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
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.