If you are looking for a mushroom and broccoli recipe to make for dinner tonight, try this easy pasta recipe. This mushroom broccoli pasta is loaded with healthy vegetables and a creamy white sauce. It's a creative way to make your whole family eat more veggies.
This mushroom broccoli pasta has it all. It's so flavorful, easy to put together, and is budget-friendly! It's the ultimate healthy comfort food that you'll make over and over again. It also makes for great leftovers and a tasty lunch the next day.
Mushroom Broccoli Pasta Ingredients
To make this mushroom and broccoli pasta you'll need a pasta of your choice, mushrooms, garlic, broccoli, dried thyme, butter, oil, heavy cream, parmesan cheese, and dry white wine.
Pasta. In this recipe, I used penne pasta, but any form of pasta such as spaghetti or spiral pasta will work as well. I usually keep a few different types of pasta in my cupboard but they're so interchangeable.
Mushrooms. You can use any type of mushroom, such as cremini, white button mushroom, portobello, or Shiitake.
Mushrooms have always been a favorite veggie of mine and I find them especially tasty in dishes that have a sauce.
Butter. It makes a thick and smooth sauce without adding texture or making the sauce oily. It's optional and you can skip it as you wish.
Lemon and zest. It's the secret ingredient that makes so many foods taste better! The lemon helps bring out the flavor and reduces the greasiness and heaviness of the pasta and the sauce. As a result, you will have better-tasting pasta with a refreshing flavor in every bite.
Heavy cream. It's used to thicken and add flavors to the sauce. It's commonly used to make alfredo sauce. Alternatively, you can use a combination of butter and milk for a lighter version of the dish.
Cheese. You can use freshly grated parmesan cheese or pecorino romano. Please keep in mind that pecorino romano is saltier than parmesan.
How to Make Mushroom Broccoli Pasta
The preparation and cooking process of this broccoli and mushroom pasta dish is rather simple. It starts with blanching the broccoli, cooking the pasta until almost al-dente, sauteeing the mushrooms, then combining all of the ingredients together with the sauce.
Step 1. Blanch the Broccoli
Why blanch the broccoli instead of sauteing? You could either blanch or saute the broccoli. I've done both methods before and I think that blanching the broccoli helps retain the color, vitamins, flavor, and texture.
- Fill a large pot with 8 cups of water and bring to a rapid boil over high heat. Season the water with ¾ tablespoon of salt.
- Blanch the broccoli for 2 minutes. Remove from the pot and set aside.
Step 2. Cook the Pasta
- Add the penne pasta into the boiling water and cook about 2 minutes less than the package directions. Keep stirring periodically to ensure even cooking and to keep pasta from clumping together.
- Reserve about ¼ cup of pasta water.
Step 3. Cook the Mushroom and Garlic
- Meanwhile, heat 2 tablespoon of oil in a large deep skillet over medium-high heat. Cook half of the sliced mushrooms, undisturbed, for 2 minutes. Stir and cook about 2 minutes until the mushrooms are brown. Set aside.
- Add 2 tablespon of oil into the pot and repeat the process to cook the remaining mushrooms.
- Return all of the cooked mushrooms into the pot, add garlic, dried thyme, and cook for 30 seconds on medium-low heat.
- Add white wine and deglaze the pan until the liquid is absorbed.
Step 4. Add the Pasta and Make the White Sauce
- Add the cooked pasta, cream, and pasta water into the pot. Increase the heat to medium, simmer, tossing the pasta constantly for 2½ minutes.
- Add the broccoli into the pot and stir for 2 minutes then turn off the heat.
Step 5. Add the Cheese and Lemon
- Add butter, lemon, lemon zest, and parmesan cheese into the pot. Stir to combine.
- Taste the pasta and adjust the seasoning with additional salt, black pepper, and/or parmesan cheese.
FAQ and Cooking Tips
You should not rinse the pasta after cooking, just drain. Rinsing removes the starch that keeps the pasta firm and helps the sauce adhere. Only pasta for salad should be rinsed.
You can store the leftover pasta in the fridge for 2-3 days or in the freezer for up to 3 months.
Place the pasta in a microwave-safe bowl or plate and cover with an overturned microwave-safe plate or microwave-safe plastic wrap. Reheat the pasta in the microwave for about 1½ minutes or until warm throughout.
Check Out More Delicious Pasta Recipes
- Gnocchi Alfredo Recipe
- Pasta with Mussels
- Easy Canned Clam Pasta
- Squid Pasta with Marinara Sauce
- Cajun Chicken Alfredo Pasta
- Instant Pot Penne Pasta
- Bratwurst Pasta
- One-Pot Penne Pasta
- White Sauce Pasta
- Canned Tuna Pasta
- Anchovy Pasta with Capers
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Mushroom Broccoli Pasta
- 8 oz penne pasta, (or any pasta of your choice)
- 8 oz broccoli florets
- 4 tablespoons olive oil , (divided)
- 1 pound mushrooms, (sliced) - such as white button, Cremini, Shiitake, or mix.
- 6 garlic loves, (minced)
- ¼ cup dry white wine
- ¼ teaspoon dried thyme
- ½ cup heavy cream
- 1½ tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- zest from one lemon
- salt and black pepper, (to taste)
- ¼ cup freshly grated parmesan cheese, (fully packed and more for serving)
- Fill a large pot with 8 cups of water and bring to a rapid boil over high heat. Season the water with ¾ tablespoon of salt. Blanch the broccoli for 2½ minutes and set aside. Add the pasta and cook for 2 minutes less than the package directions, keep stirring periodically. Reserve about ¼ cup of pasta water.
- Meanwhile, heat 2 tablespoons of oil in a large deep skillet over medium-high heat. Cook half of the sliced mushrooms, undisturbed, for 2 minutes. Stir and cook for another 2 minutes or longer, until the mushrooms are brown. Set aside.Add 2 tablespoons of oil into the pot and repeat the process to cook the remaining mushrooms.
- Return all of the cooked mushrooms into the pot, add garlic, dried thyme, and cook for 30 seconds on medium-low heat. Add white wine and deglaze the pan until the liquid is absorbed.
- Add the cooked pasta, cream, and pasta water into the pot. Increase the heat to medium, simmer, uncovered, tossing the pasta constantly for 2 minutes. Add the broccoli into the pot and stir for 1-2 minutes then turn off the heat.
- Add butter, lemon, lemon zest, and parmesan cheese into the pot. Stir to combine. Adjust the seasoning with salt, black pepper, and/or parmesan cheese.