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 it? 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 to the boiling water and cook for about 2 minutes less than the package directions. Keep stirring periodically to ensure even cooking and to keep the pasta from clumping together.
- Reserve about ¼ cup of pasta water.
Step 3. Cook the Mushroom and Garlic
- 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 about 2 minutes until the mushrooms are brown. Set aside.
- Add 2 tablespoons of oil to the pot and repeat the process to cook the remaining mushrooms.
- Return all of the cooked mushrooms to the pot, add garlic, and 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, and simmer, tossing the pasta constantly for 2½ minutes.
- Add the broccoli to 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 to 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 it. 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 it 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
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Mushroom Broccoli Pasta
Ingredients
- 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 cloves, (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)
Instructions
- 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.
Notes
Nutrition
Mirlene says
A great way to use up the extra broccolis that I have in my fridge.
Rika says
It sounds like the perfect time to make to this mushroom broccoli pasta, Mirlene.
Jamie says
I love how creamy and delicious this pasta is! Extra bonus that it's full of healthy veggies. Love it!
Rika says
Thanks, Jamie!
Sara says
Great recipe, simple but delicious and the whole family enjoy it!
Rika says
Thanks, Sara!
cyndy says
This was so easy and fantastic for a weeknight dinner. My kids devoured this dish and it will definitely go into our regular rotation!
Rika says
Awesome. Thanks for sharing your feedback, Cyndy!
Andrea says
This pasta dish is perfect for my family. Budget friendly, easy to make and tastes marvelous.
Rika says
Thanks for sharing your feedback, Andrea! I am glad that this recipe fits your budget!
Nicole says
Excellent. Only change I made was to grab a small bundle of fresh thyme from my garden instead of using dried; added bundle to mushrooms while cooking and removed before adding lemon and cheese.
Rika says
Hi Nicole,
Thanks for taking the time to share your feedback and sharing what you did with this recipe. I am glad that it turned out well and you liked it.
Best,
Rika
Karen says
I made it without the cream, just as delicious! I love lemon zest so I added extra 😋
Rika says
Hi Karen,
That's awesome! Making the mushroom broccoli pasta without the cream and adding extra lemon zest sounds like a great twist.
Best,
Rika
Stephanie Blacklock says
This is an absolutely fabulous recipe & dinner - thank you
Rika says
Hey Stephanie, you're welcome! I'm so happy to hear that you loved my mushroom broccoli pasta recipe and had a fantastic dinner with it! It truly warms my heart to know that my recipe brought some deliciousness to your table.
Best,
Rika
Sharon says
This was delicious! Added diced prosciutto before sautéing the mushrooms then followed the recipe. Looking forward to the leftovers. Definitely in our monthly rotation of meals. Thank you!
Rika says
Hi Sharon,
I'm so glad you enjoyed the mushroom broccoli pasta! The addition of diced prosciutto before sautéing the mushrooms sounds like a fantastic idea. It's always great when a dish becomes a regular in your monthly rotation. Enjoy the leftovers, and thank you for sharing your delicious twist on the recipe!
Best,
Rika
Sheila says
Came out nicely. I added more wine and cream, otherwise it would have been a bit dry, but the vegetables were cooked perfectly with these timings
Rika says
Thanks for the feedback, Sheila! I’m glad the pasta turned out well for you. Great idea to add more wine and cream for extra richness! I appreciate you sharing your adjustments.
Best,
Rika