Coming together in just 25 minutes, this creamy pasta with mushrooms and broccoli is easy to make and an ideal weeknight dinner. Naturally vegan with a gluten free option. Quick, satisfying and healthy!
Quick, healthy weeknight meals are essential at this time of year, especially for anyone who's newly gone vegan or just wants to eat more plants.
But some days it's TOUGH. You feel like you're stuck making the same four dinners over and over, and wish you had a few more ideas for quick meals.
I promise eating healthy, easy meals doesn't have to require hours of prep and be a headache! Take this delicious creamy pasta with mushrooms and broccoli.
It's one of my go-to weeknight recipes because it's so simple.
Mushrooms, broccoli and peas are cooked in a creamy white sauce until tender, then served over pasta.
This easy dish needs just 6 ingredients plus oil and salt/pepper, contains 3 types of veg and tastes delicious.
You can even throw white beans into the sauce to add protein - keeping you fuller for longer. Try it!
Why you'll love this easy pasta recipe
SO tasty - For simple ingredients, it's surprising how delicious this mushroom broccoli pasta is. It hits all the right notes: savory, creamy and slightly salty.
Quick - It's not a weeknight dinner recipe if it doesn't come together in 30 minutes or less, which this one does (like my Easy Eggplant Stir Fry).
Everyday ingredients - Made with ingredients that are easy to find: frozen peas, pasta, coconut milk, broccoli, garlic and mushrooms.
High protein option - You can add white beans to this for more protein, or try using a bean-based pasta (like chickpea pasta) instead of regular.
More dinners under 30 minutes
Ingredients
Pasta - Use regular or gluten free if needed. I use brown rice pasta. Try zucchini noodles for a lighter option.
Crushed garlic cloves - Adds delicious garlicky flavour which compliments the creaminess from the coconut milk. Can use garlic powder at a push.
Mushrooms - I like crimini (also known as chestnut or brown) mushrooms, but you could substitute other types, such as white button mushrooms.
Coconut milk - Works like heavy cream to provide creaminess in the sauce. Use full fat milk!
Broccoli florets - Deliciously fresh and lightly crunchy. Broccolini also works.
White beans & kale (optional) - You don't have to add these, but I find they make the pasta heartier, as well as higher in protein (beans) and vitamins (kale).
How to make pasta with mushrooms & broccoli
Cook pasta in a large pot of water as per package instructions (around 10 mins in boiling water), then drain pasta and set aside.
While pasta is cooking, heat olive oil in a large pan, skillet or frying pan on medium heat. Gently sauté garlic for 30 seconds, stirring constantly so it doesn't burn.
Add sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
Add coconut milk, broccoli, frozen peas and rinsed beans (if using) to pan. Bring to a boil, reduce heat and allow mixture to bubble gently for 5 minutes.
Season to taste with salt and pepper (and if using, stir in sliced kale). Cook 2 for more minutes.
Stir in drained pasta and serve immediately in large bowls. Optionally top with shaved vegan parmesan or red pepper flakes.
Check out my web story on how to make this creamy vegan pasta.
Coconut milk tip
If you take away one tip for this pasta, it's this: please use full fat coconut milk!
For a delicious cream sauce, light coconut milk just won't cut it.
I talk about this a lot, but not all coconut milk is created equal (think watery, lumpy, weird flavour), and using sub-standard stuff can really affect the quality of your dish.
My favourite brand is Native Forest, but I'd recommend buying the best you can afford. Trust me, don't skimp on the coconut milk. ☺️
Storage
Store any uneaten sauce in an airtight container in the fridge for up to 3 days. Store pasta separately and mix into sauce before eating.
(If using gluten free pasta, it's best to cook it right before you use it, as I find it doesn't keep very well in the fridge.)
Check out my reel showing you how to make this broccoli mushroom pasta!
More quick vegan dinners
Creamy Pasta with Mushrooms & Broccoli (Vegan)
Ingredients
- 2 heaped cups your favorite pasta (gluten free if needed), uncooked
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 6 medium crimini mushrooms, sliced
- 1 cup full fat coconut milk
- 1 heaped cup broccoli, cut into small florets
- ¾ cup frozen peas
- Salt & pepper
Optional
- ½ cup white beans (such as cannellini), rinsed & drained
- 3 kale leaves, de-stemmed and thinly sliced (or ¼ cup chopped parsley)
- Vegan parmesan cheese, to serve
Instructions
- Cook pasta as per package instructions until al dente, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet or pot on medium-high heat. Gently saute garlic for 30 seconds, stirring constantly.
- Add sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
- Add coconut milk, broccoli, frozen peas and beans (if using) to pan. Bring to a boil, reduce to low heat and allow mixture to bubble gently for 5 minutes.
- Season to taste with salt and pepper (and if using, stir in kale). Cook 2 more minutes.
- Stir in cooked pasta and serve immediately in large bowls. Optionally top with vegan parmesan.
Notes
Nutritional information per serving
If you’ve tried this broccoli mushroom pasta recipe, please leave a comment or tip for others below!
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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.
Wilma
Just signed up to your newsletter.
Thank you sooo much for this recipe.
Thank you Elizabeth.
We just got home from watching our grandson play soccer AND wanted something quick.
I just signed up for your newsletter a few days ago( I just found you) AND
you just delivered this delish recipe into my inbox.
I subbed pesto sauce from a jar and shredded.basil - from my indoor herb garden that I plan to pamper.over winter..
I didn't have mushrooms tonight BUT did use broccoli and celery and peas.
Soooo good
Thank you and welcome as a new Canadian citizen.🍁
Very happy I found you.
I absolutely LOVE cooking and pulling together nutritious plant based meals.
Look forward to.mamy happy happy meals.
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!
Luke
Seriously creamy and quick to make!
Elizabeth
So glad you liked it!
Elizabeth
So glad to hear it! Hope you love it. 🙂