Pasta With Mushrooms And Broccoli Recipes
PASTA WITH MUSHROOMS AND BROCCOLI
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
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
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
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
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
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
BROCCOLI MUSHROOM ALFREDO PASTA
Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn't get any better!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
- On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
- Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
- Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.
Nutrition Facts : Calories 371 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 1009 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PASTA WITH BROCCOLI AND MUSHROOMS
Make and share this Pasta With Broccoli and Mushrooms recipe from Food.com.
Provided by Kiwi Kathy
Categories Penne
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as per instructions on packet.
- Heat first measure of oil and saute garlic. Stir in mushrooms and broccoli and cook until tender.
- Add cream, pesto and blue cheese.
- Season with salt and pepper.
- Drain pasta, add extra olive oil or butter and toasted slivered almonds.
- Stir gently until well combined.
- Serve.
PENNE WITH BROCCOLI AND MUSHROOMS
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy High Fiber Parmesan Broccoli Fall Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.
PASTA WITH MUSHROOMS AND BROCCOLI RABE
Pasta with Mushrooms and Broccoli Rabe. This spicy pasta sauce is particularly suited to go with a whole wheat pasta.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 10
Steps:
- Prepare the broccoli rabe: remove any tough portions of the stalks and wash well.
- Blanch in a pot with plenty of salted water about 4-5 min, then drain.
- Cut the broccoli rabe into chunks and set them aside, keeping them warm.
- To save time, the rest of the sauce preparation and pasta cooking can be done at the same time.
- Cook the pasta.
- In the meantime, heat the oil in a skillet over medium heat.
- Gently sauté the mushrooms, with stirring, until they are cooked al dente.
- Add the drained broccoli rabe, salami and rosemary.
- Drain the pasta, setting aside the required amount of cooking water.
- Pour the water and pasta into the skillet with the seasoned vegetables, then mix well.
- Adjust the seasoning, add the grated Parmesan (optional), then serve in the warmed dishes.
Nutrition Facts : Calories 370 calories/serving, Fat 7
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CREAMY PASTA WITH MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (262)Servings 4
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
ONE-PAN PASTA WITH BROCCOLI AND MUSHROOMS - CHATTAVORE
From chattavore.com
Servings 4Estimated Reading Time 4 mins
- Preheat one tablespoon of the olive oil in a large (12-inch) skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the second tablespoon of olive oil. Add the mushrooms and sprinkle with salt and pepper. Cook the mushrooms until golden.
- Add the pasta, two cups of the water, and the broth to the skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid has absorbed almost completely into the pasta, 12-15 minutes.
- Add the broccoli, the sun-dried tomatoes, and the remaining water to the skillet. Reduce heat to medium, cover, and cook until the broccoli is almost tender, 3-5 minutes.
10 BEST PASTA WITH MUSHROOMS AND BROCCOLI RECIPES | …
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BAKED LEMONY BROCCOLI AND MUSHROOM PASTA RECIPE
From today.com
4.6/5 (15)Category EntréesAuthor Yasmin FahrTotal Time 55 mins
- 1. In a small bowl, add 1/2 teaspoon salt, sugar, red wine vinegar and peppers, and cover with hot water (from the tap is fine) and stir until the salt and sugar dissolves. Let sit at room temperature, stirring occasionally if you remember, until the pasta is ready.
- 2. Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the pasta and cook until shy of al dente, 3-4 minutes less than the package instructions; it should still be a little too tough to bite through. Drain in a colander in the sink, reserving 1 cup of pasta water. Drizzle with olive oil and toss to prevent the noodles from sticking. Leave in the sink.
- 3. While the pasta is cooking, heat the oil in a Dutch oven or a 12-inch ovenproof skillet over medium-high heat until shimmering. Add the stems, season with salt and cook for 2 minutes, stirring halfway, then add the florets and mushrooms, seasoning with salt and pepper. Cook, stirring occasionally, until the broccoli becomes a vibrant green and the mushrooms have shrunken down and released their liquid, about 6-8 minutes. Season with the red pepper flakes and garlic, cooking until fragrant, about 30 seconds.
- 4. When the pasta and vegetables are done, in a small mixing bowl, add 1 cup pasta water and 3/4 cup Parmesan to the whisked eggs, quickly stirring together. Off the heat, add the pasta to the broccoli mixture, then pour in the egg mixture. Stir vigorously for at least 1 minute to combine and coat all pasta pieces. It will still be a little saucy and that's OK. Top with dollops of ricotta, layer with the breadcrumbs and remaining 1/4 cup Parmesan, then bake until the pasta at the edges of the pan start to look crispy, 12-15 minutes.
ASIAN PASTA WITH BROCCOLI AND MUSHROOMS - JULIA'S ALBUM
From juliasalbum.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 471 per serving
- Heat olive oil in a large skillet on medium heat until hot but not smoking. Add oyster mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula.
