This Creamy Garlic Broccoli Mushroom Pasta is a cozy, hearty pasta dish that’s perfect for a relaxing weekend in and for the Lenten season on Friday nights too! Loaded with broccoli and mushrooms all in a creamy garlic sauce that’s to die for!
The weekend’s in sight guys, so I think it’s time to treat ourselves to some comfort food. This Creamy Garlic Broccoli Mushroom Pasta is what’s on our menu.
I made this for Tom and I a few weeks back and we both loved it. I always need to think before I add veggies to dishes because we all know Mr. Picky. Luckily, broccoli and mushrooms have always gotten the thumbs up.
And this garlic cream sauce? Holy mackerel, it’s smooth and incredibly ultra-creamy. Let’s say this dish is our reward for making it through the work week. And I don’t know about you folks, but I deserve each and every fork full. It’s been a crazy busy week.
What I love about this pasta dish is that it can be whipped up rather quickly and the ingredient list is short.
Creamy Garlic Broccoli Mushroom Pasta Ingredients
• broccoli florets
• sliced mushrooms
• pasta
• garlic
• butter
• Dijon mustard
• chicken broth
• heavy cream
As if this dish isn’t easy enough you can make things even easier by grabbing a bag of broccoli florets and already sliced mushrooms from your local market. That’s what I do when I’m pressed for time.
Not a fan of broccoli and/or mushrooms? Substitute with the veggies you prefer. Perhaps some asparagus? Carrots? Peppers? Tomatoes? This comfort food dish is totally customizable!
I used a pasta called torcetti, but you could also use any medium shaped pasta. Maybe a penne or some farfalle? You choose. And to keep the sodium content down, I always use low-sodium chicken broth for my sauce.
I hope you guys give this dish a go. I just know you’re going to love that creamy garlic sauce. Stay warm and cozy!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Creamy Garlic Broccoli Mushroom Pasta
We enjoy our veggies with a bit of a bite, not soft and mushy, so I cooked the broccoli florets in a bit of butter, stirring often for about 4 minutes before adding the mushroom and continuing to cook for 2 minutes.
As I mentioned above, any medium sized pasta will do for this recipe. Penne, farfalle, malfalda or gemelli will all work perfectly.
More Delicious Pasta Recipes to Enjoy During the Lenten Season
Pasta with White Beans and Arugula
Creamy Garlic Broccoli Mushroom Pasta
Print Recipe Pin RecipeIngredients
- 6 Tbsp. butter, divided
- 3 cups broccoli florets
- 1 8-oz. package sliced mushrooms
- 1 lb. pasta, I used torcetti pasta
- 4 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. red pepper flakes
- Parmesan cheese, for serving
Instructions
- Add two tablespoons of butter to a large skillet over medium-high heat. Add the broccoli to the skillet and cook for four minutes, stirring often. Add the mushrooms and garlic and continue to cook for two minutes, stirring often. Remove from heat and set aside.
- Cook the pasta in a pot of salted water al dente according to package directions. While the pasta is cooking, melt the remaining butter in a large pot over medium heat. Whisk in the flour and cook for one minute, stirring constantly. Whisk in the chicken broth until smooth. Add the heavy cream, mustard, salt, pepper and red pepper flakes and continue whisking until the sauce begins to thicken, about 8-10 minutes.Add the broccoli, mushrooms and drained pasta. Toss until well combined. Serve immediately with Parmesan cheese, if desired.
So glad to see it’s under 30 minutes total time ! Perfect week dinner as well ! Thank you !
Couldn’t be easier Davorka! You’re very welcome. Happy weekend!
I’ve really been enjoying mushrooms lately, Mary Ann! My kids would pick them out but they’d love everything else about this dish :) Looks wonderful!
My boys would have picked them our when they were younger too. I think they may still pick them out! Lol!
And by the way, they got their pickiness all from Tom! Lol!
Veggie loaded pastas like this are the best kind of comfort food – the perfect balance of healthy and rich. Putting this on the menu!
It’s such a treat Marissa! Tom loves it!
My three favourite words. Creamy. Garlic. Pasta :) Love the vegetables with it as well, for a perfect one-pot meal!
Lol! We think alike!
I just made this (only change was using vegetable broth instead of chicken) and it’s great… other than the amount of salt is WAY too much. I’d cut it down quite a bit next time. Thanks for the recipe!
Did you use Kosher salt Allison?
I don’t think I have kosher salt, I believe it was the regular old box of Morton salt! I do have sea salt too… would that work better?
Two teaspoons of regular salt is too much Allison. You’d need kosher salt because it’s coarser.
Made this for dinner tonight and it was great! Easy, tasty meatless dinner option and will make great leftovers.
Thanks so much for trying the recipe Michelle! Glad you enjoyed it!
Mary Ann. Is there a good substitute for the heavy cream? I can’t have dairy
I love to enjoy this freshly made Robyn. If you keep the sauce separate from the pasta and veggies and just have your friends combine it before they’re ready to eat it I think that would work and taste best.
Hi Carol Anne. I’ve only tried this recipe as is, but you could try just thickening up some chicken broth with some flour. It won’t have the creaminess of heavy cream, but I think that would be the best option.
Would love to give this dish as a welcome home dish for friends but I’d have to leave it in their fridge for their arrival very late at night. How would you reheat it and would it still be wonderful the next day? Thank you
I made this but instead of butter, I used 2 T. of olive oil to saute the vegetables and garlic. For the sauce, I made my own cashew creme, which meant no need for butter or heavy cream. It is delicious in this recipe. 1 cup of raw cashews soaked, blended with one cup of water makes 1 1/2 cup of creme akin to heavy cream. Look at the savings of calories, fat and cholesterol!
Sounds great Janet. Love your substitutions!