Pasta With Mushrooms, Tomatoes, and Broccoli Cream

“This is a great recipe I got from my friend in Portland, OR. It is always refreshing and very healthy. Great for any season!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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