In our humble opinions, there's nothing better than healthy comfort food that doesn't taste healthy at all. Enter Half Baked Harvest's recipe for guilt-free broccoli fettuccine alfredo, which is showcased in creator Tieghan Gerard's brand-new cookbook. "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," writes Gerard. "Major bonus points for this pasta because it takes under thirty minutes and uses just one pot and one sheet pan."
So what makes it so much healthier than a regular alfredo pasta? Substituting cream for protein-rich 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," she adds. Find the insanely popular recipe below.
Broccoli, cut into florets
Extra virgin olive oil
Kosher salt and freshly ground pepper
Zest and juice of lemon
Grated Parmesan cheese, plus more for serving
Chopped fresh basil, plus more for serving
Fresh parsley, plus more for serving
Crushed red pepper flakes
Preheat the oven to 450ºF.
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.
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 1/2 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.