Broccolini Pasta with garlic, mushrooms, and parmesan cheese is an easy vegetarian dinner that cooks up so quickly you won’t even believe it!
In just 15 minutes you’ll be enjoying the most flavorful pasta dish you’ve had recently, and everyone is going to love it.
I don’t cook broccolini very often, because it’s not always available or in season, but when I see it at the store, I always grab a bunch or two.
Recently my store has had some really beautiful broccolini available, and I had to bring it home and turn it into this simply amazing pasta dish!
The most popular way to cook this veggie is to make roasted broccolini, which is always delicious because roasting brings out the nutty flavors of the stalks. But there’s an easier way to cook broccolini for pasta!
In this broccolini pasta recipe, we’ll add chopped broccolini right to the boiling water with the pasta, so that both are done at the same time and in the same pot.
If you like this super easy pasta meal, you should also check out my Creamy Mushroom and Spinach Orzo recipe. It’s all cooked in one pot, and also features mushrooms and veggies. French Onion Pasta is another favorite that you have to try, with caramelized onions and mushrooms.
Why You’ll Love This Recipe
- Simple Ingredients – The special ingredient in this pasta dish is broccolini, and the rest are things you probably already have in the fridge and pantry.
- Amazing Flavor – Three cloves of garlic, plus crushed red pepper flakes and parmesan cheese do something magical to this pasta dish with mushrooms and broccolini. It’s SO good!
- Versatile Recipe – Feel free to add other veggies, your favorite seasonings, or switch out the rigatoni for your favorite pasta shape. Easy pasta recipes like this one can be easily adjusted to suit your preferences.
Ingredients In This Broccolini Pasta Recipe
Here’s what you need to make this super simple pasta recipe featuring broccolini and mushrooms:
- Broccolini – Look for firm stalks without soft spots or dry ends. Depending on where you live, broccolini is sometimes called “tenderstem” or “baby broccoli”.
- Mushrooms – White button mushrooms are perfect for this recipe, or try the darker, meatier baby bella or cremini mushrooms.
- Pasta – Use your favorite type! I’m using rigatoni here, but I’ve also done this with linguini, penne, and farfalle.
- Butter, Garlic, Red Pepper Flakes – Along with a bit of salt and pepper, these three make the most delectable and simple pasta sauce.
- Parmesan Cheese – I highly recommend buying parmesan in a wedge and grating it fresh over your pasta. The flavor and texture is so much better this way.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Cook Broccolini Pasta
- To Prep the Broccolini: Wash it well and trim off any dried or damaged ends. Cut the stakes into thirds, or so that the pieces are 1-2 inches long.
- Boil Pasta with Broccolini: In a saucepan, boil water and add salt. Add your pasta and cook it according to the package directions to al dente. 3 minutes before the pasta is done, add the chopped broccolini. Reserve 1 cup of pasta water, remove the broccolini to a plate and set aside, and drain the pasta.
- Saute Mushrooms: Meanwhile, in a skillet, melt two tablespoons of butter over medium heat and add the mushrooms to the pan. Season with salt and pepper and sweat the mushrooms for 3-4 minutes, or until cooked. Remove the mushrooms from the pan and add them to the plate with the broccolini that you set aside earlier.
- Finish the Pasta Dish: Add the rest of the butter and the garlic to the pan and cook for 30 seconds or until fragrant. Then add the hot pasta, half of the reserved pasta water, and parmesan cheese. Toss with kitchen tongs until a silky sauce is coating the pasta. Add more pasta water if needed. Then add the mushrooms and broccolini and stir to combine. season with crushed red pepper flakes and serve immediately.
Tip!
Did you know that broccolini isn’t just baby broccoli? It’s actually a hybrid of traditional broccoli and gan lai (aka, Chinese broccoli or Chinese kale) that was developed in Japan in the the 1990s!
Recipe Tips
- Broccolini is completely edible! The stems are just as tender and delicious as the florets, and the leaves are tasty too.
- Be sure to save some pasta water. Starchy pasta water is the magic ingredient for making a creamy, silky sauce without any actual milk or cream!
- Use a timer. You don’t want to overcook the pasta, and you want to boil the broccolini for 3 minutes at the end of the pasta cooking time. So set a timer for the pasta cooking time, minus 3 minutes to keep you on track in the kitchen!
- Don’t overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic tastes terrible, so keep an eye on it as you cook, and be ready to add the pasta and pasta water right away.
