Best 5 Cavatelli With Mushrooms And Broccoli Recipes

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Indulge in a symphony of flavors with our delectable cavatelli with mushrooms and broccoli recipe. This mouthwatering dish combines the earthy notes of mushrooms, the vibrant green of broccoli, and the tender texture of cavatelli pasta, creating a culinary masterpiece. Prepared with simple yet flavorful ingredients, this dish is sure to impress your taste buds.

In this article, we present not only the classic cavatelli with mushrooms and broccoli recipe, but also a tantalizing array of variations to suit every palate. From a creamy mushroom sauce to a zesty tomato-based sauce, and even a vegan-friendly version, these recipes offer a delightful range of flavors to explore. Whether you prefer a rich and indulgent meal or a lighter, healthier option, we have a recipe that will satisfy your cravings.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our versatile cavatelli recipes. Let's dive into the world of flavors and create a memorable dining experience.

Here are our top 5 tried and tested recipes!

CAVATELLI WITH MUSHROOM BUTTER SAUCE



Cavatelli with Mushroom Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, finely diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup frozen peas
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen)
1 1/2 cups grated Pecorino Romano cheese, plus more for garnish
2 tablespoons heavy cream
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive

Steps:

  • Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
  • Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
  • Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
  • Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
  • Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
  • Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
  • To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC



Cavatelli with Sauteed Broccoli and Garlic image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons olive oil
3 cloves garlic, minced
2 to 3 cups broccoli florets, or to taste
Salt
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups canned chicken broth
1 pound cavatelli, cooked according to package directions
Freshly grated Locatelli pecorino Romano

Steps:

  • In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
  • Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI AND BROCCOLI



Cavatelli and Broccoli image

This is quick meal to make. Serve with garlic bread.

Provided by linda m

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 12

Number Of Ingredients 7

3 heads fresh broccoli, cut into florets
½ cup olive oil
3 cloves garlic, minced
1 ½ pounds cavatelli pasta
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
  • Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g

CAVATELLI AND BROCCOLI



Cavatelli and Broccoli image

Cavatelli is my favorite pasta because it is a big thick pasta to bite. This recipe is from my aunt-in-law; she serves it in a crock pot for all of our summer get togethers. The flavor is just as amazing as the smell of it cooking!

Provided by Bri22

Categories     Toddler Friendly

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

4 cloves garlic, chopped
4 tablespoons butter, divided
1 ounce olive oil
1 head broccoli or 1 (16 ounce) bag frozen broccoli, chopped very small
2 cups chicken stock
1 lb frozen cavatelli
1 (4 ounce) can mushrooms, drained
salt and pepper, to taste
garlic salt
2 tablespoons cornstarch, mixed with
2 tablespoons water
1/2 cup grated parmesan cheese

Steps:

  • Saute garlic in 2 Tbsps butter.
  • Add broccoli and mushrooms; stir fry until al dente.
  • Add broth to cooled broccoli.
  • Simmer on medium to medium low until the following steps are completed.
  • Cook cavatelli as directed on back of package until done .
  • Drain really well.
  • Top with other 2 Tbsps of butter.
  • Add cornstarch mixture to broccoli sauce and stir well to thicken.
  • Pour over cavatelli and season with salt, pepper, and garlic salt.
  • Stir well and add grated parmesan.
  • ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.

Nutrition Facts : Calories 381.1, Fat 13, SaturatedFat 5.6, Cholesterol 22.6, Sodium 251.5, Carbohydrate 52.8, Fiber 4, Sugar 3.6, Protein 14.1

CAVATELLI, BROCCOLI AND MUSHROOMS



Cavatelli, Broccoli and Mushrooms image

Make and share this Cavatelli, Broccoli and Mushrooms recipe from Food.com.

Provided by Teresa M

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces cavatelli or 6 ounces rotelle pasta (spirals)
1 tablespoon olive oil
1 teaspoon olive oil
4 cloves garlic, finely chopped
2 cups broccoli florets
1/4 cup chopped fresh basil
1/2 teaspoon salt
3/4 ounce parmesan cheese, grated
freshly cracked black pepper
1 1/2 cups freshly sliced mushrooms or 1 (4 1/2 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place broccoli in a microwave safe dish with about 3 tablespoons of water.
  • Microwave for 3 minutes, or until tender.
  • Melt butter in a medium skillet over medium heat.
  • Saute garlic and mushrooms until garlic becomes aromatic.
  • Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
  • Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts : Calories 242.2, Fat 6.9, SaturatedFat 1.7, Cholesterol 4.7, Sodium 385.7, Carbohydrate 36, Fiber 1.8, Sugar 1.3, Protein 9.8

Tips:

  • For the best flavor, use a variety of fresh mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you don't have cavatelli, you can substitute another small pasta shape, such as orecchiette or penne.
  • To make the dish vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
  • For a spicier dish, add a pinch of red pepper flakes to the sauce.
  • Serve the pasta with a side of crusty bread to soak up the delicious sauce.

Conclusion:

This cavatelli with mushrooms and broccoli is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tender pasta, flavorful mushrooms, and crisp broccoli is sure to please everyone at the table. And best of all, it can be made in just 30 minutes!

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