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Home » Recipes » Mains » Broccoli & Mushroom Pasta

Broccoli & Mushroom Pasta

Published: Jan 9, 2020 Modified: Aug 30, 2023 by Elizabeth · 18 Comments

This Broccoli & Mushroom Pasta is the ideal warming dish for a cold winter evening. Naturally vegan and gluten free.

Jump to Recipe
Image shows bowl of Creamy Pasta with Broccoli & Mushrooms on a wooden table. The bowl is surrounded by a linen napkin, bits of pasta and other bowls.

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.

Image shows bowl of Creamy Pasta with Broccoli & Mushrooms on a wooden table. The bowl is surrounded by a silver cutlery, a linen napkin, bits of pasta and other bowls.

It's made with 8 ingredients, contains four varieties of veg and tastes absolutely delicious.

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!

(If you like this, you might also like my Beet Pasta Sauce which is even faster and made with just 7 ingredients.)

Image shows bowl of Creamy Pasta with Broccoli & Mushrooms on a wooden table. The bowl is surrounded by a linen napkin, bits of pasta and other bowls.

BROCCOLI & MUSHROOM PASTA - 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!

Image shows bowl of Creamy Pasta with Broccoli & Mushrooms on a wooden table. The bowl is surrounded by a linen napkin, bits of pasta and other bowls.

Check out my Reel showing you how to make this pasta!

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Image shows bowl of Creamy Pasta with Broccoli & Mushrooms on a wooden table. The bowl is surrounded by a silver cutlery, a linen napkin, bits of pasta and other bowls.
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4.94 from 44 votes

Broccoli & Mushroom Pasta

This Broccoli & Mushroom Pasta is the ultimate easy-to-make dinner. Vegan, gluten-free and taking just over 30 minutes to make, it's a winner!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: comfort food, gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Calories per serving: 613kcal
Author: Elizabeth Emery

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.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

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!

Nutrition per serving

Calories: 613kcal | Carbohydrates: 62.7g | Protein: 14.1g | Fat: 37g | Saturated Fat: 26.6g | Sodium: 109mg | Potassium: 1123mg | Fiber: 10g | Sugar: 9.1g | Calcium: 156mg | Iron: 5mg

If you’ve tried this vegan pasta 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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Reader Interactions

Comments

  1. Adele williams

    May 03, 2020 at 7:28 pm

    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.

    Reply
    • Elizabeth

      May 06, 2020 at 3:55 pm

      Ah I'm so glad you lived it Adele! Yes, the coconut milk adds that delicious richness to the sauce. 🙂

      Reply
  2. Adele Williams

    May 03, 2020 at 7:41 pm

    5 stars
    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.

    Reply
    • Elizabeth

      May 06, 2020 at 3:55 pm

      Thank you! I agree - it's not too heavy. One of the reasons I love using coconut milk in dishes like this!

      Reply
      • Adele Williams

        May 09, 2020 at 5:07 pm

        Made it again today! A total success.

      • Elizabeth

        May 11, 2020 at 7:54 pm

        So glad! So happy you're enjoying it Adele. 🙂

  3. Jean Ann Burrows

    May 28, 2020 at 8:22 pm

    5 stars
    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.

    Reply
    • Elizabeth

      May 28, 2020 at 10:47 pm

      That sounds delicious! I'm so glad you liked the recipe - the coconut milk really makes it extra creamy I find. 🙂

      Reply
  4. Wesley

    June 13, 2020 at 6:42 pm

    5 stars
    Making this tonight! Thanks, Lizi xo

    Reply
    • Elizabeth

      June 15, 2020 at 5:24 pm

      Yay! Really hope you like it. 🙂 x

      Reply
  5. Jennifer

    October 09, 2021 at 1:12 am

    How much is a cup??

    Reply
    • Elizabeth

      October 13, 2021 at 10:43 pm

      Hi Jennifer, it's one US measuring cup, equivalent to about 240ml. 🙂

      Reply
  6. BRIQUE

    January 09, 2022 at 7:20 pm

    5 stars
    Awesome recipe. I added some curry seasonings and tested even better.

    Reply
    • Elizabeth

      January 31, 2022 at 10:34 pm

      That sounds delicious! What a great idea.

      Reply
  7. Shari Oliynyk

    January 21, 2022 at 11:45 pm

    4 stars
    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?

    Reply
    • Elizabeth

      January 31, 2022 at 10:39 pm

      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!

      Reply
  8. Elizabeth

    January 14, 2020 at 11:52 pm

    So glad to hear it! Hope you love it. 🙂

    Reply

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    January 12, 2020 at 9:33 pm

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