Broccoli Cream Pasta

    25 minutes

    A delicious rich vegetarian pasta dish with broccoli florets and mushrooms simmered in a pink sauce.

    156 people made this

    Serves: 2 

    • 125g fettuccine
    • 1 cup (250ml) thickened cream
    • 2 tablespoons butter
    • 30g tomato puree
    • 1/2 teaspoon minced garlic
    • 1/2 cup broccoli florets
    • 1/4 cup fresh sliced mushrooms
    • salt to taste
    • ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook fettuccine in a large pot of boiling salted water until almost done. Drain, and return pasta to pot.
    2. Stir cream, butter or margarine, tomato puree, garlic and broccoli into the pasta. Simmer until pasta is done. Stir in sliced mushrooms and remove from heat. Sprinkle with Parmesan cheese and season with salt and pepper to taste.

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    Reviews in English (114)


    Fussy hubby who doesn't like cream or mushrooms enjoyed this. I think I'm onto a winner! I didn't have any tomato paste so used pizza sauce, and I added bacon.  -  23 Nov 2015


    I've made this so many times since my original review I decided to up date. I have been making it a bit differently now too. I usually use bow tie or whole wheat penne pasta. I boil it, and when it's about half/1/4 done I add the broccoli. In a seperate sauce pan (while the water and pasta boil) I sautee about 1-2 tsp jarred garlic in butter until it starts to smell sweet. I then add mushrooms(about 8 oz)and sautee them with a about 1 TBS of white wine. I then add the cream (lately though I've been using fat free half and half and if needed thicken it with a bit of corn starch) and some basil. I then add the tomato sauce (one small can) and freshly ground pepper and salt. I let the sauce simmer covered until the pasta and broccoli are done, then add the sauce to the drained pasta and broccoli. It is a bit more work, but I like having the sautee'd mushrooms and letting the flavors meld together in the sauce. I serve it topped with parm cheese.  -  16 Apr 2004  (Review from Allrecipes USA and Canada)


    I just attended a cooking class taught by the owner of a local Italian restaurant who made this exact same dish - excellent! I used more tomato sauce and more parmesan to thicken the sauce like the chef did. (Add parmesan gradually to prevent clumping). He also used tubular pasta. I would like to find a way to make this lower in fat. Update: After making this several times, here are the changes I recommend: 1) double the recipe 2) add an entire small can of tomato sauce 3) add sliced red peppers - gives it a "restaurant style" appearance. 4) use penne pasta (tubes) 5) to make lower in fat, use half-and-half w/ a little cornstarch.  -  26 Jul 2002  (Review from Allrecipes USA and Canada)