Pasta with Chanterelles, Tomatoes, and Broccoli Cream

Sometimes it hard for me to know what to do with broccoli! I like it....sometimes. Ok, not usually. But this dish changes broccoli into a delicious cream poured over pasta and topped with mushrooms sauteed in garlic and thyme and tomatoes!

Ingredients
1 head broccoli (boil in salted water)
2 tablespoons butter
¼ cup milk
4 tablespoons olive oil (divided)
Salt and pepper to taste
1 lb. dry spaghetti
4 ounces chanterelle mushrooms, cleaned and cut, (many use any mushroom)
4 fresh sprigs of thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
2 teaspoons chopped garlic
2 tablespoons white wine, (may use chicken broth as a substitute)
1 large tomatoes, chopped
Parmesan cheese for garnish

Method
To prepare broccoli cream:

1 Cut broccoli into florets with 1 inch stem
2 Drop broccoli into pot of boiling salted water
3 Boil until easily pierced with a knife
4 Drain
5 In a sauté pan add 2T olive oil and broccoli
6 Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off
7 Place broccoli in a blender or food processor
8 Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy)
9 Season with salt and pepper

To prepare Pasta:

1 Cook pasta
2 In sauté pan, add mushrooms and cook a couple minutes
3 Add chopped thyme and garlic
4 Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry
5 Drain pasta and toss with mushroom mixture

On each plate layer pasta, broccoli puree, and chopped tomatoes. I like to add a little freshly grated Parmesan on the top.