For this recipe, you can use all cremini mushrooms or all button mushrooms. The broccoli can be replaced with small cauliflower florets.
10 ounces whole-wheat short fusilli
1/4 cup water
6 cloves garlic, minced
1 pound button mushrooms, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
4 cups broccoli florets
2 1/2 cups low-fat (1%) milk
3 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese
1. Preheat the oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In a large pot of boiling water, cook the fusilli according to package directions. Drain.
2. Meanwhile, in a Dutch oven or flameproof casserole, bring the water and garlic to a boil over medium heat. Add the mushrooms and broccoli, and cook, stirring occasionally, until the broccoli is tender, about 5 minutes.
3. In a medium bowl, whisk the milk into the flour until smooth. Stir the milk mixture into the pan with the mushrooms and broccoli. Add the salt and pepper, and cook, stirring frequently, until the mixture is slightly thickened, about 2 minutes. Add the drained fusilli and the Parmesan, and stir to combine.
4. Spoon the pasta mixture into the baking dish and bake for 15 minutes, or until the top is light golden. Makes 6 servings
Although most cookbooks tell you to avoid button mushrooms with exposed gills (the dark part underneath the cap), these slightly “older” mushrooms actually have more flavor.
Good source of: riboflavin, selenium, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.