Pasta with Mushrooms and Broccoli Rabe

Pasta with Mushrooms and Broccoli Rabe

2 servings
Preparation 15 min
Cooking 10 min

390 calories per serving 


160 g broccoli rabe    
160 g gluten free/wheat free shells, or penne   2 1/2 cups
2 tsp olive oil   10 mL
2 Portobello mushrooms, cut into 1 cm-thick slices   90 g
30 g salami, spicy, cut into small pieces    
1/4 sprig rosemary, fresh, finely chopped   1 g
2 tbsp pasta cooking water   30 mL
2 tbsp Parmesan cheese, grated [optional]   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water about 4-5 min, then drain. Cut the broccoli rabe into chunks and set them aside, keeping them warm.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. In the meantime, heat the oil in a skillet over medium heat. Gently sauté the mushrooms, with stirring, until they are cooked al dente. Add the drained broccoli rabe, salami and rosemary.
  4. Drain the pasta, setting aside the required amount of cooking water. Pour the water and pasta into the skillet with the seasoned vegetables, then mix well. Adjust the seasoning, add the grated Parmesan (optional), then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




8 g

12 %

Saturated 1 g
+ Trans 0 g

6 %


15 mg


230 mg

10 %


63 g

21 %


5 g

20 %


3 g


15 g

Vitamin A

35 %

Vitamin C

40 %


15 %


20 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Calcium, Copper, Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of :
Fibre, Folacin, Iron, Niacin, Phosphorus, Vitamin C, Vitamin E
Excellent source of :
Potassium, Vitamin A, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Pasta | Main courses/Entrées | Heart-healthy | High Fibre | High Iron | Low Cholesterol | Low Saturated Fat | Italian

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