Go Back
+ servings
mushroom broccoli pasta recipe.
4.67 from 3 votes

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.
Prep Time 10 mins
Cook Time 15 mins
Course Main Dish
Cuisine American, Italian
Servings 4
Calories 445 kcal


  • 8 oz penne pasta, (or any pasta of your choice)
  • 8 oz broccoli florets
  • 4 tablespoon 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
  • tablespoon unsalted butter
  • 2 tablespoon 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 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
Keyword broccoli mushroom pasta, mushroom and broccoli recipe, mushroom broccoli pasta
Tried this recipe?Let us know how it was!