Lemony Hummus Pasta with Roasted Broccoli
Hummus Pasta with Roasted Broccoli is a satisfying 30-minute meal. It's easy to transform hummus into a creamy vegan sauce seasoned with garlic and lemon by thinning it with some reserved pasta water. You can make it with leftover homemade hummus or use your favorite store-bought brand.
Servings: 4
Calories: 557kcal
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 hummus pasta:
- 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 (1 cup) homemade or store-bought
- 3 Tablespoons lemon juice*
- salt and pepper to taste
- 1 Tablespoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the broccoli florets with olive oil and salt and pepper, to taste.1¼-1½ pounds broccoli, 2 Tablespoons extra virgin olive oil, salt and pepper
- Spread the florets out in a single layer on a baking sheet lined with parchment paper for easier cleanup.
- Roast in the oven for 20 to 25 minutes until tender and lightly browned, tossing halfway through.
- Meanwhile, cook the pasta in a large pot according to the package directions. When the pasta is cooked al dente, carefully dip a glass measuring cup or coffee mug into the pot to reserve about a cup of the starchy pasta water. Set aside.12-16 ounces pasta
- Drain the pasta in a colander and set aside.
- Using the same pot you cooked the pasta in, heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic
- Stir in the hummus, ½ cup of the reserved pasta water, and the lemon juice until a sauce is formed.8 ounces plain hummus, 3 Tablespoons lemon juice*
- Add the cooked pasta to the sauce and toss well so that every strand is coated. Taste and add salt and pepper, to taste, and toss again. If the sauce seems too thick, add more of the reserved pasta water, as needed, to thin it.salt and pepper
- Transfer to serving bowls or plates. Top the pasta with the roasted broccoli and sprinkle the lemon zest on top. Enjoy immediately.1 Tablespoon lemon zest
Notes
*Don't forget to zest the lemon before squeezing out the juice!
Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 557kcal | Carbohydrates: 83g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 268mg | Potassium: 790mg | Fiber: 10g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 133mg | Calcium: 113mg | Iron: 4mg
