A great healthful pasta dish when you want something other than a tomato sauce.


  • 2 cups broccoli florets
  • 1 cup shitake mushroom caps
  • 1/2 cup vegetable broth
  • 1 lb penne pasta
  • 1/4 cup pine nuts
  • 1 tbsp olive oil
  • 1/4 grated parmesan cheese (optional)
  • Salt and pepper to taste


  1. In a large pot, boil water and cook pasta.
  2. Meanwhile, in large skillet, toast pine nuts over medium heat, stirring occasionally until lightly golden – about 3 mintues. Remove pine nuts and set aside.
  3. Add olive oil and sauté bite-sized pieces of shitake mushrooms for 10 minutes or until done.
  4. Meanwhile, cut brocolli florets into bite-sized pieces and steam.
  5. Combine vegetable broth, mushrooms, pine nuts in skillet and bring to a quick boil.
  6. Pour mixture over drained pasta.
  7. Top with parmesan cheese (or faux parm cheese) and salt and pepper.

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