Broccoli and Mushroom Spaghetti







A recipe allowed in a / diet.

When you arrive home late and you’re starving, one of your best options is to cook some spaghetti? But this doesn’t mean you must eat a poor tasting meal! Enrich your dish with two types of mushrooms, broccoli, and baby spinach and you’ll feel blessed to have made this recipe!

Nutritional Chart

Calories: 489 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 40 g
  • 19 g
  • 31 g

Ingredients Needed for Broccoli and Mushroom Spaghetti

1 tablespoon olive oil
8 mushrooms
8 chanterelle mushrooms
10 broccoli florets
1 cup heavy cream
½ cup water
3.5 ounces of baby spinach
2 chili peppers
5 ounces of spaghetti
1.25 ounces of parmesan

How to Make Broccoli and Mushroom Spaghetti

  1. Heat the olive oil in a large skillet.
  2. Cut the mushrooms into quarters, add them to the skillet and stir, cooking them on high heat.
  3. Add the chanterelle. Stir and cook them together for 1-2 minutes.
  4. Add the broccoli, cook 2-3 more minutes, then add the heavy cream and the water. Mix and let it simmer.
  5. Season with salt and continue to simmer. Mix.
  6. Meanwhile, put water in a pan and bring it to a boil.
  7. Put the spaghetti in the pan and cook according to package directions.
  8. Add the baby spinach and the chili peppers to the skillet. Stir.
  9. Drain the pasta and add it to the skillet.
  10. Mix everything, grate the parmesan, mix again and divide between two plates.

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