If you’re looking for a fresh, vibrant pasta dish that’s both simple and packed with flavor, I absolutely love this Lemony Hummus Pasta with Roasted Broccoli Recipe. It’s one of those meals that feels comforting yet light, perfect for a quick weeknight dinner or a casual weekend lunch. Trust me, once you try the creamy hummus-based sauce paired with that perfectly roasted broccoli, you’ll wonder why you haven’t made this sooner!

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Why You’ll Love This Recipe

Quick and Easy: This takes just about 30 minutes from start to finish—perfect for busy days.
Creamy without Dairy: The hummus makes the sauce silky smooth without any cream or cheese.
Burst of Bright Flavor: The lemon juice and zest bring that fresh zing that makes the whole dish pop.
Roasted Broccoli Magic: Roasting broccoli makes it tender with just the right crunch and develops amazing nutty notes.

A white plate holds a base layer of light beige noodles with a slightly rough texture, topped with bright green roasted broccoli florets that show some browned, crispy edges. A thin twist of yellow lemon zest is sprinkled over the broccoli, and a lemon wedge sits on the right side of the plate. The plate is set on a white marbled surface, with a golden fork placed below the front edge. In the background, there is a second white plate with the same noodle and broccoli dish, and a yellow and blue cloth adds color behind the plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this recipe work in harmony—the roasted broccoli adds texture and earthiness, then the hummus sauce brings creaminess with zesty lemon brightness that’ll have you coming back for seconds. When shopping, choosing a good-quality hummus (or homemade) really makes a difference.

Broccoli florets: Fresh broccoli is key here; choose firm stalks with vibrant green florets for the best flavor and texture after roasting.
Extra virgin olive oil: Use a quality olive oil—it adds richness and helps with roasting those florets beautifully.
Salt and pepper: Seasoning while roasting and in the sauce is essential to bring all the flavors together.
Pasta (spaghetti or linguini): I love spaghetti for this, but linguini or any long pasta work great; gluten-free versions are an easy swap if needed.
Garlic: Fresh minced garlic gives that aromatic depth—don’t skimp here!
Plain hummus: Whether homemade or store-bought, hummus is the creamy base for the sauce, and you can tweak its flavor to your liking.
Lemon juice: Freshly squeezed is best for that bright, tangy punch.
Lemon zest: Zesting right before serving really elevates the dish with an extra hit of citrus aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I have to admit, this recipe is pretty fantastic as is, but I love tossing in some creative tweaks depending on what’s in my kitchen or what mood I’m in. Feel free to make it your own!

Add some spice: When I feel like a little heat, I sprinkle crushed red pepper flakes over the top—my family goes crazy for it!
Swap the broccoli for other veggies: Roasted cauliflower or asparagus can be a tasty alternative if you want variety.
Protein boost: Grilled chicken or chickpeas make great add-ins if you want to bulk this up a bit.
Dairy twist: If you’re not vegan, a little shaved Parmesan on top adds a lovely nutty contrast.

How to Make Lemony Hummus Pasta with Roasted Broccoli Recipe

Step 1: Roast Your Broccoli to Perfection

Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper in a big bowl, making sure every floret is nicely coated. Spread them out on a parchment-lined baking sheet in a single layer—that’s important so they roast evenly without steaming. Pop them in the oven and roast for about 20 to 25 minutes, tossing halfway through. You’ll want to see some golden brown edges—that’s pure flavor locked in!

Step 2: Cook Your Pasta and Save the Magic Water

While the broccoli roasts, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Here’s the trick I discovered—you want to sneak out about a cup of that starchy pasta water before draining. It’s liquid gold that helps thin the hummus sauce perfectly while adding that silky texture. Use a measuring cup or even a coffee mug, carefully scooping it right from the boiling pot.

Step 3: Whip Up the Lemony Hummus Sauce

In the same pot you used for the pasta (makes for less cleanup), warm a tablespoon of olive oil over medium heat. Toss in your minced garlic and sauté until fragrant—this only takes about 30 seconds, but it’s crucial because burnt garlic will turn bitter. Next, stir in the hummus, ½ cup of your reserved pasta water, and lemon juice. Watch it turn into a luscious sauce! If it looks too thick, add more pasta water a splash at a time until you hit that creamy consistency you love.

