicious and the vegetables were good. It was a tad salty but that was probably because the last step I added more salt, will remove that next time.
Very good! The hummus is subtle but a nice change of pace from the typical spaghetti. We loved the almonds on top too.
This was really delicious. The flavor was quite strong, which is probably because of the dried tomatoes. I did without the almonds - I didn't think they were necessary.
I didn't care for the almonds on it. I did however really enjoy it with it being a vegan dish. I don't usually eat vegan food. First time trying hummus as well, which I found quite tasty.
Wow! I was pleasantly surprised. I am usually a Spaghetti and Meatballs kinda gal, but I really enjoyed this. I will definitely order this again.
I liked the base of this recipe and thought the ingredients were very good, but felt like it needed a few adjustments. First of all, I made this vegetarian instead of vegan by substituting the hummus for creme fraiche (that I had from another recipe). I also added more mushrooms and a bit of parm cheese. I toasted the almonds first too-- like your other almond pasta dish recipe says to do. I think this recipe would be much better with the creme fraiche vs. the hummus though.
Your sundried tomatoes aren't dry, it's like they've just been pressed and most of the juice has been removed, but aren't actually left to cure. The recipe needs no sugar, tomato paste is already sweet enough. Also, I added an equal amount of fresh basil.
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