Pasta Con Broccoli

The other day, the sports page reported that Chip Caray, grandson of the famed baseball announcer Harry Caray, will join Jim Edmonds in the broadcast booth for the St. Louis Cardinals. Ben Hochman is a sports writer for The St. Louis Post Dispatch and my favorite newspaper writer because he is more than just a journalist covering sports. He’s a storyteller. And he did a great job introducing St. Louis to its newest television announcer.

Harry Christopher “Chip” Caray III is more than just a chip off the old block (sorry, I had to) he’s also a homegrown Cardinals fan. Chip was born in St. Louis and knew the Cardinals starting line-up before he knew his ABCs. Super excited to have him here and ready for the boys of summer to return! And, as it turns out, he also worked at one of my favorite St. Louis institutions, the legendary Rich & Charlie’s Italian Restaurant.

Started by Richard Ronzio and Charlie Mugavero, the pair opened the original Rich & Charlie’s in St. Louis in 1967. It is a local legend, and ask anyone who lives here, and they’ll tell you it’s not just their delicious food; the close-knit family-style atmosphere keeps them coming back!

The flavors of their fresh Rich & Charlie’s Famous House Salad with its rich and creamy Italian style dressing are forever imprinted in my brain. The salad is that good, too. But what sticks out most in my memory is their Pasta Con Broccoli.

The recipe is super simple, too!  The flavors combine to create a savory and deeply satisfying weeknight meal!  And nobody will believe that it took less than 30 minutes to make!  A couple of quick notes, you will blanch the broccoli with the pasta water.  This saves an extra step, water, and another dirty pan.

Finally, most recipes for this dish do not use wine to deglaze, but I think it adds a depth of flavor you don’t get otherwise.  That said, you can skip this step if you choose.  If you’d like to get this flavor but don’t want to use wine, feel free to use 1/8 cup water mixed with 1/8 cup white wine vinegar (no alcohol), and you will achieve nearly the same thing.

I dedicate this to my cousin Lauren Roller whose beauty is only matched by her kindness!  This is for you, sweet girl!  Love you.

XOXO,

Steph

Pasta Con Broccoli

• Author: Stephanie Bosch
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 4-6 servings 1x
• Cuisine: Italian
• Diet: Vegan

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Ingredients

Scale 1x2x3x

• 1 package pasta shells — cooked al dente and drained
• 3 tablespoons vegan butter
• 1/2 cup white wine
• 1 medium shallot, minced
• 2 cups plant-based whipping cream
• 1/4 cup tomato sauce
• 1 head of fresh broccoli cut into bite-sized pieces
• 8 oz of button or crimini mushrooms, sliced
• 1 cup vegan Parmesan cheese — grated
• Salt and pepper — to taste
• Garlic powder — to taste

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Instructions

1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
2. While pasta is cooking, warm a large skillet over medium-high heat. Add butter. When the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until fragrant—about 30 seconds. Reduce heat to medium.
3. Add mushrooms. Saute mushrooms until golden brown. About 7-8 minutes. 
4. Add seasonings to taste.
5. Add 1/2 white wine and deglaze pan. (Optional)
6. When the wine has evaporated, add heavy whipping cream.
7. Add tomato paste. Stir and mix well.
8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
9. Taste for salt and pepper.
10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
12. Add pasta to the bowl and garnish with additional parmesan cheese.
13. Enjoy! 

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Notes

*This indicates that all the water in the butter has evaporated, and the temperature can rise above the water’s boiling point of 212 degrees.  Shallots and mushrooms both contain a lot of water.  Removing water from the butter will help the shallots and mushrooms release their flavor and brown.

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Nutrition

• Serving Size: 4-6

1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
2. Warm a large skillet over medium-high heat. Add butter. Melt butter, and when the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until garlic is fragrant—about 30 seconds. Reduce heat to medium.
3. Add mushrooms. Saute mushrooms until golden brown.
4. Add 1/2 white wine and deglaze pan.
5. Saute ingredients over medium-low heat. Add seasonings to taste.
6. When the wine has evaporated, add heavy whipping cream.
7. Add tomato paste. Stir and mix well.
8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
9. Taste for salt and pepper.
10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
12. Add pasta to the bowl and garnish with additional parmesan cheese.
13. Enjoy!