Fresh Recipe: Mushroom & Broccoli Pasta (Autumn/Winter)

We have collaborated with 5+ A Day and BUPA to bring you some delicious and fresh recipes for one and two people. The lovely Niki Bezzant (food writer and friend of the organisation) hosts this series.

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Mushroom & Broccoli Pasta

Serves 2
Preparation: 10 minutes
Cooking: 30 minutes

Ingredients 

2 cups button mushrooms, sliced
2 cups broccoli florets
2 garlic cloves, crushed
½ onion, thinly sliced
¼ cup parsley, roughly chopped
Juice of ½ lemon
100-150g pasta
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons tomato paste
1/3  cup Parmesan cheese, grated (or cheese or choice)
Chilli flakes (optional)
Pinch salt & pepper

Method

Cook the pasta according to packet instructions

Steam broccoli with a little boiling water in a covered pot until just tender

In a large pan, heat one tablespoon olive oil and butter over medium heat. Sauté the onion for 3-4 minutes, stirring regularly until it softens

Add the mushrooms and a drizzle of olive oil and cook for around 10 minutes until slightly golden and cooked through. Stir through the garlic, salt and pepper

Add the tomato paste and cook over medium heat for another 4-5 minutes then add the lemon juice

Add the cooked pasta and broccoli to the mushroom mix and combine well. Sprinkle with Parmesan cheese, parsley and chilli flakes. Serve warm