Indulge in a hearty bowl of creamy pasta with this delightful recipe perfect for a cozy autumn evening. Mary Berry’s mushroom and broccoli pasta offers a simple yet rich and cheesy sauce that can be easily whipped up at home. This dish, featured in her cookbook ‘Mary’s Foolproof Dinners,’ is described as an ideal midweek supper with large slices of mushrooms to stand out among the pasta.
Preparing this mouthwatering meal only takes 10 minutes and serves six, making it a crowd-pleaser for both kids and adults, suitable for vegetarians as well.
To begin, heat butter and oil in a large frying pan over medium heat, adding grated garlic and large mushroom pieces until browned. Season with salt and pepper, then set aside. Cook the pasta in boiling salted water, adding broccoli three minutes before it’s done.
After draining the pasta and broccoli, reserve two tablespoons of pasta water. Mix cream, egg yolks, and parmesan cheese in a bowl, then combine with the pasta, broccoli, mushrooms, and garlic in the pan over low heat. Pour in the creamy egg mixture, season, and top with chopped basil.
Your delectable creamy pasta is now ready to serve, taking only 10 minutes from start to finish. Enjoy your meal!