Pasta With Mushrooms, Tomatoes, And Broccoli Cream - cooking recipe

Ingredients

Broccoli Cream
1 head broccoli
2 tablespoons unsalted butter
1/4 - 1/2 cup milk
4 tablespoons olive oil (divided)
generously salt and pepper
Pasta
1 lb spaghetti
4 ounces chanterelle mushrooms, cleaned and cut (may use any mushrooms)
4 sprigs fresh thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
2 teaspoons garlic, chopped
2 tablespoons white wine
1 large tomatoes, chopped
parmesan cheese or pecorino romano cheese, to taste

Preparation

Cut broccoli into florets with 1 inch stem.
Drop broccoli into pot of boiling salted water.
Boil until easily pierced with a knife.
Drain.
In a saute pan add butter and broccoli.
Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
Place broccoli in a blender or food processor.
Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
Season with salt and pepper.
Set broccoli cream aside.
Cook pasta.
In saute pan, head 2 TB olive oil over medium heat.
Add mushrooms and cook a couple minutes.
Add chopped thyme and garlic.
Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
On each plate layer broccoli puree with pasta on top.
Season with salt and pepper, top with cheese.