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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: 592 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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. 

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 love using this recipe as a starting point and ends up being in the weekly meal rotation for something fast and tasty. Tonight I am making it will grilled corn and scallops!

  2. 5 stars
    I used cauliflower and chick peas vs. broccoli (just because that’s what was in the fridge), and lemon juice (no fresh lemons on hand), and a splash of half and half to thicken up the sauce a bit and it was a HUGE HIT. This is easily one of my new favorites. Thank you for this creative recipe!!! XX, Brooke @ Quarry Hill Orchards

    1. Hey Brooke,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  3. 4 stars
    I was very surprised how creamy and Alfredo-like the sauce came out. Very creative and it did feel healthy and lightened up! I thought I had a little too much lemon in mine, however. The lemon took away from my excitement of an Alfredo alternative as I don’t typically think of citrus when I go in on Alfredo. Still good though!

  4. This recipe looks great and I definitely want to try it out. One question though – you say to add pasta to salty water then you use the water for the sauce. When I have done this in the past, my sauce is always too salty (even though I taste later and don’t add more salt). How much salt should I be using in my pot of boiling water for the pasta?

    1. Hey Jay,
      So sorry I do not have a link for these bowls, I found them from a potter. I hope you love the recipe! xTieghan

  5. This recipe has become one of our week night “ go tos”. So easy, so delicious and so satisfying! Plus I love that all ingredients are always in my kitchen. ( hint even frozen broccoli works!).

  6. 5 stars
    Made this from the cook book last night and it’s instantly a new favorite! Quick, delicious, doesn’t weigh you down like normal Alfredo, but definitely satisfies the craving.

    1. Hey Alex,
      I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan

  7. 5 stars
    This was so good! Big hit serving it to my family. Absolutely LOVING your cookbook I got for Christmas. Keep em coming 🙂

    1. Hey Shea,
      Absolutely! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    I don’t suppose there’s a store bought brand of hummus someone could recommend for this? I won’t get a chance to make my own this time around. I assume something as smooth as possible and also gentle on the lemon flavor?

    1. Hey Megan,
      Any hummus brand that you love will work with this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    This. Was. Amazing!!! Thank you so much. I couldn’t imagine the hummus in it, but it was amazing. Will for sure make it again!

  10. 5 stars
    I just made the sauce recipe and had it with the Trader Joe’s Cauliflower Gnocchi. I used almond milk instead of the pasta water since I didn’t have any pasta water and it worked well but I will thin it out with water next time. It turned out really yummy but I will say that if you don’t like hummus you may not like this.. I LOVE hummus so I loved the recipe. And the lemon was delicious – don’t skip the lemon juice or zest! Thank you for a no guilt Alfredo sauce – I am really looking forward to having the leftovers for lunch today!

    1. Amazing!! I am so glad this recipe turned out so amazing for you, Sarah!! Thank you so much! xTieghan

  11. 5 stars
    I just love this recipe! I saw it on instagram (i follow you as @phi-fatourada). I have made it in a different way, with fresh cream in many of my dinners BUT definitely the humus is the twist igredient. I loved the video, as all your videos. Greetings from Greece

    1. Thank you so much for trying this one, Maria!! I am really glad this one turned out so well for you! xTieghan

  12. Have you made this with a flavored hummus? I have a roasted garlic hummus in my fridge but was curious if it would taste weird with a flavored one instead of plain.

    1. Hi Lindsay,
      I would recommend using a plain hummus unless you really want the flavor from the hummus because that will take over the dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Freaking delicious! I made it, ate it… I should have tried without Parmesan to see if it would be good for vegan recipe.

  14. 5 stars
    This turned out even better than I’d hoped. Delicious, seriously only 30 minutes to make, and barely any cleanup. ~ karen!

  15. 5 stars
    This was so good. I made this recipe today and broccoli pesto with whipped ricotta last week and they were both so delicious and relatively healthy. You are one of the best out there. Thank you for your creativity!

  16. 5 stars
    This is delicious! I used a combo of vegan parm and nutritional yeast. My 2 and 5 year old loved it, too! Will definitely be making again. Oh, and when I reheated a bowl later, I added extra vegan butter and parm–SO GOOD!

  17. Made this for th second time tonight. But I roasted some nice sea scallops with the broccoli and added both. Completely delicious with a nice California white wine pairing.

  18. 4 stars
    Made this last night. Only change was to add about 3/4 Lb of large gulf shrimp. Sees one as the brocholi and roasted along side. Then added both. Super recipe. Thank you.

  19. 5 stars
    I actually got this recipe from your cookbook and am ECSTATIC!!! My five year old is the pickiest eater ever (she could eat strawberries and pb&j for every meal and be totally cool with it), but she ate this sauce on some cheese ravioli tonight. Mom enjoyed it too because it was easy and delicious. HBH for the win!

  20. 5 stars
    I made this for dinner tonight, used Cali’flour Foods penne pasta and added some shredded chicken for protein, SO good!

  21. Of course we’re all wondering about the hummus recipe! It’s as if you read my mind. Please share on the blog! Can’t wait to make this healthy-ish recipe.

  22. 5 stars
    This was amazing. I substituted fettuccini for zucchini and I also substituted broccoli for asparagus because I didn’t have broccoli and I added shredded chicken. The consistency was perfect. I.T did taste a little like humid but i.t was filling and light and very guilt free. I also used nutritional yeast. Next time I might try vegan Parmesan. Thank you. Will be trying more of your recipes so easy and delicious.

  23. 5 stars
    I made this last week, and absolutely LOVED it. Even my husband who thinks a meal isn’t complete without meat thought this was really good. Brought the leftovers to work and co-workers kept saying how great it smelled. No one can believe the primary ingredient for the sauce is hummus. Such a great idea, can’t wait to make it again. Thank you!

