Broccoli and Mushroom Penne

    45 minutes

    This is an easy vegetarian pasta bake that features broccoli and mushrooms. It is similar to one at a local restaurant but a I think a little better.

    48 people made this

    Serves: 4 

    • 250g penne pasta
    • 1 head broccoli, cut into florets
    • 125g butter
    • 3 cloves garlic, finely diced
    • 1 (140g) tin sliced mushrooms, drained
    • 1/4 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes or until tender.
    4. Melt butter in a medium frypan over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a baking dish.
    5. Cover and bake in preheated oven for about 20 minutes or until heated throughout.

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    Reviews in English (38)


    This is pretty bland; however, here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the above ingredient changes and then used whole wheat pasta. Thinking about adding steamed sliced carrots next time.  -  30 Nov 2008  (Review from Allrecipes USA and Canada)


    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!  -  24 Jan 2012  (Review from Allrecipes USA and Canada)


    Good recipe, Karen. I added a bit of onion to the mushroom saute, (used fresh shrooms)more garlic and just a touch of Italian seasoning. Topped with a little fresh basil and parm. I would definitely eat this again, and thanks for the recipe!  -  08 Mar 2007  (Review from Allrecipes USA and Canada)