This broccoli and mushroom pasta skillet is for those of you who, like me, are tired. Tired enough to breathe a long sigh of relief when you find a recipe that can be executed from start to finish in less than forty-five minutes with only one skillet dirtied. I know that this is no Rachael Ray thirty minute meal, but there are several minutes of inactive cooking time that can be used to wash up your cutting board, grater, etc.
At the end of the summer I started posting three recipes a week. It didn’t seem particularly ambitious, especially considering that (a) about a year and a half ago I was posting a new recipe practically every day; (b) in the summer it was totally doable; and (c) I was moving from a job more than thirty minutes from home to one less than fifteen minutes from home. I was sure I had this in the bag.
The thing is, you can never really predict those things. I’m not sure how I was doing it when I was posting daily, especially since I was also taking classes, but somehow I did. I was lamenting to Philip a day or two ago about how I feel like when I am not at work, I feel like I either need to be working out, cooking something, photographing something, editing photos of something, writing something, or studying something. I don’t know how so many parents manage to successfully wear so many hats, but my, er, hat’s off to you. Color me impressed. I have severely neglected this space because, on more than one night here recently, I have worked on my behavior analyst exam study modules (after working out, cooking, eating, and cleaning up dinner, and showering) until nine p.m. then remembered that I needed to print something for work or cut something out or what have you. Philip has been picking up most of the housework lately, and thank God for that because I already feel like my eyes are going to bleed when I’m still spinning my wheels at 9:30…and don’t even get me started on getting out of bed in the morning.
I suppose that it’s time for me to start developing some more one-pot, one-pan, one-dish meals. This broccoli and mushroom pasta skillet was on my table by 1 p.m. after Sunday morning church, and all we had to do to clean up after (because of the whole cleaning up during the inactive cooking thing) was put the plates and forks in the dishwasher and wash the pan. So there you go.
This broccoli and mushroom pasta skillet will save your sanity when you’re ready to lose it!
What are your favorite sanity saving meals? Comment below and let me know!
You can also find broccoli and mushrooms here: broccoli-cheddar cobbler
Yield: 4 servings
This recipe is adapted from America's Test Kitchen .
10 minPrep Time:
45 minCook Time:
55 minTotal Time:
- 8oz cremini mushrooms (wiped clean and quartered or sliced)
- salt and pepper
- 2 tablespoons olive oil
- 1 Medium onion (chopped)
- 3 cloves garlic (minced-I used my garlic press)
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 8oz penne or other small pasta (about 2 1/2 cups)
- 2 3/4 cups water
- 1 2/3 cup chicken or vegetable broth (low-sodium or homemade)
- 2 heads broccoli (chopped into florets and stalks peeled & chopped)
- 1/4 cup sun-dried tomatoes (chopped)
- 1/2 cup heavy cream
- 1oz grated Asiago cheese
- juice of one lemon
- Preheat one tablespoon of the olive oil in a large (12-inch) skillet over medium heat. Add the mushrooms and sprinkle with salt and pepper. Cook the mushrooms until golden then remove to a bowl and wipe out the skillet.
- Preheat the second tablespoon of olive oil in the wiped out skillet. Add the onion and cook until translucent, 3-5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the pasta, two cups of the water, and the broth to the skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid has absorbed almost completely into the pasta, 12-15 minutes.
- Add the broccoli, the sun-dried tomatoes, and the remaining water to the skillet. Reduce heat to medium, cover, and cook until the broccoli is almost tender, 3-5 minutes.
- Uncover the skillet and return the heat to high. Stir in the heavy cream, the cheese, and the mushrooms. Cook and stir until slightly thickened, 2-3 minutes. Add the lemon juice and serve with additional cheese for topping.
This is a meatless dish that can easily be made vegetarian by using vegetable broth instead of chicken broth.