Mushroom & Broccoli Wholemeal Alfredo

Mushroom & Broccoli Wholemeal Alfredo

It’s with great delight that I’m sharing this recipe with you. This creamy alfredo has the goodness of a great vegetarian meal, wholemeal pasta, a smooth sauce and a combination of mushroom & broccoli that wins!

I also believe that cooking should be easy and accessible, so this is quick, it’s easy, and you’re on your way to enjoying this dish in no time. And you can sub in things that make it easy like Italian seasoning mix instead of individually getting the dried herbs. Is it cheating? Absolutely not? It’s just someone has done half the work of putting together everything you need, and all you have to do is chuck it in your dish.

Mushroom & Broccoli Wholemeal Alfredo and Paremsan on top

And what is a mushroom & broccoli wholemeal alfredo without the cheese? I try my best to limit my dairy intake, but the hardest thing for me to let go of is cheese! And especially with something like pasta, the first thing I imagine with it is cheese. And for this dish. I add the parmesan in to the alfredo sauce, and then once the pasta has been incorporated I like to sprinkle more shredded parmesan on top (obviously) and let it settle in and slightly melt until it’s ready to be served.

I like wholemeal pasta. I think it’s sturdier, has a chewier texture, and retains its shape when you load it with the alfredo sauce, along with the mushrooms & broccoli. So, is it any coincidence that the shape of pasta that I’ve picked is fusilli? Look. Look at those spirals. Look at how perfect they are to capture and trap all the sauce and the cheese. Amazing! It perfectly maximises your alfredo enjoyment. The tenderness of the mushrooms & broccoli are perfectly complimentary.

So let’s stop talking about it! Let’s jump right into the recipe.

Print Recipe
Mushroom & Broccoli Wholemeal Alfredo
Course Main Dish
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 1. Cook your wholemeal pasta according to the package instructions, then drain and set aside.
  2. 2. Melt your butter in a pan and begin cooking your mushrooms and garlic. This part is always magic because the delicious aromas hit you straight away! Season with basil, oregano, S&P.
  3. 3. Par-boil your broccoli until it is slightly tender - about 3-5 minutes. It'll be easy for you to combine everything in without overcooking the mushrooms, and they stay hard enough so that they don't turn to mush by the time you're done with your dish. Once they're done, toss them in with your mushrooms.
  4. 4. Pour in your cooking cream, turn the heat down and mix well. Squeeze in your lemon. This cuts the cream a little bit and will give it almost a buttermilk-y smoothness and tang once it cooks.
  5. 5. Add in the parmesan, and gently stir it in so that it melts evenly into the sauce.
  6. 6. Fold in your cooked pasta and ensure that you've coated all of the pasta in the sauce and the mushrooms and broccoli are distributed well in and around your pasta. Then turn the heat off and sprinkle on some extra parmesan, letting it settle onto the top and gently melt as a beautiful topping. You can also garnish with some fresh basil.

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