Lactose Free/Weekday

Easy Mushroom Broccoli Pasta

Name: Easy Mushroom Broccoli Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 medium yellow onion (cut in half and thinly sliced); 1/4 cup water; 8 ounces crimini mushrooms (thinly sliced); 3 garlic cloves (minced); 1 teaspoon kosher salt (divided); 1/4 teaspoon red pepper flakes; 12 ounces bucatini pasta (See Note 1); 2 cups small broccoli florets; 1/2 cup grated Parmesan cheese (See Note 2 for vegetarian info); 1/4 cup minced flat-leaf parsley; Salt and pepper (to taste)

6 servings

portions

10 minutes

temps actif

50 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 teaspoons olive oil

1 medium yellow onion (cut in half and thinly sliced)

1/4 cup water

8 ounces crimini mushrooms (thinly sliced)

3 garlic cloves (minced)

1 teaspoon kosher salt (divided)

1/4 teaspoon red pepper flakes

12 ounces bucatini pasta (See Note 1)

2 cups small broccoli florets

1/2 cup grated Parmesan cheese (See Note 2 for vegetarian info)

1/4 cup minced flat-leaf parsley

Salt and pepper (to taste)

Instructions

Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.

Add 1/4 cup water, cover the skillet again and cook until the onions are deep golden brown, about 15 minutes.

Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms are tender and just starting to brown. Stir in the garlic, 1/2 teaspoon salt and red pepper flakes.

While the onions are caramelizing, cook the pasta. Bring a large saucepan of water to a boil. Season well with kosher salt. Add the pasta and cook according to the package directions, until the pasta is al dente. One minute before the end of the cooking time, add the broccoli florets.

IMPORTANT: Before draining the pasta, scoop out 1 cup of the pasta cooking water. This starchy water will be used to make the sauce. You may not need all of it.

Drain the pasta and broccoli into a colander. Transfer to the skillet with the onions and mushrooms.

Add the Parmesan cheese, parsley, 1/2 teaspoon kosher salt and 1/2 cup of the pasta cooking water. Using tongs, toss everything together until the cheese melts to form a sauce, coating the pasta. Use more of the pasta cooking water, as needed.

Taste and season with additional salt and ground pepper as desired.

Nutrition

Taille de Portion

1.33 cups

Calories

279 kcal

Lipides Totaux

4.7 g

Lipides Saturés

1.4 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

4.8 mg

Sodium

314.6 mg

Glucides Totaux

49.9 g

Fibres Diététiques

3.9 g

Sucres Totaux

4.9 g

Protéines

12.2 g