Creamy Broccoli Alfredo Pasta
Broccoli Alfredo: make this surprisingly light and creamy fettuccine dish in under 30 minutes. Perfect for a healthier weeknight dinner.
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
- Fresh basil, for serving
- Fresh parsley, for serving
- Red pepper flakes, for serving
Instructions
- Preheat the oven to 450ºF.
- On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. 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, and red pepper flakes.
- Taste and season as needed with salt and black pepper.
- Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.