Best Pastamushrooms And Broccoli W Creamy Tomato Sauce Recipes

CREAMY BROCCOLI AND MUSHROOM PASTA

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.

PASTA WITH MUSHROOMS AND BROCCOLI

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.

PASTA WITH MUSHROOMS, TOMATOES, AND BROCCOLI CREAM

Steps:

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