Adapted from a Bon Appetit recipe, utilizing many of the review suggestions. If you cut the bacon, just use more olive oil. The original recipe also called for cream instead of stock, so you could also sub that back to make it vegetarian.
3 – 4 slices bacon
1 – 2 tablespoons EVOO
8 oz. crimini mushrooms, sliced
¼ cup dry white wine
6 large garlic cloves, minced
1 heaping teaspoon dried thyme
2 pinches – ¼ teaspoon crushed red pepper
¾ – 1 cup chicken stock
12 oz. whole wheat penne
1 large bunch broccoli
Bring large pot of salted water to boil.
Cook the bacon in a large skillet. Drain off all but a tablespoon or so of fat. Add EVOO and heat. Add mushrooms and sauté. After mushrooms are coated in oils, add white wine to help deglaze the pan. Cook until juices release and then begin to evaporate. Add garlic and spices and sauté for one minute. Add stock and bring to a simmer.
Meanwhile, cut broccoli into small florets. Peel and slice stems.
Cook pasta according to package directions. When it is 3 minutes away from being done, add the stems, and then add the florets after it comes back to a boil. Cook until broccoli and pasta are al dente, reserve about ½ cup of pasta water, then pasta and broccoli. Add pasta and broccoli to mushroom mixture, raise heat, and toss together gently until sauce thickens and pasta is coated, adding pasta water if needed to make more sauce. Season with salt and pepper and serve with grated parmesan.
Printable version here: PENNE WITH BROCCOLI AND MUSHROOMS