Creamy Pasta with Mushrooms & Broccoli (Vegan)

White bowl of pasta with mushrooms and broccoli, decorated with vegan parmesan.

4.97 from 78 votes

Creamy Pasta with Mushrooms & Broccoli (Vegan)

Coming together in under 30 minutes, this creamy pasta with mushrooms and broccoli is the perfect weeknight dinner. Naturally vegan and can be gluten free.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: comfort food, gluten-free, healthy, vegan, vegetarian

Servings: people

Calories: 439kcal

Author: Elizabeth Emery

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

Pasta - Use any kind of pasta, (gluten free if needed). I use brown rice pasta.

Light option - If you'd like to make it lighter, try using zucchini noodles instead - they'll feel less heavy and add more nutrients.

Mushrooms - Almost all varieties of fresh mushrooms work here - you can't really go wrong!

Coconut milk - Use full fat coconut milk as it will make the pasta much creamier. Low fat coconut milk can make the dish watery.

Storage - Refrigerate uneaten sauce in an airtight container up to 3 days. Store pasta separately. (If using gluten free pasta, cook it right before using).

Nutrition