Spaghetti Con Broccoli Recipe
Creamy white butter sauce with broccoli florets and mushrooms.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Sauce
Method
Prepare Pasta and Vegetables
- 1
Boil Pasta
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the spaghetti. Cook according to package instructions until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
- 2
Blanch Broccoli
While pasta cooks, bring a separate pot of lightly salted water to a boil. Add broccoli florets and blanch for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.
Make the Sauce
- 3
Sauté Mushrooms and Garlic
In a large skillet over medium heat, melt 2 tablespoons of butter. Add sliced mushrooms and cook for 4–5 minutes until softened. Add minced garlic and cook for another 1 minute, stirring frequently.
- 4
Add Cream and Cheese
Reduce heat to low and stir in the remaining 2 tablespoons of butter and the heavy cream. Let it simmer gently for 2 minutes. Stir in the grated Parmesan cheese and continue to cook until the sauce thickens slightly, about 3 minutes. Season with salt, black pepper, and red pepper flakes (if using).
Combine and Serve
- 5
Add the cooked spaghetti, blanched broccoli, and a splash of reserved pasta water to the sauce. Toss gently to combine and heat through for 2 minutes. Adjust seasoning as needed.
- 6
Serve hot, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
