Nothing is better than a big bowl of cheesy pasta, and this recipe is perfect for making some comfort food that will keep you warm on a cold autumn evening.
Mary Berry’s mushroom and broccoli pasta is made with a rich, creamy and cheesy sauce that is very easy to make yourself.
In her cookbook ‘Mary’s Foolproof Dinners’, she said: “The perfect midweek supper dish. It is important to keep the slices of mushroom large; if they are too small, they will get lost among the pasta.”
It only takes between 10 minutes to make this delicious dish and is serves six people.
This is a great recipe to impress loved ones with as both children and adults will love it, plus it is suitable for vegetarians.
Method
To begin, place a large frying pan on a medium heat and melt the butter and oil.
Finely grate the garlic and add it to the pan. Chop up the mushrooms into big pieces, toss into the pan and cook until they begin to brown. Season with salt and pepper then set aside.
Add the pasta to pasta to a pot of salted boiling water and cook following the packet instructions. Three minutes before the end of the cooking time, add the broccoli.
Drain the pasta and broccoli, but make sure to reserve two tablespoons of pasta water.
Meanwhile, as the pasta is cooking, add the cream egg yolks and parmesan cheese to a small bowl and mix together with a fork.
Add the pasta, broccoli and pasta water to the large pan with the mushrooms and garlic, then stir over a low heat.
Pour the creamy egg mixture into the pan and stir well until everything is coated, then season everything well with salt and pepper.
Chop up the basil and sprinkle over the pan. Your tasty creamy pasta is now ready to serve.
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