Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios

This dish will brighten your table and please your palate. The beet hummus turns the pasta bright pink, the arugula, lemon, feta and pistachios add pizzaz! It’s easy to convert it from vegetarian to vegan by changing up the cheese garnish. You could use a vegan cheese or even some crispy chickpeas instead of the feta.


Large pot full of salted water (about 1 teaspoon salt)

1 lb fettuccine or linguini

300 gram tub Beet Hummus 

2 cups baby arugula

Zest of one lemon

½ cup feta (or vegan cheese if you are vegan)

¼ cup sliced, shelled pistachios

Salt and Pepper – to taste


  1. Bring the salted water to a boil and cook the pasta – about 15 minutes.
  2. Drain into a strainer over a bowl, making sure to save the pasta water.
  3. Return the pasta to the pot and stir in the tub of beet hummus and the arugula. Use the saved pasta water to thin the sauce to your liking.
  4. Turn the mixture out onto a platter and garnish with lemon zest, feta and pistachios.
  5. Season with Salt and Pepper – to taste.
  6. Enjoy with crusty bread.


Keywords: Beet Hummus Pasta with Arugula, Lemon, Feta and Pistachios

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