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!
- 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
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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.
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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.