Skip to main content

Chef Megan Mitchell

Online Cookbook

Search by recipe name, occasion or ingredient

Fusilli with Mushrooms, Broccolini and Capers

Fusilli with Mushrooms, Broccolini and Capers


  • 1 pound fusilli pasta
  • 8 oz. broccolini, ends trimmed
  • 8 oz. cremini mushrooms, cleaned
  • 2-3 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp. chili flakes
  • Salt and pepper, to taste
  • 1/4 cup pasta cooking water, for sauce
  • 1/4 cup parmesan cheese
  • 2 tbsp. roughly chopped capers


  1. Fill a large stock pot 3/4's full with water. Bring to a boil and season with a handful of salt.

    Once the water is at a full boil, add in the pasta and stir. Cook per package directions or until al dente. 

  2. Cut the broccolini into 1 inch pieces, trimming the woody ends. 3 minutes before the pasta is done, add the broccolini to the boiling water and cook. 

  3. While the pasta cooks make the sauce. Bring a 12-inch skillet up to heat over medium. Remove the stems from the mushrooms and thinly slice. Drizzle the oil into the pan and add in the mushrooms, cook for 6-8 minutes or until they turn golden brown. Add in the garlic, chili flakes and season with salt and pepper. 

    Keep on low heat. 

  4. Using a spider or a long handled strainer, place the cooked pasta and broccolini directly into the mushroom pan. Add 1/4 cup of the pasta liquid to the pan as well. Stir to combine everything. Add the parmesan cheese and capers at this point and check for seasoning adding more salt and pepper if needed.

    Serve immediately.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.