Alfredo Sauce with Broccoli and Mushrooms

Serves 2
Prep Time 5 mins
Cooking Time 15 mins
Ingredients

• 6-8 Small broccoli florets
• 6-8 Small mushrooms, thickly sliced
• 1 Small onion, finely chopped
• 1 Clove garlic, finely chopped
• 180ml Crème fraiche or double/heavy cream
• 50g Parmesan cheese
• 35g Unsalted butter (see Cook’s tips)
• Handful of fresh parsley, roughly chopped
• Salt and freshly ground black pepper

Method

• Blanch the broccoli and mushrooms in boiling water for a few minutes, strain and cover (see Cook’s tips)
• Gently heat the butter in a non stick frying pan or wok
• Add the onion and garlic, and sweat for a couple of minutes, stirring
• Stir in the crème fraiche, and season with salt and lots of freshly ground black pepper
• Cook on a medium heat for 4-5 minutes, stirring frequently to avoid any burning
• Stir in half the parmesan cheese, and the parsley
• Finally add the broccoli and mushrooms to warm through
• Serve with Fettuccine or pasta of your choice
• Sprinkle over the remaining parmesan cheese

Equipment

• Large non stick frying pan or wok
• Medium saucepan

Cook’s tips

• I blanched the mushrooms for 5 minutes and the broccoli for 3 minutes
• I use unsalted butter as it’s less likely to burn
• I use the veggie water to cook the pasta

Shopping List

• 6-8 Small broccoli florets
• 6-8 Small mushrooms
• 1 Small onion
• 1 Clove garlic
• 180ml Crème fraiche or double/heavy cream
• 50g Parmesan cheese
• 35g Unsalted butter
• Handful of fresh parsley
• Salt and freshly ground black pepper

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