Penne with broccoli and mushrooms

Ingredients for 4 servings:

• 125 g butter
• 500 g broccoli
• 1 Pepper
• 500 g mushrooms
• 200 ml cream
• 1 tsp instant chicken broth
• salt and pepper
• 1 tsp dried pasta herbs
• 500 g pasta (penne)
• 7 tbsp Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

based on a recipe from Palermo

I once had pasta with broccoli in Palermo at a busy street stall. The mushrooms and peppers went perfectly with it. It doesn’t taste too “cabbage-like” and is something different for everyday use. Slice the mushrooms, remove the broccoli florets, peel the stems, quarter them lengthwise, and cut into small pieces. Melt the butter, add the mushrooms and broccoli, season with salt and pepper, and sauté for about 10 minutes. Then add the cream, the chopped peppers, herbs, and chicken stock. Cover and simmer for about 20 minutes. In the meantime, cook the pasta, transfer it to a large bowl, toss with the vegetable sauce, sprinkle with the cheese, and toss again.