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creamy pasta with vegetables in a white bowl

Creamy Caramelized Onion Pasta

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: dinner, pasta


This creamy pasta is completely dairy free with the base of the sauce being hummus!


  • 1/2 pound linguine
  • 1 tablespoon olive oil
  • 1 sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound crimini mushrooms, sliced
  • 4 cups baby spinach
  • 8 oz. jar roasted red peppers, packed in water, sliced
  • 1 (10 oz.) container Sabra Caramelized Onion Hummus
  • 1/3 cup low-sodium vegetable broth
  • salt, to taste


  1. Cook pasta according to pasta directions.
  2. In a large saute pan, heat olive oil over medium heat. Saute onions and garlic for about 4 minutes, until the onion is translucent. Add the mushrooms and saute for 5-7 minutes, until tender and most of the water has evaporated. Tips: Do not rush this step. The mushrooms will release a lot of moisture. Saute until most of the moisture evaporates.
  3. Add the spinach and stir to combine and wilt. Fold in the roasted red peppers. Remove from pan and set aside.
  4. In the same pan, add the container of Sabra Caramelized Onion Hummus and broth. Whisk and bring to a gentle simmer.
  5. Add the sauteed vegetables and linguine to the sauce. Season with salt to taste.


For a lower-carb version: Use half pasta and half zucchini noodles (or all zucchini noodles)
For gluten-free: Use a gluten-free paste (my favorite it Banza!)
To pack in more protein: Use a bean-based pasta.

Keywords: pasta, dinner, vegetarian

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