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Sharing my favorite No-Guilt Broccoli Fettuccine Alfredo from The Half Baked Harvest Cookbook.
Yup, you guys read that correctly, No-Guilt Fettuccine Alfredo. I know it sounds too good to be true, but it’s not!
For those of you who own the Half Baked Harvest Cookbook this pasta should look familiar. It’s hands down one of my favorite recipes in the book and it’s quickly shaping up to be a reader favorite too. So many of you have messaged me with excitement over this creamy, but oh so healthy…ish pasta.
Enter all the giant smiling emojis from me.
I’m sharing the recipe here on the blog today for three reasons.
One, it’s Healthy January and I’ve been making this weekly since Christmas, so I really felt the need to tell you all about it. It’s truly one of my go-to recipes this month.
Two, my hope is that for those of you who don’t own the cookbook, or for any of you newer readers that are wondering what the cookbook is all about, this recipe gives you a glimpse inside the pages. Also hoping the glimpse inside makes you excited enough to order yourself a copy…if I succeeded, you can order here.
And reason three, I created a recipe video for this healthier take on fettuccine alfredo with my friends over at Buzzfeed Tasty and we needed an HBH landing page for the recipe to live on. Well, the landing page is now here, and you can watch the full video for this recipe over on Tasty.
When I was in the middle of creating the cookbook, my days were ridiculously long. I’m talking wake up early, make grocery list, start testing recipes/photographing until the sun set, clean kitchen, write all night, finally go to bed for a few hours, and then do it all over again the next day. If you’re ever contemplating writing a cookbook, let me give you a fair warning, it’s not easy, and your sleep will most likely suffer.
Just being honest here.
Other than that, it’s all good things. You’ll make friends with your team at your publishing house, create delicious food, and in the end you’ll develop a beautiful cookbook to share with the world. I wasn’t sure I would say this while I was in the midst of writing the book, but all the long hours and lack of sleep (and tears) where 120% worth it.
Of course, I could not be more excited about how well you guys have taken a liking to the book. I was SO incredibly nervous when the book first came out that everyone would hate it and that zero copies would sell, but to my surprise, thankfully just the opposite occurred.
Of course there are a few grumpy people who like to leave mean Amazon reviews, but it seems as though most of you are loving the cookbook.
Thank you, thank you!! You guys are the best.
Anyway, the point of my little story there is that while writing the cookbook I had a ton of ingredients on hand at all times. This pasta was actually what I call a “clean out your fridge” pasta, but it turned out so good that I ended up making it a recipe in the book.
So what makes this healthier than any other fettuccine alfredo? Unlike traditional fettuccine, this fettuccine is made without cream and instead with creamy, protein packed hummus. It may seem odd, but hummus makes for the perfect, extra creamy sauce that closely resembles that of an alfredo sauce, and it’s honestly it’s just as good as the real thing.
Promise.
Here’s how this pasta came to be.
I had been testing out homemade hummus recipes for the book for what seemed like days and days, and had tubs upon tubs of homemade hummus just sitting in my fridge. In an effort to not spoon eat all the hummus, I had the idea to use the hummus as a sauce for my fettuccine pasta.
I wasn’t sure how it would turn out, but as soon as I started tossing the pasta, I knew it was going to be so good. I mean, what’s not to love about a hummus based creamy pasta sauce with a little parmesan and roasted broccoli on top?
SO GOOD. And I mean, it’s pretty much guilt free…
Hey, I count cheese as healthy food, go with me on this, K? Cool.
Also, major bonus points for this pasta because it takes under thirty minutes and uses just one pot and one sheet pan.
Watch the How To Video:
No-Guilt Broccoli Fettuccine Alfredo
Servings: 6 servings
Calories Per Serving: 591 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Instructions
- 1. Preheat the oven to 450ºF.2. 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.3. 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.4. Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.
Notes
Reprinted from the Half Baked Harvest Cookbook Recipes from My Barn in the Mountains.
PS. if you’re wondering about the hummus recipe in the book, there isn’t one, it got cut. Too many recipes, not enough pages. Enter sad face. Should I share it on the blog?
This post was originally published on January 10, 2018
Yes I thought it looked weird but I trust your recipes. So I tried it. Should never have doubted you, incredible!
Thank you Terri! I am so glad you enjoyed this!
Made this for dinner tonite. Delicious! The roasted broccoli was so yummy I could have eaten it all by itself!
Thank you!
Made this tonight and we loved it! I made it vegan with vegan Parmesan and no butter and it was a hit! Perfect after work recipe for a winter night!
I am really glad to hear that! Thank you Monica!
I made this last night and added some chicken that I sauteed in a garlic oil. Absolutely amazing!!
Thank you Caitlin! I am so glad you enjoyed this recipe!
Made this last night and LOVED it. Did garlic hummus too, and it was incredible. Think this might be a regular.
I am so happy to hear that! Thank you Claire!
Tieghan
This was really a tasty dish….who would of thought hummus could replace the texture in this great dish. Linda Neitzel
P.s. Let Red know we are cheering him on in his success with board!
I am so glad you liked this! Thank you Linda! Also, so glad you’re going to be watching him!
Love, love, love this recipe! It’s been on repeat since your cookbook came out. I actually use a hummus recipe you’ve previously shared on the blog, and it turns out so creamy and delicious. It’s the hummus part of your hummus + kale pesto + stone fruit salsa recipe!
Thank you so much!! I am so happy you like this and the book!
This pasta looks so good! Thank you for sharing the recipe!! I will definitely try it!
I am happy to hear that! Thank you!
Yes! Please share the hummus recipe!
Will do! ?
Thanks! Great recipe! But I was wondering…is there anything I can substitute for the hummus?
HI! Sorry, I don’t recommend replacing the hummus as it is a key ingredient. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
I got the HBH Cookbook for Christmas and this was one of the first recipes I made out of it. It is so good! I actually used cauliflower instead of broccoli because the store was out and it still came out great!
Thank you Mary!
This recipe sounds amazing, can’t wait to make it tonight. I would love your hummus recipe too!
Thank you Audrey!
thank you looks lovely- please share the hummus recipe 🙂
Thank you!
This is **AMAZING**. Totally surprised me how creamy the sauce was and the roasted Broccoli was incredible. I will be making this again and again. Deeeelicious! Thank You
I am SO happy you loved this! Thank you so much Deb!
Hey Tieghan,
I love this heathy fettuccine and the addition of the hummus and broccoli. 🙂 I’m back at college and have your cookbook with me, but I can send this recipe to my mom and it might feel a bit more special since I can’t make it for her. I left a bunch of frozen things for her but I think she’s running out. 😉 This pasta would be wonderful. Also, the hummus recipe would be nice. I usually don’t make homemade hummus and my family likes bores head brand, but a homemade version would be good. 🙂
I hope you’re staying warm and I’m looking forward to tomorrow’s post!
Hi! I am so glad you like this recipe! Maybe you and your mom could make it the same night? Just a thought! Thank you Kristin!