Ingredients
Scale
- 1 pound whole wheat pasta (fusilli or penne work great)
- 1–2 heads broccoli (cut into florets (about 3–4 cups))
- 2 tablespoons olive oil (plus a little more if desired)
- 1 medium onion (diced)
- 1 clove garlic (minced)
- 8 ounces mushrooms (sliced)
- 8 ounces Gorgonzola Cheese (crumbled)
- salt and pepper to taste
Garnish
- ¼–1/2 cup shredded Parmesan cheese
Optional Ingredients:
- 8 ounces diced pancetta (bacon, or chicken)
- 1 cup cherry tomatoes (halved)
Instructions
- Boil water in a large pot. Add 1 teaspoon salt and a little olive oil to boiling water if desired. Add pasta and set a timer for 8 minutes.
- While the pasta is cooking, heat olive oil in a frying pan. Add mushrooms, garlic, onion, and optional pancetta/bacon/chicken. Stir occasionally and cook until the ingredients start to brown. Then add optional tomatoes and cook for 2 more minutes.
- When the timer for the pasta goes off, add the broccoli and cook for an additional 2 minutes. The pasta should be al dente and broccoli lightly cooked at this point. Drain the pasta and broccoli and return to the pot.
- Stir mushroom mixture into the pasta. Then gently stir in the crumbled gorgonzola cheese and let sit for a minute or two—you want the cheese to soften, not form a sauce. Season with a little salt and pepper if desired.
- Serve up and garnish with Parmesan cheese, and enjoy!
Notes
We recommend using organic ingredients whenever possible.
If broccoli isn’t your thing, try fresh asparagus cut into 2-inch pieces instead!
While Gorgonzola cheese is delicious and one of the hero ingredients of this dish, feel free to substitute a milder cheese. Goat cheese is one of my favorites in this dish, but feel free to experiment!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
