Pasta Mushrooms and Broccoli W Creamy Tomato Sauce
Indulge in the comforting flavors of this creamy yet vibrant Pasta with Mushrooms and Broccoli in a Creamy Tomato Sauce. This quick and easy recipe is a perfect weeknight dinner, blending al dente pasta with tender broccoli florets and savory sautéed mushrooms in a luscious tomato-based cream sauce. Infused with fragrant garlic, oregano, and basil, this dish strikes the perfect balance of earthy and tangy flavors. A sprinkle of Parmesan cheese melts into the sauce for added richness, while optional red pepper flakes bring a gentle kick of heat. Ready in just 35 minutes, this versatile dish is a satisfying vegetarian meal that's sure to please the whole family. Perfectly creamy, packed with veggies, and endlessly comforting, it’s the ultimate one-pan pasta recipe you'll want to savor again and again.
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Recipe Information
Ingredients
- 300 g Pasta of choice (e.g., penne, fusilli, or spaghetti)
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 200 g White button mushrooms, sliced
- 250 g Fresh broccoli florets
- 400 g Canned crushed tomatoes
- 150 ml Heavy cream
- 50 g Parmesan cheese, grated
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 1.5 L Water
- 1 tbsp Salt (for boiling pasta)
Instructions
Bring 1.5L of water to a boil in a large pot and add 1 tbsp of salt. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and turn golden brown.
Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are tender-crisp.
Pour the crushed tomatoes into the skillet and stir well to combine. Season with oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes.
Lower the heat and stir in the heavy cream. Cook for another 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, gradually add some reserved pasta water to reach your desired consistency.
Stir in the grated Parmesan cheese until melted and fully incorporated.
Taste and adjust the seasoning as needed with additional salt or pepper.
Serve the pasta warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
