Fuss-Free Creamy Radiatore Alfredo
with Broccoli & Low-Key Mushrooms
Cooking time
20 minutes
Servings
4
Calories
530 /serving
Who says no to Alfredo ever? This pairing of heavy cream and grated Grana Padano is a surefire winner for family dinner, and the one-pot approach makes it even more of a win-win. Broccoli cooks along with the pasta, and the mushrooms are ingeniously grated to add volume to the creamy sauce, completed with a sprinkling of cheese.
We will send you:
- 225g Mushrooms
- 400g Broccoli florets
- 2 Garlic cloves
- 340g Radiatore
- 120ml Heavy cream
- 25g Grana Padano (contains rennet)
- 18g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Strainer
Grater
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
9 g
Sodium
350 mg
Total Carb
80 g
Sugars
7 g
Protein
19 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve the broccoli if large. Grate the mushrooms (large holes, or roughly chop if small). Mince the garlic.
Boil the pasta & broccoli
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. In the final 3 min., add the broccoli. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Sauté the mushrooms & make the sauce
In the same pot, heat a drizzle of oil on medium-high. Add the garlic and mushrooms. Sauté, 4 to 5 min., until browned and fragrant. Add the cream, spices and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the sauce is slightly reduced; season with S&P.
Combine the pasta
To the pot of sauce, add the pasta and broccoli. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!
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