- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 2 cups
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Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half of the lemon for the zest and juice, reserving the other half to cut into wedges for serving.
Ingredients
- 3 cups sliced cremini mushrooms (8 oz.)
- 1 medium onion, chopped (1 cup)
- 4 cloves garlic, minced
- 4 cups dried whole wheat rotini pasta (12 oz.)
- 2 cups low-sodium vegetable broth
- 2 cups unsweetened, unflavored plant-based milk
- 1 lemon
- 1 16-oz. package frozen broccoli florets (or 6 cups fresh)
- ½ cup chopped roasted red bell peppers
- 1 teaspoon chopped fresh tarragon
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan cook mushrooms, onion, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in rotini, vegetable broth, and milk. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until pasta is nearly tender.
- Remove 1 tsp. zest from lemon and stir into saucepan with pasta. Stir in broccoli, red peppers, and tarragon. Cook about 5 minutes or until broccoli and pasta are tender. Stir in 1 Tbsp. of juice from lemon. Season with salt and black pepper. If desired, sprinkle with additional lemon zest and serve with lemon wedges.
Nutritional Information:
Per serving (2 cups): 198 calories, 38 g carbohydrates, 9.4 g protein, 3 g total fat, 0.4 g saturated fat, 0 g cholesterol, 88 mg sodium, 7 g fiber, 5.4 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (10)
(5 from 7 votes)Yummy, yummy , yummy. The only ingredient I put in the dish that wasn't part of the ingredient list is a cup of nutritional yeast. So good. Makes a lot of food but I cook on weekends for the week so I have dinner cooking fast . This recipe is perfect for just that reason.
Made this recipe, cutting garlic to 1 clove instead of 4 and 1/2 medium onion instead of a whole one (due to GERD symptoms). I didn’t have time to roast the bell peppers so just threw them in with broccoli. Recipe definitely needed salt and pepper, but still was a bit bland. Suggestions for other herbs or spices to give it flavour (can’t do the hot ones though).
Great recipe.
Good recipe! Very filling. I added white beans. Next time will serve over steamed kale to add in some extra greens.
Yummy! I did add all the lemon zest like someone else suggested I will definitely be making this again!
I am trying some easy plant based recipes to help with my gut issues since getting my gallbladder out. I tried this one tonight but instead of the peppers, I added tomatoes. I also did not add the mushrooms as my husband is not a fan. I added some seasonings as well. It was tasty!
I made this tonight with brown rice pasta and a ton of broccoli and cauliflower. Was good! I didn't make it according to the directions (oops, I cooked the pasta separately) but I made it work and the lemon and tarragon flavor was yum! I added the juice of the whole lemon, as well as the zest. And I didn't have roasted peppers so I omitted that. Will make again!
Made this tonight...very tasty!! Added Nooch for serving. Next time I will add a protein, to make it balanced. Husband gave it a "9"
What’s Nooch? I added some shrimp (protein request by hubby), which was tasty. He liked it but wanted to add Parmesan cheese and more spices.
With all recipes I am looking for the sodium,Potassium,Phosphorus amounts due to kidney failure and diabetes. This recipes sounds good, just have to check amounts. Thank you for another great recipe.