Mushroom & Broccoli Pasta

Ingredients

• 2 tbsp olive oil
  
• 250g chestnut mushrooms, wiped clean and sliced
• Salt and black pepper
• 1 onion, chopped
• 3 garlic cloves, crushed
• Pinch of dried chilli flakes
• 320g penne pasta
• 1l chicken stock, divided
• ½ a head of broccoli, cut into florets and stalks chopped
• 120ml light cream
• Juice of one lemon
• Instructions

Method

1. Heat half of the olive oil in a large pan over a medium heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms for 3-4 minutes, then remove to a bowl. Wipe out the pan with kitchen paper.
2. Preheat the remaining olive oil in the pan. Add the onion and cook for 4-5 minutes, until translucent. Add the garlic and chili flakes and cook for 30 seconds.
3. Add the pasta and 800ml of the stock. Turn the heat up to high and cook for 12-15 minutes, stirring occasionally, until the liquid has absorbed almost completely into the pasta.
4. Add the broccoli and the remaining stock to the pan. Reduce the heat to medium, cover, and cook for 4-5 minutes until the broccoli is almost tender but still retains some crunch.
5. Uncover the pan and return the heat to high. Stir in the cream and the mushrooms. Cook for 2-3 minutes, stirring until slightly thickened. Add the lemon juice and serve.