Quick pesto pappardelle with baby broccoli and mushrooms

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

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.


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.