    1. I think that will be delicious!! Will add a nice flavor! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  24. 5 stars
    I’m embarrassed to be one of ‘those’ reviewers that makes changes to a recipe and then posts a review but I decided to proceed with this yummy looking recipe using what I had on hand and the outcome was nothing short of delicious. I only had Sabra red pepper hummus and with no broccoli in the house, I sautéd a red pepper with onion and a few cherry tomatoes and used a splash of white wine instead of the lemon juice – and couldn’t believe the outcome. Creamy and decadent – this is an amazingly healthy cheat! Thanks so much!

  25. 5 stars
    This recipe is fast, super delicious, and something I feel good about feeding to my three year old. Definitely going into my dinner rotation. Thank you for the awesome recipe!

  26. Being deeply loved by someone gives you strength, while loving someone deeply gives you couráge.

  27. Almost all the words of wisdom are based on human experience thousands of years ago and this is indeed true. Apart from experience, usually the word wise is also made by wise people so it can be accepted by the wider community

  28. 4 stars
    I used garlic hummus and it was not too much. I also used butternut squash ravioli — worked great. Thinking any vege pasta would be perfect

  29. When I happened to this blog post, I got curious why it was called “No-Guilt Broccoli Fettuccine Alfredo”, Tieghan. For a pasta lover who wants to eat as healthy as possible, the title is truly eye-catching. I honestly have not yet tried protein packed hummus. I will be trying this the soonest chance I can get.

  30. 5 stars
    I made this tonight and it was delicious! My husband agreed, too. I didn’t change a thing, though I did add some chicken meatballs. Easy and tasty. Thanks for another wonderful recipe.

  31. 4 stars
    I made this tonight and I was really impressed! Loved the hummus flavor and broccoli. I will probably decrease the lemon next time, but overall it’s a keeper.

  32. I came across this recipe while browsing Pinterest, clicked on it….then I realized that it came from your cookbook! Which I own! I can’t wait to make this recipe soon. Have you ever made it using spaghetti squash as noodles?

    Thank you!

    1. Hi Lisa! I have not made this recipe with spaghetti squash, but let me know how it goes if you try it! Thank you!

  33. 5 stars
    This is just one of the many recipes I have made from your cookbook, which I enjoy so much. I was given the book for Christmas and me and my fiance have eaten at least one recipe a week out of it, sometimes up to 4 or 5. I can not say how great this book and its so easy to follow and make a great meal. This recipe is one of my favorites! Thank you for your work!

  34. 5 stars
    Made this tonight. It wasn’t like Alfredo to me at all, but it was so so so good. Will make it many times in the future I’m sure.

  35. 5 stars
    I received your cookbook for Christmas and this is one of the recipes I’ve bookmarked! I just ordered the ingredients and have it on my menu for next week! Can’t wait to try it!

  36. 5 stars
    Yes I thought it looked weird but I trust your recipes. So I tried it. Should never have doubted you, incredible!

  37. 5 stars
    Made this for dinner tonite. Delicious! The roasted broccoli was so yummy I could have eaten it all by itself!

  38. 5 stars
    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!

  39. 5 stars
    Made this last night and LOVED it. Did garlic hummus too, and it was incredible. Think this might be a regular.

  40. 5 stars
    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!

  41. 5 stars
    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!

    1. 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 🙂

  42. 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!

  43. 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

  44. 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!

    1. 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!

  45. 5 stars
    I too love this recipe. The hummus in my fridge right now is roasted, so not good for this recipe.
    I’d love your hummus recipe, please share! Thanks

  46. Can’t wait to try this. As I am also trying to focus on low carb, think I will use it with either zucchini or butternut squash noodles.

  47. 5 stars
    Love the recipe! Gave your cookbook to our daughter over Christmas – it’s become her go-to cookbook, and ours as well. If I can make a slightly off-topic suggestion, it would be to make your website print darker, so those of us with older eyes can have an easier time of it. . And, yes – please share your hummus recipe!

    1. Thank you so much! I am so glad you and your daughter enjoy the recipes in my book, let me know what you make!

  48. Yes, please post the hummus recipe here.
    I greatly appreciate your recipes and approach to food.
    Thank you

  49. 5 stars
    I really enjoy the cookbook!! I return to the cookbook regularly for ideas and weekly menu planning plus the photos and feel of the book are so lovely! I have made this healthy Alfredo and really was surprised how well it hides the hummus – I used roasted garlic hummus from a container. Great recipe!

  50. I’ve loved your hummus based Alfredo recipes, and would so enjoy trying your hummus recipe. We have a Lebanese restaurant in town that makes their hummus to order, served in the bowl it is mashed in. Fresh is best, so share yours with us!

  51. I think the process of writing any type of book is rather taxing, speaking from my own experience. Every single novel I’vewritten so far has had me working the hardest in my entire life, with research and the whole process of getting everything right – I’m self published, so it all falls down to me – and then even more.
    I adore pasta, but indulge rarely in it. This one sounds like something I should add to my Friday nights meals, it sounds easy and so yummy.

    1. Yes I think you should definitely add this to your Friday night meals! I hope you love it, Ruth! Wow, that is amazing that you write and publish your own books! I admire that!

    1. You can taste the hummus a little, but it is mostly masked. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

    2. I made this a few weeks ago, you can taste the hummus a bit but it really is a great Alfredo substitute. Delicious and quick dinner!

    3. 5 stars
      Made this tonight and it was awesome!! Used a few more veggies (added brussels and cauliflower to the broccoli roast) about 1/2 as much pasta, nutritional yeast in place of cheese, did not need the extra red pepper flakes, as the cayenne in the veggie roast was just the right amount of heat.. thanks!! Oh and left out the parsley as didn’t have any, used basil in a tube, Great recipe!