2 tbsp. olive oil
1/2 stick butter, melted
2 c. fresh sliced mushrooms
2 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
16 oz. half and half
1/2 c. Romano cheese
2 tsp. salt
1 tsp. pepper
2 whole tomatoes, chopped
1 1/2 lb. cavatelli
16 oz. bag frozen broccoli

Saute mushroom, garlic in oil and butter. Add remaining ingredients and simmer. Cook cavatelli halfway, then add broccoli. Drain and add sauce.