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Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

by Barbara Kiebel on March 12, 2014

I originally posted this recipe several years ago; after having it for dinner last night I thought it deserved more attention and Wayback Wednesday was the perfect vehicle. A pasta recipe combining broccoli, mushrooms and tomatoes seems in line with current trends that have seen pasta (and pizza) move from the realm of red sauce and meats to a variety of combinations that favor vegetables and what I consider a white sauce (typically made with olive oil and/or butter). So it might be surprising to know it’s from a cookbook that was my mother’s and is most likely from the late 50’s. It’s one of my all time favorites and I love that it’s SO old yet so current too!

I now have the cookbook from Sacred Heart Parish in Florissant, MO in my library. It’s tattered and certainly worn and is typical of cookbooks put together by church groups. It’s bound with a red plastic spiral binder and several pages are missing from the back. I must have ‘borrowed’ this from my mother many, many years ago. What’s amusing even to me is that I have never used it but for two recipes; both of which I love. This pasta and another one for zucchini bread. I think this dish is most fabulous during the summer with the freshest of ingredients from the garden but I had an abundance of broccoli; some decent Roma tomatoes on the windowsill and a huge package of mushrooms that I needed to use so it was dinner last night.

I’ve made some modifications from the original recipe. It calls for 1 pound of pasta and I think that is an LOT; I like a higher veggie to pasta ratio when I make it. I’ve also cut back on the butter which originally calls for one cup and even then I’ve substituted some of the butter with olive oil; I like using the two combined together; great flavor and while not less calories, less saturated fats! Do make sure you put the mushrooms and tomatoes in the bowl first and let the hot pasta steam them for a few minutes before mixing with the remaining ingredients; the mushrooms need that little bit of ‘cooking’ time to be just right!

I just love this combination of ingredients; you must try it!

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: Serves 6

A simple yet fabulous dish with fresh vegetables and pasta served with a buttery olive oil and Parmesan sauce.


  • 2-3 cups broccoli florets
  • 12 oz spaghetti noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped fresh tomato (Original recipe calls for peeled tomatoes but truth is, I just don't do that, ever!)
  • 1 cup grated Parmesan cheese
  • 4 Tbsp butter, melted
  • 4 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste
  • More Parmesan to sprinkle on top


  1. Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
  2. Add uncooked spaghetti and cook for 8 minutes. (I prefer thin adjust accordingly if you do and add to water after a couple of minutes).
  3. Put mushrooms and tomatoes in bottom of serving bowl.
  4. Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let it sit for a minute.
  5. Add Parmesan, butter, olive oil, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top.

Oops I did it again; here’s a photo from four years ago…ha..same bowl. Different camera. Different photographer too. Still me, but with a bit more practice!

UPDATE: The ‘updated’ photos are two years old; I should have snapped some new pics huh? Still recuperating and just wasn’t up to it. Don’t hate me. :)

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{ 46 comments… read them below or add one }

1 Caryl Anne April 2, 2014 at 12:20 pm

I love that this recipe not only looks delicious, but easy to make! I must try this one soon! Thanks for sharing!


2 Creative Culinary April 2, 2014 at 12:49 pm

I’ve been making this for 30+ years Caryl and I never tire of it; hope you enjoy it too!


3 Kate | Food Babbles March 16, 2014 at 3:08 pm

I love the simple fresh ingredients in this flavorful pasta dish! This would be perfect for a quick weeknight dinner. Maddy has a newfound love of broccoli and mushrooms so I’m going to make this during the week. I’m sure we’re all going to love it!
Kate | Food Babbles Most Recent Post: Lemon Scented Ricotta Muffins


4 Maureen | Orgasmic Chef March 13, 2014 at 5:33 am

I love cookbooks like that and I find some real gems for everyday cooking in them. This pasta is my kind of supper.
Maureen | Orgasmic Chef Most Recent Post: Wild Rocket @Misty’s


5 Lizzy (Good Things) March 13, 2014 at 1:04 am

Simple and delicious, what could be better?!


