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Creamy Lemon Fettuccine with Hummus and Fresh Rucola

Creamy Lemon Fettuccine with Hummus and Fresh Rucola

Creamy hummus, fresh lemon zest, and peppery rucola come together in this quick yet very satisfying pasta dish.

You can use spinach instead of rucola and, if you want to get really fancy, throw in some pine nuts that have been roasted on a dry frying pan until golden brown.

The recipe relies on already made hummus. If you don’t have some at hand already you can find a recipe for this quick and healthy Middle Eastern staple here.

alt="a plate of linguine with hummus, lemon and arugula, served with a salad and crusty sourdough bread on the side."

Creamy Lemon Fettuccine with Hummus and Rucola

Dea Zoffmann
Using hummus as a sauce base not only results in a really creamy sauce, it also adds healthy plant protein to your dish.
Servings 4 people as part of a meal


  • 2 shallots halved lengthwise and then thinly sliced
  • 3 garlic cloves thinly sliced
  • 3 sun-dried tomatoes thinly sliced
  • 2 to 4 tablespoons vegetable stock or water or 1 teaspoon extra virgin olive oil
  • 1 cup hummus
  • 100 grams fresh rucola
  • Zest from 1 whole lemon
  • 3 tablespoons nutritional yeast
  • 3/4 to 1 cup pasta cooking water
  • 225 grams fettuccine or pasta of your choice


  • Start by getting the pasta water up and running by bringing a large pot of lightly salted water to a boil.
  • While the pasta water gets boiling, grab a large saucepan or pot and heat the stock (or olive oil) over medium heat and sauté the onions, garlic, and sun-dried tomatoes for a couple of minutes. Add a bit more stock if it dries out.
  • Add the rucola and lemon zest and sauté until the rucola wilts, then stir in the hummus and nutritional yeast. Turn off the heat and wait until the pasta is cooked.
  • Boil the pasta according to instructions on the package. When the pasta is done, take about 3/4 to 1 cup of the pasta water and stir it into the sauce. Then drain the pasta and add that to the sauce as well. Mix well, and serve.

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