Purple sprouting broccoli is at its best now and before its season comes to an end, you better make this tasty dish! The mushrooms and broccoli bind together with a rich and cheesy Bechamel sauce, and a black garlic twist, while the parmesan cheese finishes this dish off perfectly. It’s a great dish to make to truly enjoy this wonderful, colourful veg.


Ingredients (serves 4)

  • 300g broccoli
  • 250g mushrooms
  • 1 clove black garlic
  • 1 onion
  • 300g tagliatelle
  • 2 tbsp pasta water

For the sauce:

  • 30g plain flour
  • 30g butter
  • 400ml milk
  • 40g parmesan cheese (or vegetarian alternative)


  1. Bring water to the boil in a saucepan and add the broccoli, and part boil for 3-4 minutes. You can also steam instead if you want.
  2. To make the Bechamel sauce, melt the butter into a pan and then add the flour. Mix together well and cook for a few minutes on a low heat. Turn the heat up and slowly add the milk, stirring constantly until you have a smooth consistency. Bring to the boil and then simmer for 5 minutes stirring every minute. 
  3. Cook the tagliatelle to package guidelines.
  4. Add the onion to a deep pan on a low heat with a little oil and cook until soft. Add the broccoli and mushrooms, turn the heat up to give it all a little colour, stir frying it for 4-5 minutes.
  5. Add the black garlic and stir until is has come apart and incorporated.
  6. Add the pasta with the two tablespoons of water and stir in the sauce with the parmesan cheese, making sure everything is well coated and mixed.
  7. Serve with a little extra parmesan cheese.
  8. Enjoy!


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