- In the meantime, bring a large pot of water to boil, add pasta. Cook pasta according to package instructions (in my case, I cooked gluten free Brown Rice Fettuccine pasta like I would cook a regular pasta - by boiling it for about 8-10 minutes until the pasta achieved the right consistency).
- Add 2 tablespoons tamari sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 cup reserved pasta water to the skillet with mushrooms and broccoli, on medium heat.
CREAMY BROCCOLI & MUSHROOM PASTA (VEGAN & GF)
From vancouverwithlove.com
5/5 (4)Category Main CourseServings 2Total Time 30 mins
- Cook the pasta as per package instructions (about 10 mins). When cooked, drain and set aside.
- While the pasta is cooking, in a large pan heat the olive oil on a medium heat and gently sauté the garlic for about 30 seconds, stirring constantly.
PASTA WITH BROCCOLI, MUSHROOMS, TOMATOES AND PARMESAN ...
From creative-culinary.com
Estimated Reading Time 4 mins
- Add uncooked spaghetti and cook for 8 minutes. (I prefer thin spaghetti...so adjust accordingly if you do and add to water after a couple of minutes).
- Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let it sit for a minute.
CARAMELIZED LEMON PASTA WITH MUSHROOMS AND BROCCOLI RECIPE ...
From latimes.com
Email [email protected]Servings 4-6Occupation Cooking ColumnistTotal Time 45 mins
- Using a Microplane grater, remove the zest from the lemon over a bowl, leaving no patchy parts. Trim and discard the ends from the lemon then chop into rough ½-inch pieces, discarding any seeds.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until it begins shimmering in the pan. Add the chopped lemon, season with salt and pepper, and cook, stirring occasionally, until the lemon is caramelized in spots and the pith is tender, 6 to 8 minutes. Transfer the lemon pieces to the bowl with the lemon zest and return the skillet to medium heat.
- Heat 3 tablespoons olive oil in the skillet then add the mushrooms and garlic, and cook, stirring occasionally, until the mushrooms are deep golden brown, 16 to 20 minutes. (At first the mushrooms will absorb all the oil and seem dry, but give them time and they will release a lot of moisture and once it evaporates, become deep golden.) Remove from the heat and reserve until ready to use.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 9 to 10 minutes, or according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
PASTA WITH WILD MUSHROOMS AND BROCCOLI RABE - JAMIE GELLER
From jamiegeller.com
Servings 4Category Starches, Lunch, Pasta, Dinner, Salads, Main
- Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.
- Meanwhile, make the sauce. Combine the oil, garlic, and red pepper flakes, in a large skillet. Cook over low heat, stirring often, just until the garlic begins to brown, about 3 minutes. Add the mushrooms and increase the heat to medium. Cook until the mushrooms exude their juices, about 12 – 15 minutes more. Stir in the broccoli rabe and dry oregano. Add water and soy sauce; cover partially with the lid. Cook, stirring occasionally, until the broccoli rabe is barely tender, about 5 minutes. Stir in the fresh oregano and season with salt and pepper. Keep warm.
- Drain the pasta and return to the pot. Add the mushrooms and broccoli rabe and mix well. Serve hot. Dairy Variation: Serve the pasta with lots of freshly grated Parmesan cheese.
RUSTIC GARLIC BUTTER PASTA WITH ROASTED BROCCOLI RECIPE ...
From pinchofyum.com
4.5/5 (8)Total Time 35 minsCategory DinnerCalories 334 per serving
- Preheat oven to 400 degrees. Toss broccoli, oil, and herbs; scatter on a baking sheet and season with salt and pepper. Roast for 20-30 minutes, stirring every so often to avoid burning. I usually roast until the outsides are just slightly crispy.
- Cook pasta according to directions. Melt butter in a large saucepan over medium high heat. Add mushrooms and garlic and season very generously with salt. Stir frequently until the mushrooms have a lightly browned outside and are soft, buttery and tasty (about 15-20 minutes).
- Stir in the flour with the butter and mushrooms if there is too much moisture. Add pasta and stir until well combined. Stir in roasted broccoli and top with cheese.
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4.2/5 (14)Total Time 35 minsCategory Dinner RecipesCalories 357 per serving
- Bring a large pot of salted water to a boil, and cook the pasta to the package directions. About 1 minute before the pasta finishes cooking, add the broccoli florets to the pot. Drain the water, briefly rinse with cool water, set aside. While the pasta cooks, make the white sauce.
- In a medium saucepan, melt the butter over low to medium heat. Add the flour and whisk to combine. The mixture should be smooth and free of lumps.
- Add the whole milk, heavy cream, thyme, salt, and pepper. Continue to whisk until the ingredients are well combined. Add the mushrooms and reduce the heat to low. Use a wooden spoon to stir constantly until the sauce begins to thicken. Don't let it bubble or boil; otherwise, it will separate. It should be smooth and creamy in consistency. Remove from heat.
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