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Mushroom Broccoli Pasta

Helen T. Patterson
Tender pasta tossed with sautéed mushrooms and broccoli in a creamy, garlicky sauce, topped with Parmesan and fresh parsley.
Ready in just 30 minutes, this wholesome dish is perfect for weeknight dinners or meal prep, offering fiber, protein, and delicious comfort in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian-Inspired
Servings 6

Equipment

  • 1 large pot (for pasta and sauce)
  • 1 colander (for draining pasta and broccoli)
  • 1 whisk (for sauce)
  • 1 cutting board (for vegetables)
  • 1 Knife for chopping
  • 1 wooden spoon or spatula (for sautéing)
  • 1 bowl (optional, for mushrooms)

Ingredients
  

  • 8 ounces mini penne pasta or preferred bite-size pasta
  • 3 cups broccoli florets
  • 4 tablespoons unsalted butter divided
  • 8 ounces baby bella or white mushrooms halved or sliced ¼-inch thick
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth or vegetable broth for vegetarian option
  • 1 cup heavy cream
  • 1 teaspoon granulated garlic or garlic powder
  • ½ teaspoon Italian seasoning blend
  • ½ teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • ½ cup freshly shredded Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
  • Optional: 2 cups cooked chicken chopped bite-size

Instructions
 

  • Prepare Pasta and Broccoli: Start by bringing a large pot of water to a rolling boil over high heat.
    Add a generous tablespoon of kosher salt to the water to season the pasta as it cooks.
    Once the water is boiling, carefully add 8 ounces of mini penne pasta (or your preferred bite-size pasta) to the pot.
    Cook according to the package instructions for al dente texture.
    About 30 seconds before the pasta is done, gently add 3 cups of fresh broccoli florets to the boiling water.
    Let the broccoli cook just until it turns bright green and is slightly tender.
    Immediately drain the pasta and broccoli in a large colander and set aside.
    Do not rinse the pasta, as the starchy coating will help the sauce cling beautifully.
  • Sauté Mushrooms: In the same pot you used for pasta, melt 2 tablespoons of unsalted butter over medium-high heat.
    Once the butter is fully melted and slightly bubbling, add 8 ounces of halved or sliced mushrooms.
    Stir the mushrooms frequently for about 3 to 5 minutes, allowing them to release their natural moisture and begin browning evenly.
    Keep a close eye on the mushrooms to prevent burning; you want a nice caramelized color.
    Once cooked, remove the mushrooms from the pot and transfer them to a bowl lined with paper towels to absorb any excess liquid.
    This step ensures that your sauce will remain creamy and not watery.
  • Make the Roux (Butter and Flour Base): Return the empty pot to the stove and melt the remaining 2 tablespoons of butter over medium heat.
    Once melted, sprinkle in 2 tablespoons of all-purpose flour and whisk constantly to form a smooth paste called a roux.
    Cooking the flour briefly will remove any raw taste and help the sauce thicken perfectly.
    Whisk for 1 to 2 minutes until the mixture is lightly golden and fragrant, but not browned.
  • Add Broth to Create the Sauce Base: Slowly pour in 2 cups of chicken broth (or vegetable broth for a vegetarian version) while continuously whisking to prevent lumps from forming.
    Increase the heat to medium-high and bring the mixture to a gentle simmer. This step allows the liquid to thicken slightly and forms the creamy foundation for the sauce.
  • Incorporate Cream and Seasonings: Once the broth has simmered for about 2 minutes, lower the heat to medium and add 1 cup of heavy cream, 1 teaspoon of granulated garlic (or garlic powder), ½ teaspoon of Italian seasoning blend, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
    Whisk continuously to combine all ingredients into a smooth, velvety sauce. Allow the sauce to come to a gentle simmer and then reduce the heat to low.
    Let it cook for 3 to 5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
    Taste the sauce and adjust the seasoning if needed.
  • Combine Pasta, Broccoli, and Mushrooms: Once your sauce has reached the desired consistency, gently fold the cooked pasta and broccoli into the creamy sauce.
    Add the sautéed mushrooms back into the pot and toss everything carefully to ensure the vegetables and pasta are evenly coated with the rich, garlicky sauce.
    If you are adding cooked chicken, fold it in at this stage for a heartier dish.
  • Finish with Parmesan and Parsley: Turn off the heat and sprinkle ½ cup of freshly grated Parmesan cheese over the pasta, tossing lightly to melt it into the sauce.
    Garnish with 2 tablespoons of freshly chopped Italian parsley for a burst of color and fresh flavor.
    The final dish should be creamy, aromatic, and perfectly balanced with tender vegetables and pasta coated in sauce.
  • Serve and Enjoy: Divide the Mushroom Broccoli Pasta among serving bowls while still warm.
    This dish is best enjoyed immediately to savor the creamy texture and fresh flavors.
    Optionally, serve with extra Parmesan or a drizzle of olive oil for added richness.
    It pairs beautifully with a crisp side salad or garlic bread for a complete, satisfying meal.

Notes

  • Prep Ingredients Ahead: Dice mushrooms uniformly and cut broccoli into evenly sized florets to ensure even cooking and a consistent texture throughout.
  • Cooking Pasta Perfectly: Salt your pasta water generously for flavor, and add broccoli at the last 30 seconds of cooking to maintain its vibrant color and slight crunch.
  • Sauce Consistency: Whisk constantly while adding broth and cream to avoid lumps and achieve a smooth, creamy texture.
  • Protein Options: For added protein, fold in cooked chicken, shrimp, or tofu just before serving.
  • Cheese Tips: Freshly grated Parmesan melts better and gives a richer flavor than pre-shredded varieties.