Hummus Fettuccine with Pesto and Asparagus- This pasta dish is creamy, full of garlic and crisp asparagus, and totally comforting. The pasta sauce mimics alfredo without leaving that heavy feeling after eating; making it perfect for a Spring dinner!

Now I love a big bowl of pasta but I don’t typically crave rich noodle dishes in the warm Spring and Summer months. Usually you want something light and fresh but also comforting. Enter in this creamy hummus fettuccine.

Instead of using heavy cream and butter for the sauce, I’ve swapped those ingredients for hummus. Sounds strange if you have never tried hummus in pasta but I promise it’s delicious. The hummus adds a rich flavor and creamy consistency reminiscent of alfredo sauce. On top of the pasta, we add garlic-y sautéed asparagus, fresh basil leaves and a drizzle of your favorite pesto sauce for even more herbaceous flavor. This is the Spring pasta you’ll crave again and again!

So, let’s get into it!

How to make this creamy hummus fettuccine with pesto and asparagus

Gather the ingredients

Fettuccine- I chose to use gluten free fettuccine when testing this recipe but feel free to use any pasta you like. Spaghetti or bucatini pasta would work well, too.

Hummus- I used my favorite plain traditional hummus.

Asparagus- If you can find thin stalks of asparagus, I like to use them in pasta recipes. They tend to be more tender.

Garlic

Balsamic vinegar

Olive oil

Salt + Pepper

Lemon

Pesto- Store bought or homemade

Parmesan cheese

Fresh basil

Cherry tomatoes

Red pepper flakes

Start by cooking the fettuccine according to the package instructions. When the pasta is cooked, reserve a cup of the starchy pasta water and drain the rest of the water off.

In a large sauté pan, add a drizzle of olive oil, the chopped and trimmed asparagus, minced garlic and salt. Cook the asparagus for a couple of minutes and then add in the balsamic vinegar. Cook for another two minutes and then remove the asparagus from the pan.

Add the cooked pasta to the warm sauté pan along with the hummus. Slowly add in the reserved pasta water starting with 1/2 of a cup. Toss together gently until smooth; adding more pasta water as needed. Add any additional salt, fresh pepper and lemon juice.

Before serving, add the balsamic asparagus back to the pan of pasta to warm through. Serve each bowl with a drizzle of pesto, shaved Parmesan, cherry tomatoes, fresh basil and red pepper flakes.

Enjoy!

Variations

Add protein! Shrimp, salmon or chicken would be delicious in this recipe. To keep it vegetarian, add grilled Halloumi or roasted chickpeas.

Change up the veggies! Fresh green sweet peas or crispy broccoli would go great with this spring themed pasta dish.

Looking for more Spring recipes?

Lemon Spaghetti with Chili Garlic Oil

Protein Pasta Salad with Zesty Vinaigrette

Couscous Salad with Spicy Tzatziki

Cauliflower and Veggie Hummus Wrap

Before you go, if you make this creamy hummus fettuccine with pestoC and asparagus, rate and/or comment down below. I’d love to hear what you think!

Creamy Hummus Fettuccine with Pesto and Asparagus

Cara Williams

A creamy hummus based pasta topped with garlic-y asparagus, fresh basil and a drizzle of herby pesto.

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Total Time 30

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Servings 6

Ingredients

12 ounces fettuccine traditional, gluten free, whole wheat
3/4 cup hummus tested with traditional
3-4 garlic cloves minced
1/2 pound Asparagus trimmed and chopped
2 TBS Olive oil
1/2 tsp salt plus more for salting pasta water/ serving
fresh cracked pepper
1/4 cup balsamic vinegar
juice of 1/2 a lemon
pesto for serving
fresh basil
Shaved Parmesan
cherry tomatoes
red chili flakes for serving

Instructions

Start by salting and boiling the pasta according to the package instructions. Once the pasta is al dente, reserve 1 cup of the pasta water and drain off the remaining water. Set aside for now.
Heat a large sauté pan over medium heat. Add the olive oil to the pan, the minced garlic, and the trimmed asparagus. Cook for 2-3 minutes.
Add 1/2 tsp of salt and the balsamic vinegar to the asparagus and cook for another 2 minutes.
Remove the asparagus from the pan.
Add the cooked pasta and the hummus to the warm sauté pan. Slowly add in the reserved pasta water, starting with 1/2 cup, and toss the pasta with the water and hummus until smooth. If the sauce seems too thick, add additional pasta water until you get the desired consistency.
Taste for any additional salt and add in fresh cracked black pepper.
Add the balsamic asparagus back to the pan of pasta and squeeze over the juice of 1/2 a lemon.
For serving, top each bowl with a drizzle of pesto, cherry tomatoes, some shaved Parmesan, red chili flakes, and fresh basil.

Keyword Easy Recipes, Healthy Dinner, Pasta, Pasta Recipes, Summer Recipes, Vegetarian

Creamy Hummus Fettuccine with Pesto and Asparagus