Pat loves pasta with red sauce, so it is difficult to convince him to have alfredo sauce instead. After I made him this pasta, he changed his tune! He said that it was very good for non-red sauce pasta.
You may be thinking – broccoli in pasta? Pass! Think again! It’s actually really good. Broccoli is delicious covered in butter and parmesan cheese, so it makes sense it would be good in alfredo sauce, and it does.
I took a short cut here and used a jar of alfredo sauce. You can obviously make your own if you want or you can just cheat if you’re in a hurry! Sometimes seeing all of the cheese, butter and cream that goes into alfredo sauce can make you not want to use it, so if you use the jar, it’s out of sight out of mind. If you don’t “see” the calories going in, it doesn’t count, right?
I think creamy pastas can get too heavy, which is why I like to put some lemon in them. I put a whole lemon in this recipe, but if you aren’t sure, you may want to start with half, taste and add more if you like.
Creamy broccoli and mushroom pasta
Preptime: 15 minutes
Cooktime: 30 minutes
2 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
8oz package portobello mushrooms
1 small head if broccoli, cut into florets
Salt and pepper
Juice of 1 lemon
1 jar alfredo sauce
1 lb. rigatoni pasta (or penne or farfalle)
1/4 cup parmesan cheese plus extra for serving
Cook the pasta in salted, boiling water until al dente. Drain and set aside.
Heat the olive oil and butter in a large dutch oven. Add the onion and cook for about 7 minutes. Add the garlic, cook for 1 more minute. Add the mushrooms and broccoli and season with salt and pepper. Cover and cook for about 15 minutes, stirring occasionally until the broccoli is tender. Add the lemon and alfredo sauce. Add the pasta and stir, cooking for a few more minutes. Mix in the parmesan cheese. Serve in a bowl topped with parmesan cheese.