1 tablespoon butter
Pinch crushed red pepper
Pinch white pepper
Salt to taste
1 tablespoon fresh garlic, minced
6 ounces half-and-half
4 ounces cavatelli noodles
1/2 cup broccoli florets
1/3 cup sliced mushrooms
Parmesan cheese to thicken
Cook pasta in a large pot of boiling salted water until almost done. Drain and return noodles to pot. Reserve some cooking water in case it is needed to thin the sauce.
Stir butter, crushed red pepper, half-and-half, garlic and broccoli into the noodles. Simmer gently until broccoli is tender and noodles are done. Add some reserved pasta water if needed. Stir in sliced mushrooms and remove from heat. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
