Mushroom Broccoli Pasta
445kcal
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)
Method
- 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.
Nutrition
Calories445kcalCarbohydrates28gProtein12gFat32gSaturated Fat13gPolyunsaturated Fat3gMonounsaturated Fat15gTrans Fat1gCholesterol58mgSodium134mgPotassium633mgFiber4gSugar4gVitamin A977IUVitamin C57mgCalcium134mgIron2mg
Notes
Storing. You can store the leftover pasta in the fridge for 2-3 days or in the freezer for up to 3 months.
Reheating. 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 longer, until warm throughout.