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Rustic Garlic Butter Pasta

A satisfying and textured pasta dish featuring roasted broccoli and sautéed mushrooms that combines simple pantry ingredients for a flavorful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pasta
  • 8 ounces whole wheat penne pasta You can substitute with other sturdy short pasta shapes.
  • 1 head broccoli, washed and chopped Roast until edges are slightly charred for best texture.
  • 8 ounces mushrooms, washed and sliced Cremini, button, or baby bella mushrooms work best.
  • 3 tablespoons butter Use unsalted butter for better control of seasoning.
  • 1 tablespoon minced garlic Fresh garlic for the best flavor.
  • 1/2 tablespoon flour Helps bind the sauce; can be omitted for gluten-free.
For roasting and seasoning
  • 1 teaspoon oil For tossing the broccoli.
  • 1/2 tablespoon dried Italian herbs or 2 tablespoons fresh herbs Enhances the flavor of roasted broccoli.
  • to taste dash sea salt Adjust according to preference.
  • to taste dash sharp, hard cheese for topping Grate fresh for best flavor.

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss broccoli with oil and herbs.
  3. Scatter broccoli on a baking sheet and season with salt and pepper.
Roasting
  1. Roast the broccoli for 20 to 30 minutes, stirring occasionally.
Pasta Cooking
  1. Cook the pasta according to package directions and drain.
Sautéing
  1. Melt butter in a large saucepan over medium-high heat.
  2. Add mushrooms and garlic, seasoning generously with salt.
  3. Stir often until the mushrooms are lightly browned and soft, about 15 to 20 minutes.
  4. If the pan has too much moisture, stir in the flour with the butter and mushrooms.
Combining
  1. Add the cooked pasta and stir until well combined.
  2. Stir in the roasted broccoli.
  3. Top with sharp, hard cheese and serve warm.
Serving
  1. Serve immediately with extra grated cheese on top and offer black pepper or crushed red pepper on the side.

Notes

Store cooled pasta in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or broth. Avoid microwaving dry pasta; it will dry out. For best texture, do not freeze once mixed with roasted broccoli and mushrooms.