Creamy Broccoli and Mushroom Pasta - Ristha's Eatery

Broccoli and Mushroom Pasta

 

 

Ingredients

 

• 100g butter, divided
• 1 medium size onion
• 1 medium head broccoli, cut into florets
• 250g package mushrooms, sliced
• 400g pasta, I used  pasta
• 4 cloves garlic, minced
• 250ml vegetable broth
• 500ml heavy cream
• 2 teaspoons nutritional yeast
• 2 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• Mozzarella Cheese for the top

Instructions

1. Add 100g of butter to a large skillet over medium-high heat. Add the onion to the skillet and cook until the onions are golden brown, stirring often. Add the garlic and mushroom and continue to cook until all the water had evaporated, stirring often.

 

2.    Next add two teaspoons nutritional yeast, two teaspoons salt and two teaspoons ground black pepper. Stir all the ingredients together.

 

3.    Next add one medium size head of Broccoli, then the vegetable stock and next 200ml of milk, cook for 5 to 6 minutes on medium heat.

 

 

4.    Next add the pasta, and half a cup of water and cook for a further 7 minutes, (we added raw pasta, but you can soak your pasta in cold water for 15 minutes beforehand).

 

5.    Next, add 500ml of fresh cream, cook for a further 5 to 6 minutes until the pasta al dante and creamy.

 

6.    Add mozzarella cheese

 

 

7.    Place in a baking dish and baked in the oven until the cheese has been grilled.

 

8.    Serve with a side salad and enjoy.