Sarah Espeute's recipe for fusilli with mushrooms and broccoli
Quick and easy – the perfect pasta recipe to whip up right away to make the rest of the week more bearable. This week, put the pasta on the line with fusilli with mushrooms and broccoli, based on a recipe that embroiderer Sarah Espeute, founder of Œuvres Sensibles, simply borrowed from her boyfriend.
- 250 g of rifle
- 100 g of bacon
- 1 broccoli with its leaves
- 3 pretty button mushrooms
- 1 yellow onion
- 10 cl of liquid heavy cream
- Butter
- Olive oil
- Dressage
- 1 button mushroom
- A few nuts
- Lemon zest
- Wash the broccoli and cut it into florets, slitting the larger pieces lengthwise (reserve the small and medium-sized leaves). Peel the stalk and cut it into sticks. Cook the stalks and florets in boiling salted water for 5 minutes. Meanwhile, sauté the roughly chopped onions, bacon, and mushrooms in a large pan with a little olive oil. Once the bacon is nicely browned, add a knob of butter, then the broccoli florets, which should be removed directly from the boiling water using a slotted spoon. Add the reserved leaves, season lightly with salt, and generously with pepper. If the food starts to stick, add a little of the broccoli cooking water. Cook the pasta in the broccoli water (1 minute less than the time indicated on the package). Two minutes before removing the pasta from the pan, stir in the cream. When the pasta is cooked, pour half a glass of the cooking water into the pan, increase the heat, and immediately add the drained pasta. Stir well for 1 or 2 minutes. Arrange the pasta in shallow bowls and then add lemon zest, chopped walnuts, and sliced raw mushrooms.
- For the vegetarian version, simply remove the bacon, it will still be very good!
"My boyfriend may not be Italian, but I find his pasta recipe delicious... So here is pasta di Lucas, from a Haute-Savoie native who loves it!"
Schedule
Wash the broccoli and cut it into florets, slitting the larger pieces lengthwise (reserve the small and medium-sized leaves). Peel the stalk and cut it into sticks. Cook them with the florets in boiling salted water for 5 minutes.
Meanwhile, sauté the roughly chopped onions, bacon and mushrooms in a large pan with a little olive oil.
Once the bacon is nicely browned, add a knob of butter, then the broccoli florets, which should be removed directly from the boiling water using a slotted spoon. Add the leaves, season lightly with salt, and generously with pepper. If the food starts to stick, moisten the mixture with a little of the broccoli cooking water.
Cook the pasta in the broccoli water (1 minute less than the time indicated on the package). 2 minutes before removing them, add the cream to the pan.
When the pasta is cooked, pour half a glass of the cooking water into the pan, increase the heat and add the drained pasta immediately. Mix well for 1 or 2 minutes.
Arrange the pasta in shallow bowls and then add lemon zest, chopped walnuts and slices of raw mushroom.
