Mushroom Broccoli Pasta

• 分量: 3
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

• 240g penne pasta

• 1 broccoli

• 2 tablespoons olive oil

• 250g white mushrooms (sliced)

• 5dl 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

手順

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Do not rinse the pasta.

In the same pot used to cook the pasta, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring frequently. When the mushrooms have released their liquid, remove the pot from the heat. Transfer the mushrooms to a bowl lined with several paper towels to absorb the excess liquid.

Melt the remaining 2 tablespoons of butter in the pot over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer.

Cook for 2 minutes and then add the cream, garlic, Italian seasonings, salt, and pepper. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 3-5 minutes. The sauce will thicken slightly as it cooks. Taste and adjust to taste. Remove from the heat after it has thickened.

Return the pasta, broccoli, and mushrooms to the pot and toss to coat. If desired, add chicken and toss again. Serve warm topped with Parmesan and parsley.

栄養

• カロリー: 421 kcal
• 脂肪総量: 25 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 7 g
• トランス脂肪: 0.3 g
• コレステロール: 74 mg
• ナトリウム: 722 mg
• 炭水化物総量: 38 g
• 食物繊維: 3 g
• 糖質総量: 4 g
• タンパク質: 12 g