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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

Under 30 minutes


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.


  1. Preheat the oven to 450ºF (230˚C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast the broccoli for 15-20 minutes, tossing halfway through, until lightly charred.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy!
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