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Broccoli Mushroom Alfredo Pasta Recipe

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4.3 from 37 reviews

This Broccoli Mushroom Alfredo Pasta is a creamy, comforting dish featuring tender pasta tossed with sautéed mushrooms and broccoli in a rich Parmesan cream sauce. It’s a quick and satisfying meal perfect for weeknights, combining fresh vegetables with a luscious alfredo base for a delightful vegetarian pasta experience.

Ingredients

Produce

  • 1 lb Mushrooms, quartered
  • 1/2 lb Broccoli, cut into florets
  • 3 Garlic Cloves (optional), minced

Pantry

  • 1/2 lb Pasta (spaghetti or preferred type)
  • 1 tbsp Garlic Parsley Salt
  • 1 tbsp Light Olive Oil

Dairy

  • 2 cups Whipping Cream
  • 1/2 cup Parmesan Cheese, grated

Instructions

  1. Prepare the Ingredients. Gather all ingredients and prepare the vegetables by quartering the mushrooms and cutting the broccoli into small florets. Mince the garlic cloves if using. Measure out the Parmesan cheese and whipping cream.
  2. Cook the Pasta. Boil a large pot of salted water and cook the pasta according to package instructions, leaving it slightly undercooked to maintain a firm texture. Drain and set aside.
  3. Sauté the Vegetables. Heat the light olive oil in a skillet over medium heat. Add the quartered mushrooms and sauté until they are golden brown, about 5-7 minutes. Then add the broccoli florets along with garlic parsley salt, stirring to combine. Cook until the broccoli is tender-crisp.
  4. Add the Cream and Cheese. Pour the whipping cream into the skillet with the vegetables and bring to a gentle boil. Add the minced garlic cloves if using. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
  5. Combine Pasta and Sauce. Add the cooked pasta to the skillet with the cream sauce and vegetables. Stir thoroughly to coat the pasta in the sauce. The pasta will absorb some of the sauce, resulting in a creamy consistency.
  6. Serve. Remove from heat and serve the Broccoli Mushroom Alfredo Pasta warm, optionally garnishing with additional Parmesan or parsley if desired.

Notes

  • For extra flavor, add freshly cracked black pepper or a pinch of red pepper flakes when sautéing.
  • To make this dish vegan, substitute the whipping cream with coconut cream and use a vegan Parmesan alternative.
  • Ensure not to overcook the pasta; al dente texture complements the creamy sauce best.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/broccoli-mushroom-alfredo-pasta-recipe/