Lighter Fettuccine Alfredo
A healthier version of the classic pasta dish made with a creamy sauce that's lightened up with hummus instead of cream.
August 17, 2023
91% would make again
Under 30 minutes

Recipe by halfbakedharvest.com
Under 30 minutes
Ingredients
for 6 servings
- 2 small heads broccoli, cut into florets
- ¼ cup olive oil (60 mL)
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lb dried fettuccine pasta (455 g)
- 1 cup hummus (240 g)
- 1 lemon, zested
- 1 lemon, juiced
- 2 tablespoons unsalted butter
- ¾ cup grated parmesan cheese (80 g)
- ¼ cup chopped fresh basil (10 g), plus more for serving
- ¼ cup finely chopped fresh parsley (10 g), plus more for serving
- 1 pinch red pepper flakes
Nutrition Info
- Calories 617
- Fat 27g
- Carbs 74g
- Fiber 8g
- Sugar 3g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450ºF (230˚C). Line a baking sheet with parchment paper.
- Spread the broccoli florets on the prepared baking sheet and drizzle with the olive oil, then season with the cayenne, garlic powder, salt, and black pepper and toss to combine.
- Roast the broccoli for 15-20 minutes, tossing halfway through, until lightly charred.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta cooking water. Return the pasta to the pot.
- Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan to the pasta and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, red pepper flakes, and remaining reserved water.
- Add the broccoli to the pasta and toss gently to incorporate, then season with more salt and pepper. Serve immediately with more Parmesan, basil, and parsley on top.
- Enjoy!
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Recipe by halfbakedharvest.com