Recipe by JanuaryBride
This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. THE REAL DEAL HERE MY FRIENDS (there are others posted on this website, but none of them are this exact recipe). This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken.
Top Review by laughingdogs
INCREDIBLE! My 4-year-old and I have a girl's night out once a month and always have Pasta House Pasta Con Broccoli. This was spot-on if not better. I x4 the recipe and used a quart of cream and 1 stick of butter. Maybe should rename to "Heart-Attack Pasta". I don't like to "lighten up recipes. I'd rather eat it the way it was meant to be and just eat smaller portions. To make the dish happen faster, I threw in a 12 ounce bag of Trader Joe's organic cut broccoli florets into the boiling pasta about 5 minutes into cooking. Came out perfectly. I also use Gourmet Garden garlic (in a tube). It is amazing stuff. I usually am light on the salt, but I really had to put quite a bit of salt into this to bring it up to an acceptable level. Other than that, this will be our go-to pasta when we are craving a white sauce. This deserves 20 stars!
- 4 ounces uncooked large shell pasta
- 1 cup cream
- 2 tablespoons butter
- 1⁄2 teaspoon minced garlic
- 2 tablespoons tomato sauce
- 1⁄2 cup chopped broccoli
- salt and pepper
- 1⁄3 cup thinly sliced fresh button mushroom
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
- Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
- When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
- Remove from the heat; add cheese.
- Toss and serve.