Broccoli Rabe Portobello Pesto Pasta with Penne combines bold, earthy flavors with bright notes in every satisfying bite. Al dente penne pasta gets coated in a vibrant, garlicky broccoli rabe pesto, while meaty portobello mushrooms add rich umami depth. The result is a hearty yet fresh pasta dish featuring silky sauce, perfectly chewy pasta, and caramelized mushrooms—all working together in this nutrient-packed, healthy meal. Each component of this dish builds on the next—the pesto’s garlicky bite, the mushrooms’ deep umami, the subtle bitterness of broccoli rabe. It’s a thoughtful combination that delivers restaurant-quality results without the fuss.
Why Penne Works Best for This Dish
Penne’s ridged exterior and hollow center act like tiny flavor traps, catching every bit of that garlicky broccoli rabe pesto. Its sturdy texture also stands up beautifully to chunky portobello mushrooms, making it a better choice than delicate pasta shapes like farfalle.
A Unique Take on Traditional Pesto
This broccoli rabe pesto puts an exciting spin on classic basil pesto. The rapini’s natural bitter, nutty notes become milder and more complex when blanched and blended with other ingredients. Quick blanching helps tame the bitterness while preserving the bright green color and distinctive flavor, creating a unique sauce that’s both familiar and unexpected when combined with:
- Garlic: for punchy aromatic depth
- Toasted pine nuts: adds buttery crunch
- Parmesan cheese: brings umami and creaminess
- Extra virgin olive oil: creates silky smoothness
The result is a bright green sauce that’s savory, subtly bitter, and utterly satisfying.
The Depth of Portobello Mushrooms
When sautéed to golden perfection, portobello mushrooms develop a caramelized, smoky character that pairs beautifully with the pesto. Their meaty bite and earthy flavor naturally balance the broccoli rabe’s slight bitterness, making them indispensable to the dish.
Bringing It All Together
Watch as the creamy pesto hugs every ridge of the penne while golden mushroom pieces add bursts of savory flavor throughout. This creates a pasta recipe that’s equally elegant and comforting, where each ingredient stands out while working in perfect harmony.
Take your dish to the next level with these finishing touches:
- Grated Parmesan cheese for salty, umami richness
- Red pepper flakes for a gentle heat kick
- Fresh lemon zest adds bright citrus notes
- Toasted pumpkin or sunflower seeds for crunch
- Chopped walnuts or pine nuts for extra crunch
This Broccoli Rabe Portobello Pesto Pasta combines earthy mushrooms and bright homemade pesto with al dente penne for a bold, satisfying meal. The slightly bitter broccoli rabe adds complexity while portobello mushrooms bring rich, meaty texture to every bite. Perfect for busy weeknights, meal prep, or an elegant plant-forward dinner party, this versatile dish shines alongside either a crisp Sauvignon Blanc or light Pinot Noir. The components can be prepared in advance, making it ideal for entertaining, and leftovers hold up beautifully for lunch the next day.
Broccoli Rabe Portobello Pesto Pasta
4
servings15
minutes30
minutes45
minutesBroccoli Rabe Portobello Pesto Pasta is a bold, herbaceous dish that balances the slight bitterness of broccoli rabe with the umami depth of sautéed portobello mushrooms. Tossed with al dente penne and a vibrant homemade pesto, this hearty yet fresh pasta is packed with flavor and perfect for any occasion.
Ingredients
1 pound broccoli rabe, trimmed and washed
1 pound penne pasta
3 large portobello mushrooms, thinly sliced
5 cloves garlic (3 whole, 2 minced)
1/4 cup pine nuts, toasted
1 cup fresh basil leaves
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
1/2 cup reserved pasta water
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for garnish, lemon zest
for garnish, toasted pumpkin or sunflower seeds
for garnish, chopped walnuts
Directions
- Blanch the Broccoli Rabe:
Bring a large pot of salted water to a rolling boil. Add the broccoli rabe and blanch for 2 minutes until vibrant green and slightly tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well and pat dry with a clean kitchen towel or paper towels to remove excess moisture. - Blend the Pesto:
In a food processor or blender, combine the blanched broccoli rabe, toasted pine nuts, fresh basil, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped. Slowly drizzle in the extra virgin olive oil with the machine running until the mixture becomes a smooth, pourable pesto. Add lemon juice and season with salt and ground black pepper to taste. Set aside. - Cook the Pasta:
Add the penne pasta to the same water used to blanch the broccoli rabe, and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, drain the pasta and set aside. - Sauté the Portobello Mushrooms:
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and minced garlic, and sauté for 5-7 minutes until the mushrooms are tender and lightly browned. Season with salt and ground black pepper to taste. Remove from heat. - Toss Everything Together:
Combine the cooked pasta with the broccoli rabe pesto in a large bowl or the same pasta pot. Stir well, and add a splash of reserved pasta water to loosen the sauce. Gently fold in the sautéed mushrooms. - Garnish and Serve:
Divide the pasta among serving plates. Sprinkle generously with grated Parmesan cheese. Add fresh lemon zest for brightness. Scatter toasted pumpkin or sunflower seeds for crunch. Finish with chopped walnuts for added texture and richness. Serve immediately and enjoy!
SUGGESTED RECIPE: Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto
If you love the bold, nutty flavors of this Broccoli Rabe Portobello Pesto Pasta, you’ll want to try Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto next. This dish takes roasted, caramelized Brussels sprouts and tender broccoli and tosses them with al dente pasta and a rich, vibrant kale peanut pesto. The combination of smoky, crisp veggies and the creamy, slightly spicy peanut pesto creates an addictive balance of flavors and textures. Perfect for a cozy weeknight meal or an impressive plant-forward dish, it’s a fresh take on pasta that’s as nourishing as it is delicious.
