Pasta with Broccoli, Mushroom and Peas

A well balanced one pot meal. Can be cooked in less than 20 minutes. Baby Broccoli is very nutrious and quick to cook, whole grain pasta provides a lot of fiber and good carb and mushrooms gives the protein. I packed it for A's lunch today and surprisingly, he loved it even though he is not very fond of pasta.

Whole Wheat Pasta / Gluten free Brown Rice Pasta - 1 cup
Baby Broccoli Florets - 1 cup, chopped
Frozen Peas- 1/2 cup
Sliced Shitake Mushroom - 1 cup
Olive Oil - 1 tbsp
Garlic Cloves - 4, finely sliced
Shallot - 1, thinly sliced
Red Pepper Flakes - 1/4 tsp
Shredded Parmesan Cheese - 1 tbsp
Salt

Cook the pasta in boiling water with lots of salt till al dente. Reserve some of the pasta liquid in a cup, drain the pasta well and keep aside.

Heat olive oil in a big skillet. Add the sliced garlic, shallot and red chilli flakes and saute till slightly caramelised.

Add the broccoli florets, salt and toss for a minute. Then add the green peas and the sliced shitake mushroom. Cook for a couple of minutes more. Add the reserved pasta liquid and the drained pasta. Toss well. Sprinkle parmesan cheese on top and remove from heat. Serve hot.