Lemony Hummus Pasta with Roasted Broccoli Recipe
This Lemony Hummus Pasta with Roasted Broccoli is a vibrant, creamy, and healthy dish perfect for a quick weeknight dinner. The roasted broccoli adds a delightful smoky flavor and texture to the lemony hummus-based sauce that coats the pasta beautifully. Easy to prepare and packed with wholesome ingredients, this recipe offers a fresh twist on traditional pasta dishes while being gluten-free adaptable and vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Roasted Broccoli
- 1¼-1½ pounds broccoli, cut into florets
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
For the Pasta and Sauce
- 12-16 ounces pasta (such as spaghetti or linguini; gluten-free, if needed)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 8 ounces plain hummus (about 1 cup), homemade or store-bought
- 3 tablespoons lemon juice
- Salt and pepper, to taste
- 1 tablespoon lemon zest
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the broccoli.
- Prep the Broccoli: In a large bowl, toss the broccoli florets with 2 tablespoons of extra virgin olive oil, salt, and pepper to coat evenly.
- Arrange and Roast Broccoli: Spread the broccoli in a single layer on a baking sheet lined with parchment paper for easy cleanup. Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and lightly browned.
- Cook the Pasta: While the broccoli roasts, cook the pasta in a large pot according to package instructions until al dente. Reserve about 1 cup of the starchy pasta water by dipping a glass measuring cup or mug into the pot, then drain the pasta and set aside.
- Sauté Garlic: Using the same pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Make the Sauce: Stir in the hummus, ½ cup reserved pasta water, and lemon juice. Mix until a creamy sauce forms.
- Toss Pasta with Sauce: Add the drained pasta to the sauce, tossing to coat every strand. Taste and season with salt and pepper. Add more reserved pasta water if the sauce is too thick.
- Serve: Transfer pasta to plates or bowls, top with the roasted broccoli, and sprinkle with lemon zest. Serve immediately for the best flavor and texture.
Notes
- Use gluten-free pasta if you need this recipe to be gluten-free.
- You can substitute lemon juice with fresh lime juice for a slightly different citrusy tang.
- For a creamier sauce, increase the hummus slightly or add a splash of olive oil.
- Leftover roasted broccoli can be stored in the fridge and added to salads or omelets.
- Make sure not to overcook the pasta to keep the texture firm for better mixing with the sauce.
