Creamy Broccoli And Mushroom Pasta Recipes

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PASTA WITH MUSHROOMS AND BROCCOLI



Pasta With Mushrooms and Broccoli image

Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.

Provided by Martha Rose Shulman

Categories     dinner

Time 30m

Yield Serves 4

Number Of Ingredients 8

2 large stalks broccoli (stems and crowns)
2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced 1/3 to 1/2 inch thick
2 garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves (optional)
8 ounces spaghetti
Freshly grated Parmesan

Steps:

  • Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
  • Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
  • When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS



Spaghetti with Broccoli and Mushrooms image

This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.

Provided by Denise

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 5

Number Of Ingredients 10

1 pound uncooked spaghetti
2 (10 ounce) packages frozen chopped broccoli
2 (4.5 ounce) cans sliced mushrooms, drained
½ cup butter
1 tablespoon salt
2 teaspoons ground black pepper
1 cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil

Steps:

  • Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
  • Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
  • Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g

CREAMY BROCCOLI AND MUSHROOM PASTA



Creamy Broccoli and Mushroom Pasta image

Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

250 g broccoli
1 onion
250 g chestnut mushrooms
350 g farfalle pasta
1 tablespoon olive oil
200 ml creme fraiche
1 tablespoon coarse grain mustard

Steps:

  • Bring a large pan of boiling water to the boil.
  • Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
  • Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
  • Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
  • Drain pasta and broccoli and stir into sauce. Serve.

Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5

PASTA WITH MUSHROOMS, TOMATOES, AND BROCCOLI CREAM



Pasta With Mushrooms, Tomatoes, and Broccoli Cream image

This is a great recipe I got from my friend in Portland, OR. It is always refreshing and very healthy. Great for any season!

Provided by emmalie

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 head broccoli
2 tablespoons unsalted butter
1/4-1/2 cup milk
4 tablespoons olive oil (divided)
generously salt and pepper
1 lb spaghetti
4 ounces chanterelle mushrooms, cleaned and cut (may use any mushrooms)
4 sprigs fresh thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
2 teaspoons garlic, chopped
2 tablespoons white wine
1 large tomatoes, chopped
parmesan cheese or pecorino romano cheese, to taste

Steps:

  • Cut broccoli into florets with 1 inch stem.
  • Drop broccoli into pot of boiling salted water.
  • Boil until easily pierced with a knife.
  • Drain.
  • In a sauté pan add butter and broccoli.
  • Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
  • Place broccoli in a blender or food processor.
  • Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
  • Season with salt and pepper.
  • Set broccoli cream aside.
  • Cook pasta.
  • In sauté pan, head 2 TB olive oil over medium heat.
  • Add mushrooms and cook a couple minutes.
  • Add chopped thyme and garlic.
  • Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
  • Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
  • On each plate layer broccoli puree with pasta on top.
  • Season with salt and pepper, top with cheese.

PENNE WITH BROCCOLI AND MUSHROOMS



Penne with Broccoli and Mushrooms image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     High Fiber     Parmesan     Broccoli     Fall     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
8 ounces mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne or other tubular pasta, freshly cooked
3/4 cup freshly grated Parmesan

Steps:

  • Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
  • Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

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