No Cream Fettuccine Alfredo With Seasonal Vegetables

Makes 6 servings


  • 2 small heads broccoli, cut into florets (substitute other vegetables, think asparagus, cauliflower, peppers)
  • 1/4 cup olive oil
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 pound fettuccine pasta
  • 1 cup plain hummus
  • Zest and juice of 1 lemon
  • 2 Tbsp. unsalted butter
  • 3/4 cup grated parmesan cheese, plus more for serving (Substitute nutritional yeast for a vegan version.)
  • 1/4 cup chopped fresh basil, plus more for serving
  • Fresh parsley, plus more for serving
  • 1 pinch crushed red pepper flakes


1. Preheat oven to 450 F.

2. On a rimmed baking sheet, toss broccoli (and any other vegetables) with olive oil, cayenne, garlic powder, salt, and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.

3. Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot.

4. Add hummus, about 1/2 cup of pasta cooking water, 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 basil, parsley, and red pepper flakes. Taste and adjust seasoning as needed.

5. Add broccoli and toss gently. Serve immediately, topped with extra parmesan, fresh basil, or parsley, as desired.

Photo credit: Teighan Gerard

Recipe inspired by Half Baked Harvest

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