All-in-One Mushroom and Broccoli Pasta
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
428
Fat
19.3g
Saturated Fat
7.3g
Carbs
51.9g
Sugars
2.8g
Protein
13.2g
Fibre
2.5g
Sodium
0.853g
Ingredients
2 tbsp olive oil
250 g chestnut mushrooms, wiped clean and sliced
0 Salt and black pepper
1 onion, chopped
3 garlic cloves, crushed
1 pinch of dried chilli flakes
320 g penne pasta
1 l chicken stock, divided
1 a head of broccoli, cut into florets and stalks chopped
120 ml light cream
0 Juice of 1 lemon
Method

1            Heat half of the olive oil in a large pan over a medium heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms for 3-4 minutes, then remove to a bowl. Wipe out the pan with kitchen paper.

2            Preheat the remaining olive oil in the pan. Add the onion and cook for 4-5 minutes, until translucent. Add the garlic and chilli flakes and cook for 30 seconds.

3 Add the pasta and 800ml of the stock. Turn the heat up to high and cook for 12-15 minutes, stirring occasionally, until the liquid has absorbed almost completely into the pasta.

4            Add the broccoli and the remaining stock to the pan. Reduce the heat to medium, cover, and cook for 4-5 minutes until the broccoli is almost tender but still retains some crunch.

5            Uncover the pan and return the heat to high. Stir in the cream and the mushrooms. Cook for 2-3 minutes, stirring until slightly thickened. Add the lemon juice and serve.