Cavatelli With Broccoli & Cream

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Servings: 2 Difficulty: Intermediate
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A rich and comforting pasta dish featuring tender cavatelli in a savory mushroom and cream sauce with fresh broccoli.
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This comforting Cavatelli with Broccoli and Cream is a perfect weeknight dinner that feels both luxurious and homey. The small, pillow-like cavatelli pasta holds onto the velvety sauce beautifully. Sautéed mushrooms and garlic provide a deep, earthy umami flavor, which is balanced by the brightness of fresh lemon juice and a splash of Marsala wine. The broccoli adds a pop of color and a slight crunch against the soft pasta. It’s a simple yet sophisticated vegetarian main course that comes together quickly. Serve it hot, topped with freshly grated Parmesan for an extra layer of salty richness. This dish is ideal for cozy evenings when you crave something warm, savory, and deeply satisfying without spending hours in the kitchen.

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Cavatelli With Broccoli & Cream

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 332.7

Description

This comforting Cavatelli with Broccoli and Cream is a perfect weeknight dinner that feels both luxurious and homey. The small, pillow-like cavatelli pasta holds onto the velvety sauce beautifully. Saut&# 195;©ed mushrooms and garlic provide a deep, earthy umami flavor, which is balanced by the brightness of fresh lemon juice and a splash of Marsala wine. The broccoli adds a pop of color and a slight crunch against the soft pasta. It’s a simple yet sophisticated vegetarian main course that comes together quickly. Serve it hot, topped with freshly grated Parmesan for an extra layer of salty richness. This dish is ideal for cozy evenings when you crave something warm, savory, and deeply satisfying without spending hours in the kitchen.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook the cavatelli according to package directions until al dente.
  3. Drain the pasta, reserving about 1/4 cup of the starchy pasta water.
  4. Meanwhile, melt the butter in a large skillet over medium heat.
  5. Add the sliced mushrooms and cook until they have released their moisture and started to brown, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan.
  8. Stir in the whipping cream and bring the sauce to a gentle simmer.
  9. Add the parboiled broccoli florets to the sauce and cook for 2-3 minutes until tender-crisp.
  10. Stir in the fresh lemon juice, salt, and freshly ground black pepper to taste.
  11. Add the cooked cavatelli to the skillet and toss gently to coat in the sauce, adding a splash of reserved pasta water if needed for consistency.
  12. Remove from heat and serve immediately, topped with freshly grated Parmesan cheese.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 332.7kcal
% Daily Value *
Total Fat 33.9g53%
Saturated Fat 20.9g105%
Cholesterol 98.2mg33%
Sodium 105.1mg5%
Total Carbohydrate 4.4g2%
Dietary Fiber 0.6g3%
Sugars 2.9g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cavatelli, broccoli, cream sauce, mushrooms, garlic, marsala, vegetarian pasta, italian dinner, comfort food, quick meal, lemon zest, parmesan, pasta recipe, easy dinner, spring vegetables, sauteed mushrooms, rich sauce, weeknight meal, dairy, herbs
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