Mushroom Broccoli Pasta
The 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.
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 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 for another 2 minutes or longer, until the mushrooms are brown. Set aside.Add 2 tablespoon 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.
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.
Calories: 445kcalCarbohydrates: 28gProtein: 12gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 58mgSodium: 134mgPotassium: 633mgFiber: 4gSugar: 4gVitamin A: 977IUVitamin C: 57mgCalcium: 134mgIron: 2mg