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  • Prep-time: / Ready In:
  • Makes 12 cups

Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half of the lemon for the zest and juice, reserving the other half to cut into wedges for serving.


  • 3 cups sliced cremini mushrooms (8 oz.)
  • 1 medium onion, chopped (1 cup)
  • 4 cloves garlic, minced
  • 4 cups dried whole wheat rotini pasta (12 oz.)
  • 2 cups low-sodium vegetable broth
  • 2 cups unsweetened, unflavored plant-based milk
  • 1 lemon
  • 1 16-oz. package frozen broccoli florets (or 6 cups fresh)
  • ½ cup chopped roasted red bell peppers
  • 1 teaspoon chopped fresh tarragon
  • Sea salt and freshly ground black pepper, to taste


  1. In a large saucepan cook mushrooms, onion, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in rotini, vegetable broth, and milk. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until pasta is nearly tender.
  2. Remove 1 tsp. zest from lemon and stir into saucepan with pasta. Stir in broccoli, red peppers, and tarragon. Cook about 5 minutes or until broccoli and pasta are tender. Stir in 1 Tbsp. of juice from lemon. Season with salt and black pepper. If desired, sprinkle with additional lemon zest and serve with lemon wedges.

Comments (5)

(4.5 from 4 votes)
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Trish9 months ago
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Yummy! I did add all the lemon zest like someone else suggested I will definitely be making this again!

sans gallbladder1 year ago
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I am trying some easy plant based recipes to help with my gut issues since getting my gallbladder out. I tried this one tonight but instead of the peppers, I added tomatoes. I also did not add the mushrooms as my husband is not a fan. I added some seasonings as well. It was tasty!

AJ2 years ago
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I made this tonight with brown rice pasta and a ton of broccoli and cauliflower. Was good! I didn’t make it according to the directions (oops, I cooked the pasta separately) but I made it work and the lemon and tarragon flavor was yum! I added the juice of the whole lemon, as well as the zest. And I didn’t have roasted peppers so I omitted that. Will make again!

Susan2 years ago
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Made this tonight…very tasty!!
Added Nooch for serving.
Next time I will add a protein, to make it balanced.
Husband gave it a “9”

Barbara2 years ago
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With all recipes I am looking for the sodium,Potassium,Phosphorus amounts due to kidney failure and diabetes. This recipes sounds good, just have to check amounts. Thank you for another great recipe.


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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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