Pasta Con Broccoli
Description
This pasta dish is a St. Louis favorite. It's made with shell pasta, broccoli and mushrooms all in a tasty, creamy sauce.
Ingredients
1 lb. shell pasta
1 1/2 c. broccoli, chopped
6 T. butter
3 T. all-purpose flour
3 cloves garlic, minced
8 oz. tomato sauce
1 c. milk
1 c. heavy whipping cream
1 t. salt
1/4 t. black pepper
1/2 t. oregano
2 c. mushrooms, chopped into bite sized pieces
1/2 c. freshly grated Parmesan cheese, plus more for garnish
Directions
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Steam broccoli until fork tender; cook pasta according to package directions.
In a large pot, melt butter over medium heat; add garlic; cooked 1 minute; add flour; stir to make a roux.
When it looks like a paste, slowly add in tomato sauce, milk and cream; whisk until combined and no clumps of flour remain. Add salt, pepper and oregano. Bring sauce to a simmer; whisk until thickened.
Add mushrooms; lower heat to medium-low; simmer for 5-6 minutes to cook the mushrooms. Add in the Parmesan cheese; stir until melted. Add pasta and broccoli; stir.
Serve immediately garnished with more cheese.
4 servings.