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Sharing my favorite No-Guilt Broccoli Fettuccine Alfredo from The Half Baked Harvest Cookbook.

No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

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.

No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

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.


No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

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.

No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

Watch the How To Video: 

No-Guilt Broccoli Fettuccine Alfredo

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.


  • 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


  • 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.


Reprinted from the Half Baked Harvest Cookbook Recipes from My Barn in the Mountains. 
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No-Guilt Broccoli Fettuccine Alfredo | @hbharvest #healthy #pasta #Italian #hummus

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?

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  1. 5 stars
    I have made this a few times and love it!! Truly no guilt! The last time I made it, I added some sautéed zucchini and onions as I had them leftover from something else. This recipe is in my rotation.

  2. 4 stars
    This is delicious! Made the recipe to a T. The broccoli is ADDICTING. I was eating it off the tray before adding it to the pasta and I didn’t wanna stop!
    We will make it again but maybe omit the lemon zest. It was bright & delicious but a little overpowering!

    1. Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT

  3. I’ve made this recipe many times, and I love it. However, I recently tried the suggested vegan substitution of equal parts nutritional yeast to parmesan, and it was awful. It is not an appropriate substitution and really ruined the dish. I think it would be fine without the “cheese” element at all – that certainly would have been better in this case. I may play around with it in the future – adding a few tablespoons or up to 1/4 cup of nutritional yeast. On another note, to simplify and save time, I like to throw the broccoli into the pasta water in the last 5 minutes of cooking rather than roasting it.

    1. Hey Lily! You could definitely serve this with grilled chicken breast, that would be delicious! As far as how much you would need, it just depends on how many people you’re serving! xT

      1. 5 stars
        Thank you so much, me and my friends are actually using your recipe for a project and we will be feeding around six people.

  4. 5 stars
    I was looking for something not too heavy or rich before we head into the festive weekend and this was perfect. I am not a huge fan of hummus, so I swapped this for creme fraiche instead, it was delicious. Thank you for another wonderful recipe.

  5. 5 stars
    Yum! This recipe is a favourite in our house. Instead of using 2 heads of broccoli I use one and 1/4 of a pumpkin which is delicious! I’ve also made it with just parsley or just basil if I am unable to get both and although slightly different it’s still so good! Thanks for a great recipe!

    1. Hi Emily,
      Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT

  6. 5 stars
    This recipe is amazing, I didn’t change a thing and it was perfect. I thought about adding extra garlic to the sauce and I’m really glad I didn’t. The broccoli with cayenne is addicting!

    1. Hey Stephanie,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  7. This is such a great recipe. I have not made it in a while but we whipped it up tonight and paired it with a nice Italian wine for a delicious dinner. Tieghan, this maybe your very best most creative recipe. But also so so reliable.

    1. Hey Bruce,
      Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Thanks for your kind message:) xxT

  8. 5 stars
    This was great! I read the other reviews and decided not to include lemon just as my preference. Used a garlic hummus and followed the rest of the instructions and it was delish. Thank you!

    1. Hey Jenna,
      Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT