Fusilli with broccoli, arugula and mushrooms
Fusilli with broccoli, arugula and mushrooms

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fusilli with broccoli, arugula and mushrooms. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Fusilli with broccoli, arugula and mushrooms is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Fusilli with broccoli, arugula and mushrooms is something which I have loved my entire life.

See great recipes for Fusilli with broccoli, arugula and mushrooms too! Fusilli with broccoli, arugula and mushrooms Sheena L. This Fusilli with Fresh Tomatoes and Mushrooms is so quick to put together and even quicker to make and I have to say even faster to eat unless of course you have two plates, which the Italian usually has!

To begin with this recipe, we have to first prepare a few ingredients. You can have fusilli with broccoli, arugula and mushrooms using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fusilli with broccoli, arugula and mushrooms:
  1. Make ready 300 g fusilli (dry weight)
  2. Prepare 1 stalk brocolli
  3. Take 2 cups baby arugula
  4. Take 250 g cremini mushrooms
  5. Make ready 5 cloves garlic
  6. Take 4 anchovy fillets
  7. Prepare 2 tbsp olive oil
  8. Take 1/4 cup white wine
  9. Prepare 1/4 cup water

Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until. Place porcini mushrooms in small bowl.

Instructions to make Fusilli with broccoli, arugula and mushrooms:
  1. Slice mushrooms thinly. Slice brocolli stalk into florets. Boil water and cook fusilli (around 5 minutes). Drain, wash with cold water, and set aside.
  2. Pound whole garlic and anchovy fillets with a mortar and pestle until mashed into a paste.
  3. Pour 2 tbsp olive oil into a pan over medium heat. Add mashed garlic and anchovies. Sauté for 2 minutes.
  4. Add mushrooms to the pan. Sauté for 3 minutes. Transfer contents of pan into a bowl.
  5. Using the same pan, sauté brocolli florets for 5 minutes. Add white wine and water to deglaze. Cover and alow brocolli to steam for 10 minutes or until tender.
  6. Over low heat, combine pasta with garlic, anchovies, mushrooms and brocolli. Add baby arugula and mix well. Season with salt and pepper.

Using slotted spoon, transfer mushrooms to work surface and. Put mushrooms and tomatoes in bottom of serving bowl. Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let it sit for a minute. Add Parmesan, butter, olive oil, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top. Mushrooms and broccoli aren't exactly high in flavor and by adding ingredients that are more on the bitter/tart side can severally cripple the overall dish.

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