Pasta with Mushrooms and Broccoli Rabe

57 Reviews
88% would make this recipe again

This spicy pasta sauce is particularly suited to go with a whole wheat pasta.

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Preparation : 15 min Cooking : 10 min
370 calories/serving


160 g broccoli rabe
160 g penne, whole wheat, or shells 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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (330 g)


% Daily Value




7 g

10 %

Saturated 0.7 g
+ Trans 0 g

4 %


10 mg


190 mg

8 %


63 g

21 %


9 g

35 %


2 g

Net Carbs

54 g


18 g

Vitamin A

38 %

Vitamin C

38 %


10 %


24 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 0
Meat and Alternatives ½
Fats 1

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57 Reviews (54 with rating only) 88% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

Not bad, but I think next time I would add less pasta.

Useful 0
october 20, 2021 | I would make this recipe again

I thought this would be too bland for me, but the salami added a lot of extra flavor.

Useful 0
Maralie L.
april 04, 2019 | I would make this recipe again

Didint like it with broccoli rabe. Made it again with German salami and regular broccoli and it was delicious.

Useful 0

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