Broccolini Pasta

4 standard portions

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Ingredients

• 8 ounces dried pasta (such as spaghetti, linguine, bucatini, or any other long or short pasta)
• 6-8 ounces broccolini (tenderstem in the UK, chopped into bite-sized pieces)
• 4 tablespoons unsalted butter (divided )
• 8 ounces button mushrooms (sliced)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic (minced)
• ½ cup grated parmesan cheese
• ½ teaspoon crushed red pepper flakes

Method

1. In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. 3 minutes before the pasta is done, add the chopped broccolini. When the pasta is cooked, reserve 1 cup of the pasta water, remove the broccoli with kitchen tongs and set aside and drain the pasta.
2. Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat and add the mushrooms. Season with salt and pepper and sweat the mushrooms for 3-4 minutes. Remove the mushrooms onto a bowl or plate (same as the one you’re using for cooked broccolini) and set aside.
3. Add the remaining butter and garlic, and cook for 30 more seconds.
4. Add the hot pasta along with a part of the pasta water and grated parmesan, and toss using kitchen tongs until a sort of thick sauce is coating the pasta. Keep on gently tossing and add more pasta water if needed.
5. Add the mushrooms and broccolini and gently stir to combine.
6. Season with crushed red pepper flakes, and serve immediately.