Pasta With Mushrooms, Tomatoes, And Broccoli Cream

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 head broccoli
• 2 tablespoons unsalted butter
• 1/4-1/2 cup milk
• 4 tablespoons olive oil (divided)
• generously salt and pepper
• 1 lb spaghetti
• 4 ounces chanterelle mushrooms, cleaned and cut (may use any mushrooms)
• 4 sprigs fresh thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
• 2 teaspoons garlic, chopped
• 2 tablespoons wine
• 1 large tomato, chopped
• parmesan cheese or pecorino romano cheese, to taste

Recipe

• 1 cut broccoli into florets with 1 inch stem.
• 2 drop broccoli into pot of boiling salted water.
• 3 boil until easily pierced with a knife.
• 4 drain.
• 5 in a sauté pan add butter and broccoli.
• 6 cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
• 7 place broccoli in a blender or food processor.
• 8 add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
• 9 season with salt and pepper.
• 10 set broccoli cream aside.
• 11 cook pasta.
• 12 in sauté pan, head 2 tb olive oil over medium heat.
• 13 add mushrooms and cook a couple minutes.
• 14 add chopped thyme and garlic.
• 15 before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
• 16 drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
• 17 on each plate layer broccoli puree with pasta on top.
• 18 season with salt and pepper, top with cheese.