One-Pot Creamy Linguine with Broccoli, Mushrooms, and Edamame Recipe

• 1 shallot
• 1 scallion, divided
• 4 ounces broccoli
• 5 ounces cremini mushrooms
• 4 cups vegetable broth
• 8 ounces linguine
• 1/4 teaspoon crushed red pepper (optional)
• Kosher salt
• Black pepper
• 2 tablespoons olive oil
• 1 cup edamame
• 2 tablespoons heavy cream
• 3 tablespoons grated pecorino cheese, divided

1. Peel shallot and thinly slice.
2. Rinse scallion and trim and discard root.
3. Thinly slice, keeping white and light green parts separate from dark green.
4. Rinse broccoli and break into 1-inch florets.
5. Quarter florets lengthwise.
6. Wipe mushrooms clean with damp paper towel and cut into 1/2-inch pieces.
7. In a large pot, combine shallot, white and light green scallions, broccoli, mushrooms, vegetable broth, linguine, and crushed red pepper, if desired.
8. Season with salt and pepper.
9. Drizzle with olive oil.
10. Place pot over high heat and bring to a boil.
11. Once broth is boiling and pasta begins to soften, begin stirring with a long wooden spoon or long tongs, being sure pasta is submerged during cooking.
12. Stir constantly until linguine is very al dente, 7 minutes.
13. After stirring for 7 minutes, add edamame, cream, and half of grated pecorino to pot with pasta.
14. Stir to combine and continue to cook, stirring, until liquid has thickened, 1 to 2 minutes more.
15. Remove from heat and let stand until pasta is tender but still al dente, 3 minutes more.
16. Taste broth and add salt and pepper as needed.
17. Divide linguine evenly between 2 bowls and garnish with remaining grated pecorino and dark green scallions.
18. Serve.

shallot, scallion, broccoli, mushrooms, vegetable broth, linguine, red pepper, kosher salt, black pepper, olive oil, edamame, heavy cream, pecorino cheese

Taken from www.chowhound.com/recipes/pot-creamy-linguine-broccoli-mushrooms-edamame-31304 (may not work)