No-Guilt Broccoli Fettuccine Alfredo.

Light, creamy, and bright, this No-Guilt Broccoli Fettuccine Alfredo. gives you all the comfort of a classic Alfredo without the heaviness. Think silky pasta coated in a lemony hummus-based sauce, tender roasted broccoli, and a hit of Parmesan—or swap in nutritional yeast for a dairy-free twist. It’s quick enough for weeknights, impressive enough for guests, and full of fresh flavor. Below you’ll find the full ingredient list, simple tips, and step-by-step directions so the cooking process is effortless and reliable.

Why you’ll love this recipe

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This No-Guilt Broccoli Fettuccine Alfredo. trims the fat without sacrificing creaminess by using plain hummus instead of heavy cream. Roasting the broccoli brings out a sweet, slightly nutty flavor and gives the dish texture. Lemon zest and juice add brightness, while a touch of butter and Parmesan finish the sauce with that familiar indulgent note. It’s a weekday dinner winner that still feels like a treat.

Ingredients

• ▢2 small heads broccoli, cut into florets
• ▢¼ cup extra virgin olive oil
• ▢½ teaspoon cayenne
• ▢½ teaspoon garlic powder
• ▢Kosher salt and freshly ground pepper
• ▢1 pound fettuccine pasta
• ▢1 cup plain hummus
• ▢Zest and juice of 1 lemon
• ▢2 tablespoons unsalted butter
• ▢¾ cup grated Parmesan cheese, plus more for serving (sub nutritional yeast for vegan version)
• ▢¼ cup chopped fresh basil, plus more for serving
• ▢fresh parsley, plus more for serving
• ▢1 pinch crushed red-pepper flakes

Prep notes

Measure and prep everything before you start: trim and cut the broccoli into evenly sized florets so they roast uniformly. Bring a large pot of salted water to a rolling boil for the pasta while the broccoli goes into the oven. If you choose the vegan swap, use nutritional yeast in place of the Parmesan.

Step-by-step directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. In a large bowl, toss the broccoli florets with the ¼ cup extra virgin olive oil, ½ teaspoon cayenne, ½ teaspoon garlic powder, a generous pinch of Kosher salt, and freshly ground pepper to taste. Spread the seasoned florets in a single layer on the prepared baking sheet.
3. Roast the broccoli in the preheated oven until the edges are tender and slightly charred, about 15–20 minutes, stirring once halfway through to ensure even browning. Remove from the oven and set aside.
4. While the broccoli roasts, bring a large pot of water to a boil and add a generous pinch of salt. Cook 1 pound fettuccine pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
5. In a large, warm skillet over low heat, combine 1 cup plain hummus, the zest and juice of 1 lemon, and 2 tablespoons unsalted butter. Stir until the butter is melted and the mixture is smooth. Gradually add up to 1 cup of the reserved pasta water, stirring to create a silky, saucy consistency that will cling to the pasta. Use less water for a thicker sauce or more for a looser sauce.
6. Stir in ¾ cup grated Parmesan cheese (or nutritional yeast for the vegan version) and ¼ cup chopped fresh basil to the hummus-lemon mixture. Taste and season with Kosher salt and freshly ground pepper as needed. Heat gently until the cheese melts and the sauce is well combined, taking care not to overheat.
7. Add the drained fettuccine to the skillet with the sauce and toss to coat evenly. If the sauce seems too thick, add a splash more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
8. Fold the roasted broccoli into the pasta gently so the florets stay intact. Remove the skillet from the heat and stir in a few torn parsley leaves for a fresh finish.
9. Serve the pasta immediately, topped with extra grated Parmesan or nutritional yeast, additional chopped basil and parsley, and a pinch of crushed red-pepper flakes for a little heat. Finish with a quick grind of black pepper and an additional squeeze of lemon if you like more brightness.

Make-ahead and storage

To make ahead, prepare the roasted broccoli and sauce separately and refrigerate for up to 2 days. Reheat the sauce gently over low heat and add a splash of reserved pasta water to loosen it before tossing with freshly cooked or reheated pasta. Leftovers store well in an airtight container for 3–4 days; reheat on the stovetop with a little water to revive the creaminess.

Variations and tips

• Vegan option: Substitute nutritional yeast for the ¾ cup grated Parmesan and use a plant-based butter alternative in place of the 2 tablespoons unsalted butter.
• Protein boost: Stir in white beans or slices of roasted chicken if you want extra protein.
• Extra green: Swap half the broccoli for asparagus tips or baby spinach added at the end of tossing so they wilt slightly.
• Heat level: Increase or decrease the ½ teaspoon cayenne and crushed red-pepper flakes to taste.
• Sauce consistency: Use the reserved pasta water to control the sauciness; the starch in the water helps the hummus emulsion cling to the pasta.

Serving suggestions

This No-Guilt Broccoli Fettuccine Alfredo. pairs beautifully with a crisp green salad and a bright vinaigrette to cut through the richness. Finish the meal with a simple fruit salad or lemon sorbet to keep things light.

Final notes

Rich in flavor and surprisingly simple to pull together, this No-Guilt Broccoli Fettuccine Alfredo. transforms pantry staples into a comforting dinner that doesn’t weigh you down. The hummus-based sauce gives you the texture you crave while keeping the kitchen routine streamlined. Make this when you want a familiar pasta night with a fresher, lighter twist.

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No-Guilt Broccoli Fettuccine Alfredo.

A lighter, creamy fettuccine alfredo made with hummus and roasted broccoli for a quick weeknight dinner.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 6 servings

Ingredients

• 2 small heads broccoli cut into florets
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• Kosher salt to taste
• freshly ground black pepper to taste
• 1 pound fettuccine pasta
• 1 cup plain hummus
• 1 lemon zest and juice of 1
• 2 tablespoons unsalted butter
• 3/4 cup grated Parmesan cheese plus more for serving; can substitute nutritional yeast for vegan version
• 1/4 cup fresh basil chopped, plus more for serving
• fresh parsley chopped, plus more for serving
• 1 pinch crushed red-pepper flakes

Instructions

• Preheat the oven to 450°F (230°C).
• On a rimmed baking sheet, toss the broccoli florets with the olive oil, cayenne, garlic powder, and a generous pinch of kosher salt and freshly ground black pepper.
• Roast the broccoli for 15 to 20 minutes, stirring or shaking the pan once, until the edges are lightly charred.
• Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions.
• Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot off the heat.
• Add the hummus, about 1/2 cup of the reserved pasta water, lemon zest, lemon juice, butter, and the grated Parmesan to the pasta.
• Toss the pasta vigorously until a creamy sauce forms, adding more reserved pasta water a little at a time to reach the desired consistency.
• Stir in the chopped basil, parsley, and crushed red-pepper flakes, then taste and adjust seasoning with salt and pepper as needed.
• Add the roasted broccoli to the pasta and toss gently to combine.
• Serve immediately with extra Parmesan and additional basil or parsley if desired.

Equipment

• Rimmed Baking Sheet
• Large Pot
• Colander
• Tongs
• Zester or grater
• Measuring Cups and Spoons

Notes

• Reprinted from the Half Baked Harvest Cookbook.
• Substitute nutritional yeast for Parmesan to make it vegan.
• Reserve pasta water to adjust sauce consistency.
• Use fresh lemon for best flavor.