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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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4.78 from 9 votes

Creamy Broccoli & Mushroom Pasta (vegan & gluten-free)

This Creamy 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 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: comfort food, gluten-free, healthy, vegan, vegetarian
Servings: 2 people


  • 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


  • ½ cup white or Romano beans
  • ¼ cup chopped parsley
  • Salt & Pepper


  • 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.



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!