Quick, nourishing weeknight meals are a must for anyone wondering how to go vegan this Veganuary. This Creamy Broccoli & Mushroom Pasta is the ideal warming dish for a cold winter evening.
Sometimes it can be hard to find dinner inspiration. You feel like you're stuck making the same four dishes over and over, and just generally wish you had a few more ideas for quick but delicious meals. I've definitely felt this way, but I'm here to tell you that making yummy, nutritious dinners doesn't need to be difficult! Take this Creamy Broccoli & Mushroom Pasta - it's made with 8 ingredients and contains four varieties of veg. It also tastes completely delicious as it's so creamy and garlicky.
I've made this recipe multiple times over the last two weeks because I love the simplicity of it! It's basically a one-pot dish (aside from the pasta) and takes just 30 minutes to make total. Looking for more protein? Feel free to add in beans for an extra boost in addition to the mushrooms. Enjoy!
Creamy Broccoli & Mushroom Pasta - A Note on Ingredients
I choose to use gluten-free brown rice pasta because I prefer to eat a mostly gluten-free diet. Feel free to swap this out for regular pasta however if you prefer - it won't make any difference to the recipe. If you'd like to make this broccoli and mushroom pasta recipe a bit lighter, try using raw zucchini/courgette noodles instead - they'll still taste great but will feel less heavy and add more nutrients!
Try to use full fat coconut milk if you can - it will make the pasta much creamier. Low fat coconut milk can make the dish watery so I wouldn't recommend it!
Looking for more easy vegan dinner recipes? Why not try my Lemony Millet Tabbouleh, Quick Parsley, Pea & Tomato Pasta or my Easy Eggplant & Chickpea Stew?
If you’ve tried this Creamy Broccoli & Mushroom Pasta recipe, please leave a comment or tip for others below. I love to know how you’ve made these recipes your own!
Creamy Broccoli & Mushroom Pasta (vegan & gluten-free)
Ingredients
- 2 heaped cups uncooked brown rice pasta (you are welcome to use regular instead if you'd prefer)
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 6 cremini or chestnut mushrooms, sliced
- 1 cup full fat coconut milk
- 1 heaped cup small broccoli florets
- ¾ cup frozen peas
- 4 medium kale leaves, de-stemmed and thinly sliced
Optional
- ½ cup white or Romano beans
- ¼ cup chopped parsley
- Salt & Pepper
Instructions
- Cook the pasta as per package instructions (about 10 mins). When cooked, drain and set aside.
- While the pasta is cooking, in a large pan heat the olive oil on a medium heat and gently sauté the garlic for about 30 seconds, stirring constantly.
- Add the sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
- Add the coconut milk, broccoli, frozen peas and beans (if using) to the pan.
- Bring the mixture to a boil, reduce the heat slightly and allow it to bubble gently for 5 minutes.
- Stir in the kale and parsley (if using), and leave to cook for a further 2 minutes.
- Finally, stir in the cooked pasta and season generously with salt and pepper.
- Remove from the heat and serve immediately in large bowls.
Comments 18
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Author
So glad to hear it! Hope you love it. 🙂
This was just the recipe I was looking for…pasta with broccoli and mushrooms in a creamy sauce. The beans are a wonderful touch, along with the coconut milk. Delicious.
Author
Ah I’m so glad you lived it Adele! Yes, the coconut milk adds that delicious richness to the sauce. 🙂
Wonderful combination of broccoli, mushrooms and pasta, the white beans and coconut milk add protein and a not too heavy creamyness.Additional touches of kale,parsley and peas. Delicious.
Author
Thank you! I agree – it’s not too heavy. One of the reasons I love using coconut milk in dishes like this!
Made it again today! A total success.
Author
So glad! So happy you’re enjoying it Adele. 🙂
That recipe was exactly what I wanted! Made especially delicious, thanks to the coconut milk. Nice and quick to make, too. I used a tin of sweet corn instead of frozen peas, and I also used more garlic.
Many thanks.
Author
That sounds delicious! I’m so glad you liked the recipe – the coconut milk really makes it extra creamy I find. 🙂
Making this tonight! Thanks, Lizi xo
Author
Yay! Really hope you like it. 🙂 x
How much is a cup??
Author
Hi Jennifer, it’s one US measuring cup, equivalent to about 240ml. 🙂
Awesome recipe. I added some curry seasonings and tested even better.
Author
That sounds delicious! What a great idea.
I used low fat coconut milk to save on calories, spinach instead of kale and added 3 tablespoons of nutritional yeast and it was good. What other spices besides salt could I add?
Author
Those all sound like great substitutes Shari. Do you mean what flavourings could you use instead of salt? If you’re looking to lower your salt, I’d recommend using something like Braggs Soy Seasoning, or perhaps seaweed flakes. Good luck!