Step 4: Combine and Taste

Add the drained pasta right back into the pot with the sauce, then toss to coat every strand beautifully. Taste it and season with salt and pepper as needed—this is the moment to balance those flavors. Don’t be shy about adding a little extra lemon juice if you want a brighter finish.

Step 5: Plate and Finish with Roasted Broccoli

Serve the pasta in bowls or on plates, then pile on that roasted broccoli goodness. Finally, sprinkle the lemon zest on top for that aromatic burst that makes this dish so memorable. Grab a fork and dig in immediately—you will not regret it!

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Pro Tips for Making Lemony Hummus Pasta with Roasted Broccoli Recipe

Don’t Skip Reserving Pasta Water: That starchy water is the secret to a creamy sauce without cream—trust me, I used to forget this step and the sauce was always too thick!
Watch Your Garlic Closely: Garlic cooks fast; take it off heat as soon as it becomes fragrant to avoid bitterness.
Spread Broccoli Evenly When Roasting: Crowding the pan causes steaming, not roasting, so give those florets plenty of space.
Adjust Seasoning at the End: The hummus already has some salt, so add seasoning gradually and taste as you go to avoid over-salting.

How to Serve Lemony Hummus Pasta with Roasted Broccoli Recipe

A white bowl filled with light brown noodles forming the base layer, topped with a thick green broccoli and chicken curry sauce that covers most of the noodles. The green sauce has a slightly chunky texture with visible broccoli pieces and tender chicken chunks. A lemon slice is placed on the bowl's edge. A woman's hand holding a fork is resting in the bowl. The bowl sits on a white marbled surface with a yellow and orange cloth to the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love a sprinkle of fresh chopped parsley or basil for a touch of color and herbal freshness. A drizzle of good olive oil or even a handful of toasted pine nuts gives great texture against the creamy sauce, too.

Side Dishes

This pasta is satisfying on its own, but I often serve it alongside a crisp green salad or some crusty bread to soak up any extra sauce. Roasted cherry tomatoes or a simple cucumber salad with lemon vinaigrette can also brighten the meal nicely.

Creative Ways to Present

For special occasions, I love serving this pasta in individual shallow bowls topped with a lemon wedge on the side for an extra citrus burst. You can also layer the broccoli and pasta in a pretty glass baking dish and bake briefly with a sprinkle of vegan cheese for a warm, bubbly twist that’s crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps well for about 3 days. The broccoli retains a nice texture if you reheat it gently. I recommend separating the pasta and broccoli if you’re prepping in advance for best results.

Freezing

Freezing is possible but I found it changes the texture a bit, especially the broccoli. If you want to freeze, store the pasta and hummus sauce mixture separately from the roasted broccoli in airtight containers for best quality.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. You can also microwave it covered, stirring halfway through. Add the roasted broccoli last to warm them through but keep a little bite.

FAQs

Can I use other vegetables besides broccoli in this recipe?

Absolutely! Roasted cauliflower, asparagus, or even Brussels sprouts can be great substitutes or additions. Just roast them similarly until tender and lightly browned for the best flavor.
Is this pasta recipe vegan?

Yes, it’s naturally vegan since the creamy sauce comes from hummus and olive oil without any dairy. Just be sure to use a vegan-friendly hummus and pasta if you have dietary restrictions.
How do I make the sauce less tangy if the lemon is overwhelming?

If the lemon feels too sharp, add a bit more hummus or a small drizzle of olive oil to mellow it out. You can also reduce lemon juice next time or balance it by adding a pinch of maple syrup or agave.
Can I make homemade hummus for this pasta?

Definitely! Homemade hummus works beautifully here and lets you control flavors like garlic or tahini intensity. Plus, fresh hummus often makes for an even creamier sauce.

Final Thoughts

This Lemony Hummus Pasta with Roasted Broccoli Recipe is one of my all-time favorites because it balances simplicity and excitement perfectly. I love how it’s quick to make but never feels boring, and I enjoy sharing it with friends who always ask for the recipe. If you want to try something hearty yet fresh, creamy yet healthy, give this a go—you might just find your new go-to pasta dish!