Fettuccine Alfredo

Pasta with cheese and brocolli


  • Broccoli heads -2

  • Olive oil- ¼ cup

  • Cayenne pepper-½ tsp

  • Garlic powder-½ tsp

  • Salt, to taste

  • Pepper, to taste

  • Fettuccine-1 lb

  • Hummus-1 cup

  • 1 lemon zest

  • 1 lemon juice

  • Butter-2 tbsp

  • Grated parmesan cheese-¾ cup

  • Grated parmesan cheese-¾ cup

  • Parsley, chopped, plus more for serving-¼ cup

  • Red pepper flake-1 pinch


  • Preheat oven to 450ºF (230˚C).
  • Put the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and mix to combine.
  • Bake for 15 to 20 minutes, until lightly charred.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
  • Return the pasta to the pot.
  • Put in the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan cheese, a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
  • Put in the basil, parsley, red pepper flakes, and remaining reserved water.
  • Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan cheese, basil and parsley on top.




Prep time

25 minutes

Cooking time

20 minutes

Fettuccine Alfredo