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a bowl of food with broccoli

Pasta By Hand Class with Chef Mat (3).png


  • 1-2 tbsp           Olive Oil

  • 1 large             Red Bell Pepper, diced

  • 2 cups              Seasonal Mushrooms, sliced

  • 1 small             Head of Broccoli, florets removed & blanched in   boiling water

  • 2 tsp                Thyme, minced

  • 3-4 tbsp           Butter

  • 3 ½ tbsp          All-Purpose Flour

  • 4 cups              Milk

  • 1 ¼ cups          Cheese of Choice, shredded

  • 1 lb                  Penne Pasta

  • ¼ cup              Parsley, minced

  • to taste            Salt & Pepper


  • Chef’s knife

  • Large saucepan

  • Large oven proof skillet

  • Large pot

  • Grater

  • Spatula

  • Strainer


  1. Preheat the oven to 375-400°.

  2. Heat the oil in a large sauté pan over medium to med-high heat. Add in the bell pepper & mushrooms, turn heat to high, & sauté for about 2-3 minutes.

  3. Add in the broccoli & continue to sauté for another 2-3 minutes. Stir in the thyme & season with salt & pepper.

  4. Melt the butter in a large sauce pan over med-high heat & stir in the flour. Cook for a few minutes until the flour is golden. Stir in the milk, return heat to high, bring to a simmer & cook (while stirring) until the sauce starts to thicken.

  5. Reduce heat to low & stir in the cheese until is melted & well blended. Remove from the heat & season with salt & pepper.

  6. Cook the pasta in salted boiling water until done to your liking. Strain & stir into the sauce until well blended. Stir in the veggies & adjust the seasoning with salt & pepper. Sprinkle with parsley & serve.