Penne with Broccoli and Mushrooms

Serves: 4
Prep and cook time: 30 min
Difficulty: Easy


300 g dried penne
1 head broccoli, broken into florets
300 g mushrooms, sliced
3 cloves garlic, crushed
1 tsp chopped thyme
4 – 5 tbsp pesto
olive oil
freshly ground black pepper
50 g | 1/2 cup grated parmesan cheese


  1. Bring a large pan of salted water to a boil. Add the pasta and cook until ‘al dente’.
  2. Steam the broccoli florets until just tender. Rinse under cold water. Drain well.
  3. Heat the oil in a frying pan and cook the mushrooms and garlic for 5-7 minutes, until the mushrooms are almost tender. Stir in the thyme.
  4. Tip the drained penne into a bowl and stir the pesto into the penne until well coated. Stir in the broccoli, mushrooms and garlic and season to taste with salt and pepper.
  5. Serve onto warmed serving plates. Sprinkle with parmesan and serve immediately.


  • Replace the mushrooms with cooked asparagus, green beans or cooked chicken.
  • This meal is not suitable for freezing.

Image © Alison Miksch / StockFood Australia