Creamy Lemon Hummus Pasta with Vegetables

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  • 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


  1. Preheat your oven to 400 degrees F. Start heating your pasta water according to package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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