My fabulous friends over at DeLallo sent me product to use in this recipe today. We’re using their Gluten Free Corn/Rice Spaghetti for this recipe!
It didn’t matter where we went out to eat when I was younger; I was the one ordering the fettuccini alfredo.
If it was on the menu, my eyes wouldn’t even see the rest of the options – I developed a sort of tunnel-vision for my all-time favorite grub. A pile of perfectly al dente pasta smothered in a creamy, dreamy, buttery, cheesy white sauce?
*Channeling my inner-Chandler Bing* Could there BE a more delicious dinner option?!
Once I started my whole foods journey, pasta, including my beloved alfredo, was one of the first things to go. But after a childhood of delighting myself in arguably the single most indulgent food known to man, it was tough to cut the habit.
The day that I realized that pasta can, and admittedly totally should, be a part of a plant-based, gluten free, and whole foods diet was one of the happiest days of my life. It probably had to do with the fact that it was the first time Mark had ever cooked for me (swoon), but I’ll still remember it as one of the best pasta dishes I’ve ever had.
Every once in a while, I still get hungry for an ultra-creamy pasta dish, because, hello, it’s like comfort in a bowl. Especially this time of year when there’s a windchill of -10 and quite a few inches of snow on the ground
…I’m not bitter. ?
Regardless of the role that Snow Storm Jonas played in the creation of this Creamy Lemon Hummus Pasta with Vegetables, it freakin’ rocks. It’s healthy, bright in flavor, and full of veggies, all while being completely and utterly comforting and delicious. Creamy dreamy goodness we can feel good about consuming? I’m all in.
Ya’ll know I’ve been hummus-crazy lately. I’ve thrown it into two different dips and into stuffed peppers, and I’m STILL not tired of the stuff! It’s just so versatile and so creamy, I’m never without it in my fridge. If you’ve never tried it as a sauce before, boy are you in for a treat! Add a little lemon zest (the juice was wayyyy too potent), garlic, pepper, and red pepper flakes, and you’re well on your way to an easy and freakin’ delicious sauce.
Next up: the vegetation. You could absolutely use any vegetables here that you’d like, so I used our favorites: broccoli, mushrooms, and roasted red peppers. We’ll roast them in the oven with a healthy sprinkle of salt + pepper. Super simple, but seriously one of the best ways to treat your veggies.
Remember how I said that pasta can fit into a whole foods diet? It’s easy when brands like DeLallo offer gluten free pasta recipes that are made from TWO ingredients: corn and rice. Not only that, but it’s simply delicious! It’s a little sweet from the corn, but still perfectly tender like all good pastas should be. DeLallo also makes a gluten free brown rice pasta that I’m completely head-over-heels for – believe you me, you’re gonna love whichever you choose.
So, I’m not going to try and tell you what to do, but you seriously need this quick and easy 20-minute Creamy Lemon Hummus Pasta with Vegetables recipe in your weekly dinner lineup. Who knew you could have epically creamy and ridiculously tasty pasta that’s not only gluten free, but vegan and made from whole foods, too?! Creamy healthy comfort food for the win ❤️
PrintCreamy Lemon Hummus Pasta with Vegetables
- Yield: 4-8
Ingredients
- 3 cups broccoli florets
- 8-oz. baby bella mushrooms, quartered
- 1 Tbsp. olive oil
- salt+pepper
- 1 package DeLallo Gluten Free Corn/Rice Spaghetti
- 3/4 cup plain hummus
- zest 2 lemons
- 2 small cloves garlic, minced
- 1/2 tsp. red pepper flakes (more or less to taste)
- 4+ Tbsp. reserved pasta water
- 1/2 cup. jarred roasted red peppers, cut into thin strips
- fresh parsley to serve
Instructions
- Preheat your oven to 400 degrees F. Start heating your pasta water according to package instructions.
- Add broccoli and mushrooms to a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 10-15 minutes, or until the vegetables start to brown. Set aside.
