Are you craving a warm & nourishing dinner? A vegetarian one, as an added bonus on this chilly Meatless Monday?
This is a new recipe that is delightfully quick and easy and inspired by my mushroom loving, broccoli crunching youngest daughter, Ettie.
Mushroom and broccoli pasta
1 broccoli, florets finely sliced
2 cloves of garlic
1 onion, diced
1/2 teaspoon chilli flakes
200g mushroom caps, sliced
1 teaspoon of honey
1 splash of white wine
1/2 cup of vegetable stock
1/2 cup of cream
Spring of rosemary, diced finely
Freshly-grated Parmesan cheese for serving
Parsely or basil leaves for serving
Pasta for serving
Oil for frying
Bring a pot of salted water to the boil. While it’s boiling, slice a few broccoli florets quite finely and then place in the pot of boiling water and blanch for one minute. Remove using a slotted spoon and set aside.
Cook the pasta in the same boiling water. Meanwhile, warm a pan over low-medium heat. Add oil and gently pan fry the diced brown onion for 5-8 minutes or until softened (and smelling pretty amazing and fragrant). Add 2 cloves of crushed garlic as well as half a teaspoon chilli flakes and cook for 30 seconds, stirring before adding a good handful of sliced mushrooms.
Turn pan up to medium and cook the mushrooms for five or so minutes. Add a small teaspoon of honey and toss through. Add a very gentle splash of white wine and half a cup of vegetable stock. Add a sprig of rosemary (that you have diced very fine) followed by half a cup of cream.
Drain the cooked pasta – make sure you reserve a little of the cooking water – and add the pasta to the mushrooms.
Stir to toss everything together nicely. Add a little of the reserved cooking liquid, if you feel the dish needs it. Toss through some freshly grated parmesan and season to taste. Serve with some parsley or basil leaves.
Buon appetito 🍽