This vibrant and creamy pasta dish is a perfect balance of textures and flavors. The freshness of broccoli, the earthiness of mushrooms, and the richness of cream make this a comforting yet colorful meal that’s as appealing to the eye as it is to the palate.
Ingredients
- 300 g colorful penne pasta
- 200 g fresh mushrooms, sliced
- 150 g broccoli florets
- 1 cup cream of milk (or heavy cream)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the colorful penne and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Vegetables:
Steam the broccoli florets for about 4–5 minutes until tender but still bright green. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Toss in the sliced mushrooms and cook until softened and golden, about 5–7 minutes. Season with a pinch of salt and pepper.
Reduce the heat to low and pour the cream of milk into the skillet with the mushrooms. Stir gently and let it simmer for 3–4 minutes, allowing the flavors to meld. Add a splash of the reserved pasta water if the sauce seems too thick.
Add the cooked penne and steamed broccoli to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Taste and adjust the seasoning with more salt and pepper if needed.
Transfer the creamy pasta to a serving dish. Sprinkle with grated Parmesan cheese if desired, and garnish with fresh parsley for a pop of color and freshness.
Tips for the Best Results:
- Use colorful penne made with spinach, beet, or tomato for an extra vibrant dish.
- For added flavor, sauté the mushrooms with a splash of white wine.
- Want some protein? Add grilled chicken or shrimp to the mix!
Enjoy this creamy, veggie-packed pasta that’s as cheerful as it is delicious! 🍝✨
