I feel like this recipe is found in Finding Beauty. I need to reread my books and see where I’ve shared it, but it’s one of my favorites. Basically think of an easy version of a creamy pasta with veggies. I made this up, so the recipe is pretty loose. 🙂
- 16oz mushrooms
- 1 head of broccoli
- 4 oz chopped pancetta
- 1 lb pasta – I like orecchiette
- cream, butter, and parmesan to taste
Cook the pasta in salted water until al dente. While it cooks, do the following:
- Roast the broccoli in a 400 degree oven for about ten minutes. I cut the broccoli heads into bite sized pieces, drizzle with olive oil, sprinkle with salt and pepper, and slide it into the oven on a cookie sheet. You want it just before it begins to brown.
- Cook the chopped pancetta in a skillet over medium heat. Once it begins to brown, I put the pancetta in a dish and then add the mushrooms to the skillet. If you need more fat, you can add olive oil or a small amount of butter, your choice. I let the mushrooms almost caramelize.
- Drain the pasta when it’s done. Then add it back into the empty pot. Dump the cooked broccoli, mushrooms, and pancetta. I drizzle cream over the pasta and add fresh parmesan and a tablespoon or two of butter.
It’s delicious.