Creamy Pasta With Mushrooms and Broccoli

The other night, I really craved some comfort food.

I was tired, a little bit fed up with winter and I just wanted my food to hug me from the inside. The temptation to buy a jar of creamy pasta sauce was pretty high. But admittedly, I only need to look at the ingredients on one of those jars to convince myself to make my own sauce. Price wise, making my own sauce also helps a lot as I had nearly all the ingredients at home!

 

Making a creamy pasta sauce can be intimidating but it’s actually very easy.

All you need is milk, flour and butter. Done! I added stock to this recipe because it gives it a lovely rich flavour.

 

I hope this recipe makes you feel as good as I did.


Print Recipe
Creamy Pasta With Mushrooms and Broccoli
Creamy Comfort Food. You will need one large pot for the pasta, and one for the sauce.
Creamy Pasta With Mushrooms and Broccoli
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Creamy Pasta With Mushrooms and Broccoli
Instructions
  1. In a large pot, bring water to the boil and cook pasta as per the instructions on the package.
  2. While the pasta is cooking, chop the broccoli and fry it in a separate pot with 1 tablespoon of butter. Cook until it turns bright green, but is still crispy. Transfer to a separate plate. **If you are using bacon, also cook it in this step and use the fat from it for cooking the broccoli.
  3. Melt 2 tablespoons in the pot used for the broccoli (medium heat). Once the butter is melted, add the 2 tablespoons of flour and mix together to form a paste.
  4. Add the cup of stock to the flour mix and stir to remove all the lumps with a spatula. Once the lumps are gone, add the milk and cheese. Continue to stir to avoid lumps forming. Meanwhile, chop the mushrooms into thick slices.
  5. Continue to stir the sauce until the sauce thickens, then add the chopped mushrooms to the pot. Turn the sauce to a med-low heat and continue to stir momentarily to cook the mushrooms and stop the sauce from getting lumps.
  6. Once the mushrooms are cooked, add the broccoli and stir to reheat it.
  7. Add the sauce to the cooked pasta, along with minced garlic cloves and salt and pepper to taste. Serve in a large bowl with some extra parmesan cheese on top.
Recipe Notes

Calories per serving: 390

Fat: 10g

Carbs: 63.6g

Protein: 16g

Fibre: 6.6g

**Please note that dietary amount will change due to ingredients used. All nutrients calculated using mynetdiary.com 

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