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5 from 1 vote

Vegan Creamy Dijon Veggie Pasta

30 minutes or less and 9 ingredients. This creamy Dijon sauce is tangy and made creamy with hummus. Toss with pasta and veggies. It's amazing! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Author: Lauren Hartmann


  • 1 Tbsp. Olive oil
  • 4 Cloves Garlic, chopped
  • 1 Small head of Broccoli, cut into florets
  • 2 Carrots, chopped
  • 10 oz. Mushrooms, sliced
  • 1/2 C. Hummus, whatever flavor you want
  • 2 Tbsp. Dijon mustard
  • 1/2 C. Vegetable broth
  • 1 tsp. Agave syrup
  • Salt and Pepper to taste
  • 16 oz. Pasta


  • Cook pasta according to package instructions. 
  • While the pasta is cooking, heat the olive oil in a large non stick skillet or cast iron skillet on medium high. 
  • Once the oil and pan are hot, add the garlic and saute for a minute. Then add in all the chopped veggies. 
  • Saute for 5-10 minutes, reducing heat as needed until the veggies are cooked. Make sure the mushrooms have released their liquid and it has evaporated. Sprinkle with a little salt and pepper. 
  • While the veggies are sauteing, in a medium sized mixing bowl, whisk together the hummus, Dijon mustard, veggie broth and agave. Make sure it is fully combined and smooth. 
  • Once the pasta and veggies are done, add the pasta to the pan with the veggies and pour the sauce on top. 
  • Toss with tongs, and coat all the veggies and pasta with the sauce. Season with a little more salt and pepper. Heat everything together for a minute. Remove from heat. Taste and adjust seasoning. 
  • Serve immediately!


If you need a bit more saucy-ness, you can add splash more veggie broth.
You can use whatever veggies you have on hand! 
I felt like it needed extra salt, so make sure you taste it and add salt and pepper to your taste.