Description
A delicious creamy spaghetti dish with mushrooms, broccoli, and parmesan cheese.
Ingredients
Scale
- 6 Tablespoons butter (divided)
- 16 oz mushrooms (sliced)
- 1 jumbo shallot (sliced)
- homemade seasoned salt and pepper (see notes)
- 6 oz broccoli florets
- 10 oz gluten free spaghetti
- 1/2 cup heaping freshly grated parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add broccoli then boil until crisp tender, 2-3 minutes. Scoop out florets then drain and set aside. Bring water back to a boil then add pasta and cook until al dente. Scoop out a cup of pasta cooking water then drain pasta.
- Meanwhile, heat a large, 12″ skillet over medium-high heat. Add 2 Tablespoons butter then, once melted, add mushrooms and shallots. Saute until mushrooms and shallots are golden brown and tender, 10-12 minutes, then season with seasoned salt and pepper. Usually the mushrooms and shallots are done before the pasta is ready so I turn the heat down to low and let them continue to caramelize.
- Add mushrooms, pasta, remaining 4 Tablespoons butter, and parmesan cheese to the pasta cooking pot then drizzle in some of the pasta cooking water and stir until creamy, adding more pasta cooking water if the pasta seems dry. Add broccoli and lots of seasoned salt and pepper then stir once more to combine, and then serve.
Notes
- Homemade seasoned salt can be made using salt, garlic powder, onion powder, and black pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg