Tagliatelle with Mushrooms and Broccoli

Ingredients:

• 300g dried tagliatelle pasta
• 1 head of broccoli, cut into small florets
• 250g mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Remove with a slotted spoon and set aside. Add the tagliatelle to the same pot of boiling water and cook according to package instructions until al dente.
2. Meanwhile, melt the butter in a large pan over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes or until browned and tender. Add the garlic and cook for another minute, stirring constantly.
3. Add the cooked broccoli to the pan with the mushrooms and stir to combine. Season with salt and pepper to taste.
4. Drain the cooked pasta and reserve 1 cup of the cooking water.
5. Add the pasta to the mushroom and broccoli mixture, along with the grated Parmesan cheese and heavy cream. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Divide the tagliatelle with mushrooms and broccoli among serving plates. Garnish with additional Parmesan cheese and black pepper if desired.

Verdict: This tagliatelle dish is a great way to incorporate vegetables into a classic pasta dish. The earthy mushrooms and tender broccoli pair perfectly with the rich and creamy sauce. Serve with a side salad or garlic bread for a complete meal.