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Cavatelli, Broccoli and Mushrooms

"A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks."
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45 m servings 465 cals
Original recipe yields 4 servings


  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
  4. Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
  5. Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

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Read all reviews 36
  1. 46 Ratings

Most helpful positive review

This is pretty bland; however, here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the ab...

Most helpful critical review

Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to...

Most helpful
Most positive
Least positive

This is pretty bland; however, here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the ab...

Simple and just plain delicious! I usually have this as a side dish, but tonight I need something quick and this was perfect for a "meatless" weeknight meal. I used a steam in bag of broccoli an...

Good recipe, Karen. I added a bit of onion to the mushroom saute, (used fresh shrooms)more garlic and just a touch of Italian seasoning. Topped with a little fresh basil and parm. I would defini...

Made this tonight and thought it was great. I made a few minor tweaks - used cavatappi noodles, added extra garlic, a splash of Worcestershire sauce, and some leftover frozen shrimp I had. It wo...

We have a similar recipe at a local restaurant that is very popular with patrons. Based on other's recommendations, I jazzed it up. I used EVOO and butter (the butter is the taste it needs), an...

This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only ch...

This was a great dinner, didn't have a lot of flavor. I used 1/4 c. olive oil instead of butter, maybe that's why. I was trying to make it less fat. I used a parm and romano mix. I will make it ...

My cousin gave me this recipe to try, and my husband and I LOVED it!! Not exactly a "heart healthy" dish, but I'm thinking of substituting some or all of the butter for olive oil next time.

This is a delicious dinner and is easy to make! I spiced it up a little with some crushed red pepper flakes and various seasonings. We also tried it by adding pesto to it, but I like it better...