Broccoli rabe is complemented by the umami flavors of the shiitake mushrooms, and walnuts add an unexpected crunch as well as some healthy fats. With the added kick of mustard and vinegar, this pasta hits the entire palette, but is still simple enough to put together for an easy weeknight meal.
SERVES: 4
PREP: 15 mins
COOK: 20 mins
TOTAL: 35 mins
INGREDIENTS
- 1 bunch broccoli rabe, cut into 1” pieces
- 8 oz brown rice penne pasta
- 1 tsp extra-virgin olive oil, more for drizzling
- 2 shallots, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 6 cups mixed mushrooms, de-stemmed and chopped (mix of cremini & shiitakes), about 8 oz
- 1 tsp Balsamic vinegar
- 1/4 cup almond milk or heavy cream (almond milk, if vegan)
- 1/2 tsp Dijon mustard
- a big squeeze of lemon
- 1/4 tsp red pepper flakes
- 1/3 cup shaved parmesan cheese, divided (optional, skip if vegan)
- 1/4 cup chopped walnuts, toasted
- 1/4 cup panko bread crumbs, toasted (optional, skip if gluten free)
- sea salt and freshly ground black pepper