Storing Tips
Keep any leftovers in an airtight container in the fridge for up to 4 days. This dish is best if enjoyed right away, but it’s pretty tasty reheated too!
Add a bit of water if needed to loosen up the sauce.
What To Serve With Broccolini Pasta
As a hearty vegetarian pasta meal, this dish is perfect! If you need some extra protein, you may want to add some chickpeas or cannellini beans.
Otherwise, this veggie pasta dish makes a great side to grilled or roasted meats. Try it with Grilled T-Bone Steaks, Grilled Salmon, or my Easy Roast Chicken recipe.
You might also like to try my easy Chicken Mushroom Pasta with a garlicky cream sauce.
Recipe FAQs
Broccolini can be hard to find, as it’s not as popular as some other veggies. It also has a short growing season and is more easily found in stores in the middle of the summer. In place of broccolini, make this pasta with broccoli, kale, or asparagus.
These are two related but not identical vegetables. Broccoli rabe has a similar texture to broccolini, but its flavor is much more bitter, and it’s more leafy. Broccolini, on the other hand, is mostly stalks and tends to be sweeter.
Yes! A vegan version of this broccolini pasta is super easy. Simply leave out the parmesan cheese, or replace it with your favorite vegan shredded cheese alternative. Instead of butter, use olive oil, vegan butter, or a mix of the two.
More Vegetarian Pasta Recipes
Lemon Ricotta Pasta
Creamy Mushroom and Spinach Orzo
Creamy Pesto Gnocchi
Pasta Alla Norma (Eggplant Pasta)
Pick up a bunch of broccolini the next time you see it at the store or farmer’s market! You’ll be able to turn it into this simple and delicious broccolini pasta dish in just a few minutes.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Broccolini Pasta
Ingredients
- 8 ounces (225 grams) dried pasta such as spaghetti, linguine, bucatini, or any other long or short pasta
- 6-8 ounces (225 grams) broccolini tenderstem in the UK, chopped into bite-sized pieces
- 4 tablespoons (52 grams) unsalted butter divided
- 8 ounces (225 grams) button mushrooms sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- ½ cup (43 grams) grated parmesan
- ½ teaspoon crushed red pepper flakes
Instructions
- In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. 3 minutes before the pasta is done, add the chopped broccolini. When the pasta is cooked, reserve 1 cup of the pasta water, remove the broccoli with kitchen tongs and set aside and drain the pasta.
- Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat and add the mushrooms. Season with salt and pepper and sweat the mushrooms for 3-4 minutes. Remove the mushrooms onto a bowl or plate (same as the one you’re using for cooked broccolini) and set aside.
- Add the remaining butter and garlic, and cook for 30 more seconds.
- Add the hot pasta along with a part of the pasta water and grated parmesan, and toss using kitchen tongs until a sort of thick sauce is coating the pasta. Keep on gently tossing and add more pasta water if needed.
- Add the mushrooms and broccolini and gently stir to combine.
- Season with crushed red pepper flakes, and serve immediately.
Notes:
- Broccolini is completely edible! The stems are just as tender and delicious as the florets, and the leaves are tasty too.
- Instead of broccolini, try this recipe with broccoli, asparagus, or kale.
- Be sure to save some pasta water. Starchy pasta water is the magic ingredient for making a creamy, silky sauce without any actual milk or cream!
- Use a timer. You don’t want to overcook the pasta, and you want to boil the broccolini for 3 minutes at the end of the pasta cooking time. So set a timer for the pasta cooking time, minus 3 minutes to keep you on track in the kitchen!
- Don’t overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic tastes terrible, so keep an eye on it as you cook, and be ready to add the pasta and pasta water right away.
- To Store, keep leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to loosen up the sauce.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sharina says
I added extra slices of broccolini and mushrooms to my pasta. It tasted so delicious and addicting!
Little Sunny Kitchen says
That sounds wonderful, Sharina! Thank you for the kind review!
Erin H says
So light, fresh and delicious. We loved this! Great recipe, thank you.
Little Sunny Kitchen says
You’re welcome, Erin! I’m glad it was a hit!
jess says
oh my lanta, this was amazing! the garlic, the parmesan, the mushrooms! thank you for sharing this amazing recipe
Little Sunny Kitchen says
Thank you so much, Jess! I’m so glad you enjoyed this dish!