Mushroom Broccoli Pasta
- 4 ounces (1 cup/114g) mini penne pasta or other bite sized pasta
- 1 1/2 cups broccoli florets (1 small crown)
- 2 TBS butter, divided
- 4 ounces (1/4 pound/114g) white mushrooms, sliced
- 1 TBS plain all purpose flour
- 1 cup (240ml) chicken stock
- 1/2 cup (120ml) heavy cream
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp Italian seasoning
- 1/4 tsp fine sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup (45g) grated Parmesan cheese
- 1 TBS chopped fresh parsley
- Additional grated Parmesan cheese to serve
You can add diced cooked chicken, flaked salmon, tuna, or ham to this if you wish.
This was very delicious. I think I ate half of the whole lot!! One and a half servings! I loved that it was so simple and quick to make and yet tasted like I had spent hours on it.
If you are looking for a quick and easy main vegetarian dish, this fits the bill perfectly. I think it would also be a great way to use up some leftover proteins if you are so inclined such as salmon, or chicken, even ham!
Some other simple, quick and easy pasta dishes here in The English Kitchen that you might enjoy are:
PASTA E PISELLI – Fabulously tasty, quick and easy. Simple too. This recipe only calls for frozen peas, chopped onion, pasta, water and some cheese. You could call this Pasta and Peas.
MARTHA STEWART’S ONE PAN PASTA FOR TWO – Everything cooks all together in one pan. Linguini, basil, red pepper flakes, cherry tomatoes, onion and seasoning. Simply delicious.
Mushroom Broccoli Pasta
- 4 ounces (1 cup/114g) mini penne pasta or other bite sized pasta
- 1 1/2 cups broccoli florets (1 small crown)
- 2 TBS butter, divided
- 4 ounces (1/4 pound/114g) white mushrooms, sliced
- 1 TBS plain all purpose flour
- 1 cup (240ml) chicken stock
- 1/2 cup (120ml) heavy cream
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp Italian seasoning
- 1/4 tsp fine sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup (45g) grated Parmesan cheese
- 1 TBS chopped fresh parsley
- Additional grated Parmesan cheese to serve
- Put a saucepan of lightly salted water on to boil.
- Melt 1 TBS of the butter in a skillet. Add the mushrooms. Cook, stirring frequently, over medium high heat, until golden brown. Remove to a bowl lined with several paper towels. Set aside to drain.
- Melt the remaining TBS of butter in the skillet. Add the flour, whisking it in until smooth. Slowly whisk in the chicken stock. Increase to medium high and bring to a simmer. Cook for 2 minutes.
- In the meantime add your pasta to the boiling water and cook to al dente as per the package instructions. Add the broccoli florets about a minute before the pasta is cooked. Drain well, but do not rinse.
- While the pasta is cooking, add the cream, garlic, Italian seasoning, salt and pepper to the chicken stock sauce. Bring to a simmer and simmer on low, stirring constantly for 3 minutes. The sauce will start to thicken slightly. Taste and adjust seasoning as required.
- Remove from the heat. Toss in the drained pasta and broccoli and the mushrooms, tossing everything together to coat.
- Serve hot, topped with additional parmesan cheese. (See notes)
You can add diced cooked chicken, flaked salmon, tuna, or ham to this if you wish.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2023/03/mushroom-broccoli-pasta.html
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