Pasta with Broccoli Mushroom Sauce

Ingredients

• 500 g broccoli
• Salt
• 250 g Mushrooms
• 2 Garlic cloves
• 3 tbsp toasted pine nuts
• 1 bunch Basil
• 100 ml olive oil
• 3 tbsp freshly grated Parmesan
• pepper (ground)
• Lemon juice
• 400 g penne
• olive oil (for frying)
• 50 ml dry white wine

Instructions

1. 1.

   Wash, trim and cut the broccoli into small florets. Blanch in boiling salted water for about 8 minutes, drain, rinse with cold water and let drain well.

2. 2.

   Clean the mushrooms, wipe them with a kitchen towel and slice or cut into bite‑sized pieces.

3. 3.

   For the pesto, peel the garlic and blend with pine nuts and basil leaves in a blender. Gradually add oil until a creamy consistency is reached. Fold in parmesan and season with salt, pepper and a splash of lemon juice.

4. 4.

   Cook the pasta in boiling salted water to al dente.

5. 5.

   In a hot pan with 2 tbsp oil, sauté the mushrooms until golden, then add the broccoli florets and leaves and deglaze with wine. Let simmer briefly, add the pasta and pesto, toss well and adjust seasoning. Serve immediately.