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🍝 Pasta with creamy broccoli and mushroom sauce

772 kcal · 30 min · 4 servings

Ingredients

• 500 g broccoli
• salt
• 250 g mushrooms
• 2 garlic cloves
• 3 tbsp toasted pine nuts
• 1 bunch basil
• 100 ml olive oil
• 3 tbsp freshly grated parmesan
• pepper (from the mill)
• lemon juice
• 400 g penne
• olive oil (for frying)
• 50 ml dry white wine

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Separate the small florets from the leaves.
3. 3. Cut the broccoli into small pieces.
4. 4. Bring water to a boil and add salt.
5. 5. Cook the broccoli pieces in the salted water for about 8 minutes.
6. 6. Drain the broccoli.
7. 7. Rinse the broccoli with cold water to stop the cooking process.
8. 8. Let the broccoli drain well.
9. 9. Clean the mushrooms with a kitchen towel.
10. 10. Slice the mushrooms into slices or bite-sized pieces.
11. 11. Peel the garlic.
12. 12. Put the garlic, pine nuts, and basil leaves into a blender.
13. 13. Blend the ingredients into a fine paste.
14. 14. Add oil gradually until the pesto is creamy.
15. 15. Stir the Parmesan into the pesto.
16. 16. Season the pesto with salt, pepper, and a splash of lemon juice.
17. 17. Bring water to a boil and add salt.
18. 18. Cook the pasta al dente (firm to the bite) in the salted water.
19. 19. Heat 2 tablespoons of oil in a hot pan.
20. 20. Fry the mushrooms on all sides.
21. 21. Add the broccoli and the leaves to the pan.
22. 22. Deglaze the pan with wine.
23. 23. Let the mixture come to a boil briefly.
24. 24. Add the drained pasta and the pesto to the pan.
25. 25. Toss everything well to combine.
26. 26. Taste the sauce one last time and adjust seasoning if needed.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 772
• Protein: 25 g · Fett/Fat: 40 g · Carbs: 76 g