- While your vegetables are roasting, make the Creamy Lemon Hummus sauce: Add hummus, lemon zest, garlic, and red pepper flakes to a small bowl and mix to combine. Season with salt and pepper as necessary, as all hummus recipes are different.
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water prior to draining. Thin our your hummus sauce with the reserved pasta water until it can easily be drizzled.
- Add cooked pasta to a plate, drizzle with hummus sauce, and top with roasted broccoli, roasted mushrooms, roasted red peppers, and parsley. Top with additional black pepper and red pepper flakes if desired.
A special thank you goes to DeLallo for supplying me with some of their super high-quality products that I love for this recipe! All opinions are my own.
Affiliate links were used in this blog post. “Affiliate” is just a fancy way of saying that I get some money if you click on and purchase the products that are linked! The money I earn will go directly back into Fooduzzi, so I’d really appreciate you helping me “feed” my blogging efforts!!
EEEEK I love this combination. I’ve heard great things about Delallo, definitely need to try
Thanks, Christina! Definitely give DeLallo a try – they’re one of my favorites!
I used to ALWAYS order the alfredo too when I was younger! I thought of it as being hard to mess up, so just stuck with it hahah! Yesssss hummus on alllllll the things!!
So true! It’s really hard to screw up butter, cream, and cheese ;)
What a fantastic pasta dish!! I love adding hummus to dishes like this! Perfect creaminess!!!
Thanks, Rebecca! This was the first time I ever added hummus to pasta, and now I’m hooked!
Mmm lemon hummus pasta?! Yes PLEASE!
YAAAAS <3 Glad you approve, Lucia!
This sounds SOO good! And I love a Friends reference :)
Thanks, Gretchen! Same here – must go rewatch every season ;)
Hummus on pasta is just brilliant! Growing up I was a huge fan of fettuccini too, it is just too good. I agree that we all need a little pasta in our lives!
Seriously though! I’m glad you agree, Les! Sitting down to a bowl of pasta still makes me smile :)
This sounds soooo great!! My BF hates tomatoey pasta dishes so I have a feeling this will become our new go to and favourite!
HA! My boyfriend is the same way! Definitely give this one a try – and let me know what you think! :)
Mmm. I’m not a big Alfredo fan, it always sits too heavy in my stomach. But this sounds like the best of both worlds. And so simple that I probably already have all the ingredients!
Can’t wait to try it for a simple weeknight dinner!
Ooh, Jessie you’ll love this! It’s wayyy less rich and definitely lighter than alfredo!
DeLallo pasta is the only pasta I eat- it’s delicious! I can’t wait to make this dish :)
YES!! DeLallo is the best. Let me know if you give this recipe a try! :)
I made this last night and it was incredible! I added some roasted asparagus and let’s just say even my meat obsessed boyfriend devoured it. Thanks for a great new staple at my house :)
Aw, yay! Your comment made my night, Diana! I’m thrilled you both loved it! :)
How are the leftovers?? This looks so good but I wouldn’t be able to eat it all at once!
Good question! I put the sauce on my pasta right before I’m ready to serve. I shot this recipe at about 10 in the morning (not an ideal pasta-eating time). So I packaged the sauce and the noodles separately, then re-heated the noodles and poured the sauce on top at the table!
Ok WOAH. This looks super delicious. It’s only 830AM and now I’m hungry again…
YES! This recipe totally has the power to do that to you. ;) Thanks so much, Liz!
This is one good looking dish! You’ve got me craving pasta now.
Thank you, Ashley :)
I just discovered your blog and WOW! All these recipes look beautiful!! Thanks for sharing! Xx
Thanks so much, Kelsey! :)
This was absolutely delicious. I switched the veggies for zucchini, yellow squash and asparagus and it was amazing. So happy I came across this! Thank you!
I’m so happy to hear that, Jen! This is one of my faves too :) Your veggie swaps sound delicious!