Mushroom and Broccoli Pasta

Creamy mushroom and broccoli pasta

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.

[/vc_column_text][/vc_column][/vc_row]

Mushroom and broccoli pasta

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/3″]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[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1556420321868{background-color: #f4f4f4 !important;}”]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 ????[/vc_column_text][/vc_column][/vc_row][vc_empty_space]

Try these classes

[/vc_column_text]

[/vc_column][/vc_row]

I’m Nellie, cooking teacher, recipe developer and founder of Relish Mama.

Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.

FREE ONLINE COOKING CLASS

Homemade Gnocchi with Nellie

A video cook-along with Nellie + recipes + shopping list.

Love my in person classes? Keep the inspiration going at home.

Cooking skills, delicious food and community every month in the comfort of your own home.

If you leave the studio wishing you could bottle the inspiration (and the recipes), or you’re too far away to come in-person, the Relish Mama Cooking Club is for you.


Join Nellie online each month for live cooking classes, and receive fresh, achievable recipes and meal ideas every week. It’s like having Relish Mama in your kitchen – keeping dinner interesting, seasonal and joy-filled.


Members also enjoy special perks for in person and online classes, plus a warm community of food lovers who are always ready to share what they’re cooking.

All time favourite recipes loved by you

FREE ONLINE COOKING CLASS

Gnocchi With Nellie

Learn my simple method, cook along at your own pace, and finish with dinner you’ll be proud of.

Includes video class + recipes + shopping list.

You’ll also receive my weekly recipe email. Unsubscribe anytime.