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Peppery Broccoli with Angel Hair Pasta for #SundaySupper

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Servings: 4 -6
Author: Hip Foodie Mom


  • 1 bunch broccoli about 1 1/2 pounds
  • 12 oz Capellini aka angel hair pasta
  • 2 tablespoons olive oil
  • 2-3 cups cremini mushrooms; sliced
  • kosher salt and pepper
  • 2 cups chicken stock or broth
  • 1-2 teaspoons crushed red pepper flakes depending on desired level of heat
  • 6 oz feta cheese; crumbled
  • 1/4 cup fresh parsley; chopped for garnish


  • Bring a large pot of salted water to a boil over high heat. Cut the broccoli tops into bite-size florets; trim and peel the stems and slice them 1/2 inch thick (about 5-6 cups total). Add the broccoli. Cook for 3 minutes. Using a slotted spoon, transfer the broccoli to a bowl.
  • Add the angel hair to the boiling water and cook until al dente, following the package directions. Drain well and return the cooked pasta to the cooking pot.
  • In a separate non-stick pan, saute the mushrooms over medium high heat until soft and tender, for about 5 minutes. Lightly season with salt and pepper.
  • Meanwhile, combine the chicken stock and red pepper flakes in a small saucepan and bring to a boil over high heat.
  • Add the broccoli, chicken stock, and mushrooms to the drained pasta. Heat over medium heat until hot; toss together and add salt to taste. Add in the crumbled feta cheese and fresh parsley and toss together one last time. Serve and enjoy!