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.

Instructions

1. 1

   Preheat the oven to 450ºF (230˚C). Line a baking sheet with parchment paper.

2. 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. 3

   Roast the broccoli for 15-20 minutes, tossing halfway through, until lightly charred.

4. 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. 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. 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. 7

   Enjoy!

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