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hummus pasta

Roasted Lemon and Broccolini Hummus Pasta

After falling in love with Majestic Hummus, I created this pasta recipe using their cilantro jalapeno hummus as the sauce. It's just as delicious cold as it is hot so make a double batch and take it for lunch the next day!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Course
Keyword: broccolini, hummus, pasta
Servings: 2
Calories: 933kcal


  • Food processor, small


  • 2 bunches broccolini, cut into bite-sized pieces, stalk discarded
  • 8 slices lemon, super-thinly sliced, seeds removed
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 8 oz rotini pasta
  • 1/2 container flavored hummus such as cilantro jalapeno
  • 1/4 cup heavy cream or plant-based milk
  • 1 tbsp goat cheese
  • 1/2 cup red bell pepper, chopped
  • 2 tbsp hemp hearts, optional


  • Preheat the oven to 375°. In a small baking dish, toss the broccolini and lemon slices iwth some olive oil. Season with salt and pepper. Once oven comes to temp, roast for about 18 minutes until tender but not soggy. Remove from oven.
  • While broccolini and lemons roast,, bring a large saucepan of water to a boil and seaon well with salt. Boil pasta to desired doneness based on package directions. Drain and transfer to a large serving bowl.
    roasted lemon and broccolini
  • While water is boiling, combine 1/2 a package of your favorite flavored hummus in a small food processor with 1/4 cup heavy cream or plant-based milk and 1 tbsp of goat cheese. Process briefly to combine. Toss with hot pasta in the serving bowl, then add broccolini, lemon and red pepper. Toss again. Divide between 2 dinner bowls and sprinkle each with 1 tbsp of hemp hearts if using.
    hummus sauce


I served this with a slice of toasted sourdough.


Serving: 2cups | Calories: 933kcal | Carbohydrates: 112g | Protein: 34g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 37mg | Sodium: 405mg | Potassium: 530mg | Fiber: 11g | Sugar: 10g | Vitamin A: 4777IU | Vitamin C: 219mg | Calcium: 226mg | Iron: 7mg
Tried this recipe?Let us know how it was!