Pasta with Mushrooms Tomatoes and Broccoli Cream
Creamy, hearty, and packed with vibrant veggies, Pasta with Mushrooms, Tomatoes, and Broccoli Cream is a delightful twist on classic comfort food. This recipe combines tender pasta—think penne or fettuccine—with a silky broccoli cream sauce that’s blended with Parmesan for an irresistible richness. Sautéed garlic, earthy mushrooms, and sweet, juicy cherry tomatoes add layers of flavor, while fresh parsley provides a pop of color and brightness. Perfectly balanced and easy to prepare, this dish is ideal for busy weeknights or cozy weekend dinners. With a cook time of just 25 minutes and a serving size of four, this vegetarian pasta recipe is as satisfying as it is simple.
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Recipe Information
Ingredients
- 400 grams Pasta (such as penne or fettuccine)
- 2 tablespoons Olive oil
- 200 grams Button mushrooms, sliced
- 200 grams Cherry tomatoes, halved
- 300 grams Broccoli florets
- 150 milliliters Heavy cream
- 2 cloves Garlic cloves, minced
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- 4 liters Water for boiling pasta
Instructions
Bring 4 liters of salted water to a boil in a large pot. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, steam the broccoli florets for 5-6 minutes, or until tender. Once cooked, transfer to a blender or food processor.
Add the heavy cream, 25 grams of grated Parmesan cheese, and a pinch of salt to the blender with the cooked broccoli. Blend until smooth to create the broccoli cream sauce. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until golden brown.
Stir in the cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
Pour the broccoli cream sauce into the skillet with the mushrooms and tomatoes. Stir thoroughly to combine and let simmer on low heat for 2-3 minutes.
Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until the desired consistency is reached.
Season the pasta with salt and black pepper to taste. Sprinkle with the remaining 25 grams of grated Parmesan cheese and fresh parsley if using.
Serve the pasta warm and enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 764 mg | 59% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1351 mg | 29% | |
*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.
