Quick pesto pappardelle with baby broccoli and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quick pesto pappardelle with baby broccoli and mushrooms

20-Minute Meal

Quick pesto pappardelle with baby broccoli and mushrooms

Soy-Free, Vegetarian

2 Servings, 670 Calories/Serving

20 Minutes

This quick summer pasta dish comes together in a snap, with vegetables that cook in minutes plus a premade basil pesto.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • 3½ ounces organic maitake or other specialty mushrooms
  • 10 ounces organic baby broccoli
  • 2 ounces roasted red peppers
  • ¼ cup sliced black olives
  • Sunbasket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories 670, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 780mg (34% DV), Total Carb. 71g (26% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the pappardelle

  • Bring a medium sauce pot of generously salted water to a boil.
Add the pappardelle a few noodles at a time and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the pappardelle cooks, prepare the vegetables.


Prep and cook the vegetables

  • Trim the stem ends from the maitake mushrooms; cut the mushrooms into 1-inch slices.
  • Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook undisturbed until starting to brown on one side, 3 to 5 minutes. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are tender and the broccoli is lightly browned and crisp-tender, 2 to 3 minutes.


Finish the pasta

To the pan with the vegetables, stir in the roasted red peppers and olives and cook until warmed through, about 1 minute. Stir in the pappardelle, reserved pasta cooking water, and pesto and toss to coat. Cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the pappardelle and vegetables to individual bowls, sprinkle with the Parmesan, and serve.
Kids Can!
  • Fill the pot with water for the pasta.
  • Time the pasta.
  • Sprinkle the Parmesan.