Cavatelli with Broccoli & Cream
Submitted by CorrieJR5
Cavatelli pasta tossed with parboiled broccoli and lemon-kissed mushrooms sautéed in butter, garlic, and Marsala wine, then finished in heavy cream and topped with freshly grated Parmesan. A rich 25-minute dinner for two.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minWhen you want a restaurant-quality pasta night without leaving the house or spending an hour in the kitchen, this is the move.
Sliced mushrooms get tossed with fresh lemon juice, then sautéed in butter with garlic and a splash of Marsala wine that adds a sweet, nutty depth you can’t get from regular white wine.
Heavy cream turns it all into a silky sauce that clings to those little shell-shaped cavatelli pockets, while parboiled broccoli florets bring color and a bit of green goodness to the bowl.
Finish with a generous shower of grated Parmesan and plenty of cracked black pepper.
Chef Tips
- The lemon juice on the mushrooms isn’t just for flavor; it keeps them from browning too quickly and adds a bright counterpoint to the rich cream
- Use dry Marsala, not sweet, for a more balanced sauce
- Parboil the broccoli just until bright green and still firm; it’ll soften in the hot pasta
- If you can’t find cavatelli, orecchiette or shells work as great substitutes since you want a shape that catches the cream sauce
Ingredients
Directions
ADD THE LEMON JUICE to the mushrooms and mix well.
Melt the butter in a skillet; add the garlic and Marsala.
Cook for 3 minutes, then add the mushrooms.
Cook for 5 minutes more. Add the whipping cream and bring the mixture to a boil.
Add some salt, then pepper liberally. Remove from the heat.
Cook the cavatelli al dente. Drain the pasta and return it to the pan in which it was cooked.
Add the broccoli and the mushroom mixture to the pasta.
Put the pasta mixture onto individual serving plates and top each with grated Parmesan.
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