I love pasta. I eat mushrooms.
And I buy clearance shirts that are actually swim cover-ups.
How and why could I fall in love with a shirt that’s not a shirt? That makes me nervous.
I didn’t actually discover that it was a swim cover up until after I had bought it and imagined myself wearing it about 50 different adorable ways. Then I spotted the word “swim” floating amidst the pile of clothes on my bathroom floor. I pulled it out from under my weeks worth of wannabe-summer outfits only to find that my new adorable shirt wasn’t actually a shirt.
And… it was Mossimo brand. Ew.
I thought Bjork would encourage me to keep it and wear it anyways because that’s how cute it was. After telling him the sad story of how my new shirt wasn’t really a shirt, I brought it out to him and waited for him to give his approval.
He commented on the weird fabric instead.
Why and how does my husband care about fabric? Come to think of it, he ate an avocado smooshed on naan and topped with olive oil and sea salt for dinner. If I could ignore how proud I am that my very own man made such a wonderful dinner, I would wonder if everything’s ok with him.
Oh, hey, this happened, too. Between the “shirt” and the one-shot-photo-shoot, I’m a winner today.
I dunno, maybe it’s all the butter soaked mushrooms I’ve been eating. Maybe it’s the smell of sauteing garlic messing with my head. All I know is that this garlic butter pasta is BOMB. I’ve always loved crispy roasted broccoli, and I’ve always loved cheese, but mushrooms? Dang.
You guys, I would not lie about this. The mushrooms.are.ahhhmazing. It’s incredible what a little butter and garlic can do to make me fall in love with fungi.
This Rustic Garlic Butter Pasta is loaded with roasted broccoli, sauteed mushrooms, and Parmesan cheese. Simply perfect for an easy dinner!
- 1 head broccoli, washed and chopped
- 1 teaspoon oil
- 1/2 tablespoon dried Italian herbs or 2 tbs. fresh herbs (rosemary, thyme, etc)
- 8 ounces whole wheat penne pasta
- 8 ounces mushrooms, washed and sliced
- 3 tablespoons butter
- 1 tablespoon minced garlic (2 cloves)
- 1/2 tablespoon flour
- sea salt
- sharp, hard cheese for topping (like Parmesan)
- Preheat oven to 400 degrees. Toss broccoli, oil, and herbs; scatter on a baking sheet and season with salt and pepper. Roast for 20-30 minutes, stirring every so often to avoid burning. I usually roast until the outsides are just slightly crispy.
- Cook pasta according to directions. Melt butter in a large saucepan over medium high heat. Add mushrooms and garlic and season very generously with salt. Stir frequently until the mushrooms have a lightly browned outside and are soft, buttery and tasty (about 15-20 minutes).
- Stir in the flour with the butter and mushrooms if there is too much moisture. Add pasta and stir until well combined. Stir in roasted broccoli and top with cheese.
This is “rustic”, right?