Mushroom and broccoli Farfalle

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

15 min


4 servings

Related Video

Made with

Bouillon for Pasta


  • 1 pack Mitsides Farfalle (500g)
  • 2 cubes Mitsides bouillon for pasta
  • 2 cups button mushrooms, sliced
  • 2 cups mixed mushrooms (oyster & shitake), chopped
  • 1 medium sized broccoli head, cut in florets
  • 1 garlic clove, minced
  • 1 cup koumandaria (sweet red wine)
  • 1 cup fresh cream
  • ¼ cup fresh coriander, chopped
  • Olive oil
  • Salt and pepper
  • Grated parmesan cheese for serving


In a large pot with boiling water, add the bouillon cubes. When dissolved, add the pasta and cooking following pack instructions.
In a large and deep skillet, add some olive oil and when hot, add the mushrooms and garlic. Add the broccoli, salt and pepper and cook for a few minutes. Add the koumandaria wine and when almost evaporated add the fresh cream and mix. Add the cooked pasta and the chopped coriander and mix well. Serve with grated parmesan and some extra freshly ground black pepper!

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email