Balsamic Mushroom and Broccoli Pasta
Sautéed Balsamic Mushrooms and Broccoli over Herb-Infused Penne
Ingredients:
8 oz penne pasta (whole wheat or gluten-free if preferred)
1 tablespoon olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 cups broccoli florets
3 tablespoons balsamic vinegar
1 teaspoon soy sauce (low sodium)
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Grated Parmesan or dairy-free cheese (optional)
Directions:
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2-3 minutes until slightly softened.
Add garlic and cook for another minute until fragrant.
Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and start to brown.
Add broccoli florets and a splash of water. Cover the skillet for 3-4 minutes to steam the broccoli until just tender.
Uncover and stir in balsamic vinegar, soy sauce, thyme, crushed red pepper flakes, salt, and pepper. Let simmer for 2 more minutes to combine flavors.
Toss in the cooked pasta and stir to coat evenly. Remove from heat and garnish with chopped parsley and optional cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 355 kcal | Servings: 4 servings