Broccoli Mushrooms Spaghetti

Broccoli Mushrooms Spaghetti

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This is a great vegetarian pasta. Sometimes I substitute spinach for the broccoli, for a change. Crusty French bread and a garden salad make this a delicious meal.


Serves: 5 

  • 500g spaghetti
  • 500g frozen chopped broccoli
  • 220g tinned sliced mushrooms, drained
  • 125g butter
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 cup grated Parmesan cheese
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
  2. Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
  3. Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

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