Fusilli with broccoli, arugula and mushrooms

Name: Fusilli with broccoli, arugula and mushrooms
Cuisine: American
Ingredients: 300 g fusilli (dry weight); 1 stalk brocolli; 2 cups baby arugula; 250 g cremini mushrooms; 5 cloves garlic; 4 anchovy fillets; 2 tbsp olive oil; 1/4 cup white wine; 1/4 cup water

Sheena L. @cook_21757585

Toronto

Fusilli with broccoli, arugula and mushrooms

Sheena L. @cook_21757585

Saved

Ingredients

300 gfusilli (dry weight)
1 stalkbrocolli
2 cupsbaby arugula
250 gcremini mushrooms
5 clovesgarlic
4anchovy fillets
2 tbspolive oil
1/4 cupwhite wine
1/4 cupwater

Saved

Steps

1

Slice mushrooms thinly. Slice brocolli stalk into florets. Boil water and cook fusilli (around 5 minutes). Drain, wash with cold water, and set aside.
2

Pound whole garlic and anchovy fillets with a mortar and pestle until mashed into a paste.
3

Pour 2 tbsp olive oil into a pan over medium heat. Add mashed garlic and anchovies. Sauté for 2 minutes.
4

Add mushrooms to the pan. Sauté for 3 minutes. Transfer contents of pan into a bowl.
5

Using the same pan, sauté brocolli florets for 5 minutes. Add white wine and water to deglaze. Cover and alow brocolli to steam for 10 minutes or until tender.
6

Over low heat, combine pasta with garlic, anchovies, mushrooms and brocolli. Add baby arugula and mix well. Season with salt and pepper.