6 Pat March 12, 2014 at 4:31 pm

Hi, Barbara, I’m just checking in to see what’s cooking in your kitchen and I did not realize how hungry I am until I saw this wonderful looking pasta dish. It is beautiful and looks so good. :)


7 Creative Culinary March 12, 2014 at 5:11 pm

Thanks Pat…it’s so simple too. And now I’m craving it but lucky…I still have leftovers! :)


8 Holly March 12, 2014 at 12:13 pm

I always appreciate seeing the progression of your photos. So helpful to a beginner like me. I think your meal looks great– easy to put together yet satisfying.


9 Creative Culinary March 12, 2014 at 12:56 pm

Thanks for the sweet compliment…especially because the ‘good’ photos are from two years ago when I made the dish and replaced just the photos! This really is a winner Holly; one of my favorite quick meals.


10 Tanya March 12, 2014 at 12:06 pm

This looks so good(minus the mushrooms) I’m one of those weird people that don’t like them. It looks like it would be a light dinner.
Tanya Most Recent Post: Keys to Attracting Top Talent


11 Lana @ Never Enough Thyme March 12, 2014 at 11:29 am

I love this recipe! I think I have one nearly identical to it in one of my older cookbooks. And really…who even needs a big hunk of meat with all this goodness in a bowl!
Lana @ Never Enough Thyme Most Recent Post: Brown Irish Soda Bread


12 Creative Culinary March 12, 2014 at 12:57 pm

Isn’t that the truth? I remember when I first made it how unique I thought it was; you know, pasta without red sauce? Now…it’s not quite so unique in that regard but still so good!


13 John@Kitchen Riffs March 12, 2014 at 9:51 am

Tomatoes and broccoli work so well together in pasta, don’t they? And mushrooms are always welcome! And I know exactly where St. Heart’s is located. ;-) Fun to revive old recipes — and particularly, old photos! Heck, the ones I took last just a few months ago now make me cringe!
John@Kitchen Riffs Most Recent Post: Irish Potato Candy


14 Creative Culinary March 12, 2014 at 10:27 am

I think the first time I made this it was a leap of faith since they didn’t seem like great partners…but of course that all changed! I do love reviving some old ones; I put all my favorites on here first and I’ve always said maybe one of my kids saw them but that’s about it! This is too good to not get further than that John! Great old church; I remember it well even though I was REALLY young!


15 Ansh March 12, 2014 at 9:11 am

I don’t have any old cookbooks, so I will come and browse through your collection. I promise, I put them back where I found them.

I always love more veggies than pasta and this one looks like it was made for me. YUMM
Ansh Most Recent Post: Sweet Potato and Black Bean Salad


16 Jean (Lemons and Anchovies) May 7, 2011 at 10:00 pm

I’ve been enjoying looking through old cookbooks, too. So much inspiration and also interesting to see what dishes have fallen out of favor over time. This pasta dish, however, is timeless in my book. Having said that, I’m with you on the adjustments you made. I couldn’t imagine using a cup of butter in this. I love what you did with the recipe. :-)


17 Shelby April 30, 2011 at 1:48 am

I love pasta dishes like this too! Aren’t those old group cookbooks great? I own a few of them myself!


18 Creative Culinary May 1, 2011 at 4:13 pm

I love them; I should probably pass them on to someone else but there are so many memories it’s hard to even contemplate much less actually do!


19 Manpans Cookware April 26, 2011 at 10:28 pm

Absolutely colorful springtime inviting in so many ways. We love it. Can’t wait to try it…. Yum… to put it mildly!


20 Creative Culinary April 28, 2011 at 10:19 am

Hey, how’s my Man(Pans)? :) It is perfect, hope you do try it.


21 Lea Ann April 24, 2011 at 7:22 pm

I have quite a collection of those old cookbooks and can spend hours looking through them.


22 Creative Culinary April 25, 2011 at 12:09 pm

I wish I had more…not being in town with Dad has seen them go elsewhere so feel very fortunate that I have this one.


23 Chris April 24, 2011 at 4:44 pm

Simple elegance…like the meals I remember growing up. This recipe, coupled with your pictures makes me wish I have smell-o-vision. Yum!


24 Creative Culinary April 24, 2011 at 4:59 pm

I know that feeling Chris; for me? I’m ready for Smell-o-twitter too, aren’t you?


