This pasta dish is one of my favorites, inspired by the dish by the same name served at Talayna's in St. Louis. It took a lot of trial and error to duplicate the sauce, but I think I've gotten as close as one can get. I get requests for the recipe every time I serve it.

Set oven to 375.

Cook and drain pasta as directed on package, set aside. Saute mushrooms and garlic in butter until soft. Lower heat, add cream, tomato sauce, cheeses, salt, and pepper. Stir until cheeses have melted and blended into cream (do not boil!), add cooked pasta and broccoli. Serve with a nice ceasar salad and lots of bread!

the freshest ingredients, especially the garlic as that is the key to making this dish extra good! This is my version of the Pasta Con Broccoli served at Talayna's restaurant in St. Louis. This is as close as I've been able to get to their recipe-the trick is to get the proportion of cheese and tomato just right. >From my experience, this dish does not freeze well (pasta absorbs too much sauce and becomes mushy). What separates this dish from the other restaurants is the provel and touch of tomato in the sauce. It's very rich and satisfying. Adding grilled chicken to the pasta right before serving would be a nice touch too.

Mar 31, 98