Creamy Mushroom Pasta with Broccoli

Ingredients

• 12 oz farfalle
• to taste Salted water, for boiling
• 3 cups broccoli florets
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• to taste Black pepper
• 1 cup cream
• 1/2 cup Parmesan
• to taste Grated Parmesan (optional)
• to taste Fresh basil or parsley (optional)

Method

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Blanch broccoli 2 minutes or sauté until crisp-tender; add to pasta.
3. Sauté mushrooms in butter/oil until browned, 6–8 minutes.
4. Add garlic 30 seconds; season with salt and pepper.
5. Add cream; simmer 3 minutes; stir in Parmesan until smooth.
6. Toss drained pasta with sauce, loosening with pasta water as needed.
7. Serve warm; top with Parmesan and herbs if desired.

Notes

Use reserved pasta water to adjust sauce consistency without diluting flavor.