25 sweetsugarbelle April 23, 2011 at 12:05 pm

Looks like I know what is for late lunch today. I was just starting to worry about that…

I LOVE old church cookbooks. YOU always find little gems. They are the best things I inherited from my Nanny. She has one from Louisiana that I LOVE. The recipes are SOOOOOOOOOO unique!


26 Creative Culinary April 24, 2011 at 4:57 pm

Let me know if you try it and if there is a new convert!


27 Peggy April 23, 2011 at 11:27 am

My fiance’s mother gave me a couple of her church’s cookbooks last year for Christmas and I always find little gems in them every now and then!

This pasta dish sounds delicious and refreshing!


28 Barbara Bakes April 23, 2011 at 5:24 am

How great to have one of your mom’s cookbooks. It looks like a great pasta recipe.


29 Creative Culinary April 24, 2011 at 4:55 pm

It is nice to have at least one. My younger sister absconded with the rest and she never was very good at sharing! :)


30 Boulder Locavore April 23, 2011 at 4:18 am

I do love this Barb. The photo of the cookbook sets the entire tone. I have a soft spot for anything vintage and bringing it back to life. It is with recipes like this that we remember how the roots of good dishes stay true to themselves over time, don’t they? This looks fresh, healthy with true flavors. I’ll be bookmarking this for a near future making. Thank you.


31 Creative Culinary April 24, 2011 at 4:54 pm

I know…I love that cookbook; just seeing it takes me way back. I don’t remember it as a kid but I remember the church we went to as kids so it is very special.


32 MikeVFMK April 21, 2011 at 6:20 pm

I love seeing tattered cookbooks. It reminds me of my favourites. And I love this pasta. I also stay away from strictly tomato sauce based pastas and love oil-based pasta loaded with vegetables like these. It looks delicious Barb!


33 Brian @ A Thought For Food April 21, 2011 at 3:42 pm

A variation of this is going to be my dinner tonight! Looks fantastic!!!


34 Creative Culinary April 21, 2011 at 3:47 pm

Variations are US! I vary it a lot…this is from the original recipe but I use whatever veggies I have on hand as long as they are a good blend and provide some great color. You’ll have to let me know what you do!


35 Maris (In Good Taste) April 21, 2011 at 3:42 pm

This beautiful pasta dish has made me very hungry!


36 Creative Culinary April 21, 2011 at 3:48 pm

Thank you Maris for the sweet comment.


37 Paula April 21, 2011 at 3:36 pm

What a great photo (s) of a great dish Barb. I too would love it with cubed chicken in it. I love broccoli! Just sayin’ :)


38 Creative Culinary April 21, 2011 at 3:48 pm

I’m with you! I’ve added leftover chicken on occasion if serving to company that ‘might’ expect a protein.


39 Lana April 21, 2011 at 11:08 am

I love all these spring recipes popping around! My husband prefers red or heavy white sauces on his pasta, but recently I have been sneaking some simple dishes. I love the combination of veggies, and I know that my girls would be very happy:)


40 Creative Culinary April 21, 2011 at 2:08 pm

Feeding guys is a whole different story. I haven’t been married for years and have two girls so I’ve been lucky; there are no meat and potato or red sauce concerns here. Whew!


41 Lana @ Never Enough Thyme April 21, 2011 at 7:46 am

I can’t imagine a more perfect pasta recipe. Is it wrong that I want this for breakfast right now?


42 Creative Culinary April 21, 2011 at 2:07 pm

Wrong. If it’s wrong than I don’t want to be right! :)


43 foodwanderings April 21, 2011 at 7:45 am

Funny how trends are cyclical. I also am making more and more pastas with olive oil and grated parmesan. This combonation broccoli mushrroom combination looks fantastic. So pretty and inviting!


44 Creative Culinary April 21, 2011 at 2:07 pm

Though I’ve been making this for many years, one thing I love is that it did open my mind to thinking in this direction. I’ll do the same with a lot of veggies now switching out the broccoli for zucchini, asparagus, or peas. I do like keeping the green color; really brightens up the dish.


45 Renee @KudosKitchen April 21, 2011 at 7:42 am

Now this is my idea of a perfect meal! YUM!!!


46 Creative Culinary April 21, 2011 at 2:05 pm

And I’m OK with making it a meal all by itself. I’ll serve it in the summer with grilled chicken since it’s great for a BBQ but for me the other night? No chicken required.


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