This dish is quite similar to one that has long been a staple at a small family restaurant in the neighborhood. This dish was created by my friend and me because we were unable to find one anywhere, not even in Italian cookbooks.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package cavatelli pasta
- 1 head broccoli, cut into florets
- ½ cup butter
- 3 cloves garlic, finely chopped
- 1 (4.5 ounce) can sliced mushrooms, drained
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
- Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
- Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 16 g |
| Sodium | 402 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I used this as a side dish and omitted the cavatelli since the main dish that I was serving already had noodles. I liked the idea of steaming the broccoli ahead of time while I sautéed fresh mushrooms, fresh garlic, and onion in the butter. To me the butter is what makes the sauce but I think my next attempt will include a bit of olive oil. I also added salt and pepper to the sautéed mixture. Thanks for a good starting point, Karen!
I liked this pasta dish. I added onions and more garlic. Since my kids don’t like broccoli, I mashed them and everyone in the family are it all. I will do it again.Thank you.
Yum. I followed all directions as it was posted and it was very very good. The mushrooms definitely add to this dish. The parmesan, butter and garlic cling deliciously to them. I am making this again and I am going to add cubed chicken. Try it, its great!!!
Very good. Doubled the noodles, cheese and mushrooms. Added some olive oil in place of half of the butter.
Yum! I added an onion, sauteed the broccoli with the other veggies in both butter and EVOO, and added a little mozzarella and fresh basil on top before baking.
Pretty close to a ‘5’, really.
Made as a side dish. Used 8oz fresh mushrooms. Good flavor. For future I would use less pasta. I forgot to cover and it got a bit too dry. Just made again and covered. Changed rating from 4 to 5 – very good and moist. Used 8oz tri-color rotini.
Pretty good. Nice and simple.
Tastes almost EXACTLY like a dish we served at an Italian restaurant I used to work at. I used penne instead of cavatelli and found that I didn’t need to put it in the oven, but otherwise, followed the recipe. My four year old is LOVING it as is my friend’s six year old daughter. Definitely making this again!
Simple and just plain delicious! I usually have this as a side dish, but tonight I need something quick and this was perfect for a “meatless” weeknight meal. I used a steam in bag of broccoli and sauteed some fresh portabella mushrooms in a little olive oil along with the garlic. I didn’t bother baking this, but just tossed everything together with a little olive oil, a bit of salt and cracked black pepper then topped it with some shredded Parmesan and Romano cheese – delish!
I made this as a side dish for 5 people and I would definitely do it again! I only had rotini pasta around so I used that, texture was different but it worked well. I also added just a bit of thyme (I loved it but some didn’t) to the butter and also salt. I think it turned out great, it was better than the main dish. I should also mention that my 8 yr old ate it up aswell!
Good but I would cut back on the butter.
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter, and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan, no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY!
I wouldn’t suggest microwaving to cook any foods. Just not a healthy way of cooking. If you steam the broccoli for 2 mintues that’ll do it! Other than that this receipe was very bland so I had to kick up knotches with fresh basil and chopped roman tomatoes, portabello mushrooms and pecorino romano and fontina cheese! Most delicious!
Like another reviewer stated, I absolutely LOVE the idea and flavor of broccoli and mushrooms! I LOVED this recipe, though I will be experimenting with it… I think it is very versatile. I had Rigatoni pasta in the house, and any good pasta like that will do, but the Cavatelli pasta is excellent. I used fresh mushroom, a whole package. I cut back on the butter to 2 Tablespoons and used minute amounts of oil as needed, everything sauteed nicely and came together nicely. I used fresh Parmesan. I did add some pepper, but since Parmasan already is salty, and we are cutting back on salt for health purposes, I did not add salt. I hope to play around with some more… I think it is wonderfully flavorful and HEALTHY!!! Karen, thanks so much for sharing this recipe!!! A+ all the way!
Yes, this is Cavatappi pasta in the picture. NOT Cavatelli. Pasta can really “bland” the flavor of the dish, it’s individual preference. Add more garlic, EVOO, parmesean cheese or herbs of choice, and sometimes it’s going to take a lot more to get the flavor/consistency you like in a pasta dish.
Good and easy! Best eaten fresh – was kind of dried out when we ate it again the next day.
A bit bland, but it has potential. In addition to some of the ideas provided, I would double the mushrooms, use most of an onion, and more parmesan. Mozzarella cheese on top added a lot.
This was one of the best side dishes I’ve made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli, which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well, but I thought it had great flavor; not bland at all. I can’t wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe.
We have a similar recipe at a local restaurant that is very popular with patrons. Based on other’s recommendations, I jazzed it up. I used EVOO and butter (the butter is the taste it needs), and added a dash of kosher salt and fresh ground black pepper. What an easy side dish to grilled pork chops!
I used evoo in lieu of the butter and much more garlic than called for. Quick, easy and good. Thank you!!