Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Fresh and filled with garden flavors, this Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese is one of our favorites!

Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese Served with Chicken on a White Plate with Lemon Garnish

I originally posted this recipe for Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese on the first recipe site I started in 1995. It wasn’t just a favorite recipe but one that came from a very old cookbook of my mom’s and I wanted to make sure I had it saved on my new online site…I have loved this dish for forever…seriously!

When I switched from that site to a WordPress blog, I made sure to bring this one over too and it’s been on the blog for years. Lost way back in the archives with horrid photos too, so I was happy this year to combine my love of this dish enough to make it again with some new photos that better relay to you how good it is, and how simple.

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 was surprising to find even 20 years ago a recipe in a cookbook that was my mother’s and is most likely from the late 50’s. Titled Pasta con Broccoli in the cookbook, it’s one of my all time favorites and I love that it’s SO old yet so current too! Most of the other recipes fall in line with expectations…lots of casseroles, jello desserts, and too many with canned ingredients; so this was special.

I now have the cookbook from Sacred Heart Parish in Florissant, MO in my library; it’s one of the few mementos from my childhood and I love that I actually love a dish made from it. It’s tattered and certainly worn and is typical of cookbooks put together by church groups. I think I must have ‘borrowed’ this from my mother many, many years ago and never returned it…oops!

It has seen better days too; bound with a red plastic spiral binder there are several pages missing from the back. But it’s one of those books you can neither give away or pitch in the trash…my kids can do that when I’m gone…but I still love seeing it in my cookbook library.

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 this zucchini bread which I make every summer too.

The pasta is most fabulous during the summer with the freshest of ingredients from the garden. I had a nice head of broccoli from a neighbor and FINALLY some of my own cherry tomatoes had ripened on the vine, so it was time. Luckily I had just purchased a big box of mushrooms that I needed to use so I made it for dinner one night last week.

And I mean dinner…I didn’t serve it as a side, nope, just a big bowlful of what might be my favorite pasta. I’ll be honest, there is one ingredient not mentioned in that title that plays a big part. Butter. Lots and lots of butter. And more honestly…I LOVE it with all of that butter; it is the only sauce for this dish. But sometimes I will cut it in half and supplement the butter with an equal amount of olive oil, still delicious and I feel like it’s healthier but you know…it’s still fat and fat is flavor!

Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese in a Large White, Blue and Yellow Pasta Bowl

I’ve made one modification from the original recipe though. 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. As mentioned I’ll also cut back on the butter; the original recipe calls for 8 Tablespoons of butter which is a lot…delicious but a lot. So sometimes I’ll sub some butter out for olive oil, and sometimes I won’t, it all depends on the mood I’m in or if I’m having company and feel like indulging.

The only ingredients cooked in this pasta are the spaghetti and the broccoli. The mushrooms and tomatoes are layered in the bottom of the bowl and topped with the hot pasta and broccoli. Let them sit for a couple of minutes and you get warm tomatoes and barely cooked mushrooms; we don’t want them mushy despite their name! Add the butter, some lemon juice, and Parmesan and you’re done.

I simply love this combination of ingredients; you must try it while garden tomatoes are so prolific!

Closeup of Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Creative Culinary
A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.
No ratings yet
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Pasta, Potatoes, Rice & Grains
Cuisine American
Servings 6 Servings
Calories 373 kcal


  • 2-3 cups broccoli florets
  • 12 oz thin 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
  • 8 Tbsp butter melted
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste
  • More Parmesan to sprinkle on top
  • Garnish with Lemon Sections optional


  • Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
  • Add uncooked spaghetti and cook for 8 minutes.
  • Put mushrooms and tomatoes in the bottom of a large serving bowl.
  • Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
  • Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.


I prefer thin spaghetti noodles. If you use regular spaghetti, it will have to cook longer, so hold off on adding the broccoli until the spaghetti has cooked for a few minutes. The broccoli needs no more than 6-8 minutes to be done.
If you want to cut back on the butter, substitute half of it with olive oil.


Nutrition Facts
Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese
Serving Size
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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  1. 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!

  2. 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. 🙂

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

  3. 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.

    1. 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.

  4. 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.

    1. 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!

  5. 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!

    1. 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!

  6. 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

  7. 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. 🙂

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

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

  10. 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!

  11. 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!

  12. 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.

  13. 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!

    1. 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!

  14. 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’ 🙂

  15. 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:)

    1. 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!

  16. 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!

    1. 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.

    1. 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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