Creamy Garlic Broccoli Mushroom Pasta

This Creamy Garlic Broccoli Mushroom Pasta is a cozy, wintery pasta dish that’s perfect for a relaxing weekend in. Loaded with broccoli and mushrooms all in a creamy garlic sauce that’s to die for!

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.

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 and enjoy!

Creamy Garlic Broccoli Mushroom Pasta

Author: MaryAnn Dwyer

Servings: 6 servings

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This Creamy Garlic Broccoli Mushroom Pasta is a cozy, wintery pasta dish that's perfect for a relaxing weekend in. Loaded with broccoli and mushrooms all in a creamy garlic sauce that's to die for!

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Ingredients

  

1x2x3x

• 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
• 2 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.

Nutrition

Calories: 645kcal | Carbohydrates: 67g | Protein: 15g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 113mg | Sodium: 840mg | Potassium: 444mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1588IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 2mg

Keyword: pasta, comfort food, vegetarian, broccoli, mushrooms, garlic cream sauce

Cuisine: American

Course: Main Dish

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