One-Pot Linguine with Broccoli, Mushrooms, and Edamame
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Ingredients & Equipment
What we send
- 5 ouncescremini mushrooms
- 4 ouncesbroccoli
- 8 ouncesasparagus
- 32 ouncesvegetable stock
- 8 ounceslinguine
- 1/4 teaspooncrushed red pepper
- 1 cupedamame
- 2 tablespoonsheavy cream
- 3 tablespoonsgrated pecorino cheese
What You’ll Need
- 12" large pot
Prepare IngredientsPeel shallot, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Rinse broccoli and break into 1-inch florets. Rinse asparagus, trim and discard woody ends, and cut into 2-inch pieces.
Assemble Linguine PotIn a large pot, combine vegetable stock, linguine, as much crushed red pepper as desired, shallot, mushrooms, broccoli, and asparagus. Season with 1 teaspoon kosher salt and black pepper as desired. Drizzle over 2 tablespoons olive oil.
Boil LinguinePlace pot with linguine over high heat and bring to a boil, submerging linguine as it softens.
Stir LinguineUsing a spoon or tongs, begin stirring linguine, keeping it submerged. Stir continuously until al dente, about 7 minutes.
Thicken SauceAdd edamame, heavy cream, and ½ of pecorino to pot with linguine. Cook, stirring, until liquid is thickened, 1-2 minutes. Remove pot from heat and allow to stand until linguine is tender, about 3 minutes more. Remove pot from heat. Taste and add more salt and black pepper as needed.
Plate LinguineGarnish linguine with remaining pecorino. Time to eat!