This pasta with broccoli, mushrooms, and chicken sausage recipe is based on a recipe invented by Kimberly Chapman (from Eat the Evidence; she makes astonishing desserts and “Ace of Cakes” cakes too).
She had this wonderful English, locally raised bacon and fresh asparagus and decided to make pasta with it (her recipe is here).
It looked so good I wanted to try it. But I didn’t have bacon (or asparagus). I could have gone out and bought asparagus, but I’m not a huge asparagus fan, unless it’s drenched in Hollandaise sauce. I did have some chicken sausage and frozen broccoli though. So, I decided to follow her technique while changing the ingredients a bit.
I used chicken sausage instead of bacon, kept the mushrooms, added red bell pepper (as I had part of a pepper leftover from something else and had to use it up). Then, I changed the cheese to Manchego instead of parmesan, because that’s also what I had on hand.
When your chunk of parmesan, Manchego, or other hard cheese gets hard to grate with a box grater, use a microplane instead. You can also save the rinds (or even buy them at the market) and use them for soup. Just put them in a plastic bag in the fridge. They’ll keep indefinitely.
Back to the recipe, you essentially, cook the sausage (or bacon), add the veggies, then the pasta, some chicken broth, and top it all with grated cheese.
More Pasta and Broccoli Recipes
Broccoli gets a bad rap for being bitter, but roasting gives it a sweet, nutty flavor, enhanced by the citrusy lemon and the mellowed garlic.
Think of this as Pakistani shepherd’s pie. It’s good with beef or lamb, and comes together all in one pan.
Ideal for hot, humid days when you don’t want to cook much, this pasta is great either hot or cold. No mayo, so you can take it with you.
Leafy greens and citrus pair beautifully together in this light summer pasta. Make it as is with spinach, or swap that for broccoli.