This Creamy Broccoli & Mushroom Pasta is the ideal warming dish for a cold winter evening. Completely vegan and gluten free.
Quick, nourishing weeknight meals are a must for anyone wondering how to go vegan this Veganuary.
But 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 delicious Creamy Broccoli & Mushroom Pasta - it's made with 8 ingredients and contains four varieties of veg.
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 - RECIPE TIPS
Gluten free - 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 if you prefer - it won't make any difference to the recipe.
Light option - 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!
Coconut milk - 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!
Check out my Reel showing you how to make this pasta!
MORE EASY VEGAN DINNER RECIPES
Easy Beet & Black Bean Burgers
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 tablespoon 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.
Notes
TIPS
Gluten free - 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 if you prefer - it won't make any difference to the recipe.
Light option - 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!
Coconut milk - 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!
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Adele williams
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.
Elizabeth
Ah I'm so glad you lived it Adele! Yes, the coconut milk adds that delicious richness to the sauce. 🙂
Adele Williams
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.
Elizabeth
Thank you! I agree - it's not too heavy. One of the reasons I love using coconut milk in dishes like this!
Adele Williams
Made it again today! A total success.
Elizabeth
So glad! So happy you're enjoying it Adele. 🙂
Jean Ann Burrows
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.
Elizabeth
That sounds delicious! I'm so glad you liked the recipe - the coconut milk really makes it extra creamy I find. 🙂
Wesley
Making this tonight! Thanks, Lizi xo
Elizabeth
Yay! Really hope you like it. 🙂 x
Jennifer
How much is a cup??
Elizabeth
Hi Jennifer, it's one US measuring cup, equivalent to about 240ml. 🙂
BRIQUE
Awesome recipe. I added some curry seasonings and tested even better.
Elizabeth
That sounds delicious! What a great idea.
Shari Oliynyk
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?
Elizabeth
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!
Elizabeth
So glad to hear it! Hope you love it. 🙂