This vegan creamy mushroom and broccoli pasta is a delicious and easy dinner that everyone in your family will love.
With simple ingredients and a quick 20-minute, this creamy pasta recipe is something you have to try today.
Featuring a thick sauce that is perfect for coating pasta, this creamy mushroom pasta recipe is a great option for your next social event.
The delicious broccoli and mushroom pasta are approved by both kids and adults, so it's sure to be a hit at your next mealtime.
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About this recipe
I love quick and easy pasta recipes, don't you? This one is definitely a winner at my table. The sauce I have prepared is creamy and delicious.
The mushrooms and broccoli add a nice touch of flavor and nutrition. Best of all, it's all made in one pot, so there's minimal cleanup required.
If you like this broccoli and mushroom pasta make sure to check out my other pasta recipes like creamy avocado pasta recipe, sun-dried tomato pasta, and tikka masala pasta recipe.
This creamy mushroom and broccoli pasta is a huge hit with my kids and they loved every bite of it.
I hope your family enjoys it as much as we do!
Ingredients note
Penne pasta: I used whole wheat penne pasta for this recipe, but you can use any type of pasta you like. Penne pasta suits well because there is more flavor packed in every bite.
Mushrooms: I used the most commonly found white mushrooms. These mushrooms come with a mild earthy flavor that's not too overpowering. If you have a different type of mushroom kind that you like to use, feel free to use them.
Broccoli: I used fresh broccoli florets as much as possible, but frozen broccoli would work as well. This is one of the main ingredients and you do not want to skip it. Look for dark green broccoli heads with no discoloration.
Nutritional yeast: This ingredient is key to making the sauce creamy and delicious. If you don't have it on hand, I would highly recommend getting it. It's available in most grocery stores these days.
Oat milk: I used oat milk because it seems to bring the creamiest consistency, but any type of plant-based milk like coconut milk, almond milk, or soy milk would work.
Almond meal or flour: This ingredient helps to thicken the sauce. If you don't have it on hand, you can use regular flour or omit it altogether. The sauce will be a bit thinner without it, but still delicious.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
In a large pot, bring water to a boil and cook the pasta according to package instructions.
Meanwhile, in a large pan, heat olive oil over medium heat. Add the mushrooms and broccoli and cook for about five minutes, until the mushrooms are softened. And take this out from the pan and keep it aside.
In the same heated pan add vegan butter. As it melts, add chopped garlic and saute until it turns light golden color.
Add almond meal, all-purpose flour, oat milk, nutritional yeast, salt, water, and pepper, and whisk until well combined.
Bring the sauce to a simmer and cook for about two minutes, or until thickened.
Add the cooked pasta and mushrooms and broccoli to the pan and toss to combine.
Serve the vegan creamy mushroom pasta immediately with a sprinkle of fresh parsley or add red chili flakes. Enjoy!
Variations
If you want a bit of a crunch in your pasta, feel free to add some toasted nuts or seeds.
For a bit of extra protein, you could add cooked chickpeas or white beans to the pasta.
Instead of almond meal or flour, you could use:
- Regular flour
- Oat flour
- Arrowroot powder or tapioca flour (for those with nut allergies)
Recipe FAQ's
Yes, you can easily make this recipe gluten-free by using gluten-free pasta and flour.
The best way to keep your pasta moist is to not overcook it. Cook it until it's al dente and then remove it from the heat. The sauce will continue to cook the pasta as you toss it, so if you're not careful it can become mushy.
This pasta dish will last in the fridge for up to three days. Be sure to store it in an airtight container. Reheat it in a pan over medium heat with a splash of oat milk.
Expert tips
- If the sauce is too thick, add a bit more oat milk or pasta water until it reaches your desired consistency.
- If the sauce is too thin, cook it for a few minutes longer to allow it to thicken up.
- The pasta will absorb some of the sauce as it sits, so if you have leftovers the next day, you may need to add a bit more oat milk when reheating.
- This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a pan over medium heat with a splash of oat milk.
- You can also use cashew cream prepared by soaking cashew nuts and blending with other ingredients to get a creamy sauce.
- Sprinkle a generous amount of fresh herbs, black pepper, vegan parmesan cheese, or pepper flakes for extra flavor.
- Serve with a side of toasted garlic bread or a small bowl of soup.
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📖 Recipe
Vegan Creamy Mushroom And Broccoli Pasta
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 14.5 oz Penne pasta - I used Protein Penne - Barilla brand
- 12 oz white mushrooms - sliced
- 1 cup broccoli florets
- 3 garlic cloves
- 1 cup oat milk plain
- 2 tablespoon almond flour
- 2 tablespoon nutritional yeast
- 1 tablespoon vegan butter - or use olive oil
- ¼ teaspoon black pepper powder
- ½ cup water
- ½ tablespoon all purpose flour
Instructions
- In a large pot, bring water to a boil and cook the pasta according to package instructions.14.5 oz Penne pasta
- Meanwhile, in a large pan, heat 2 teaspoons olive oil over medium heat. Add the mushrooms and broccoli and cook for about five minutes, until the mushrooms are softened. And take this out from the pan and keep it aside.12 oz white mushrooms, 1 cup broccoli florets
- In the same heated pan add vegan butter. As it melts, add chopped garlic and saute until it turns light golden color. Add almond meal, all-purpose flour, oat milk, nutritional yeast, salt, water, and pepper, and whisk until well combined.3 garlic cloves, 1 cup oat milk plain, 2 tablespoon almond flour, 2 tablespoon nutritional yeast, 1 tablespoon vegan butter, ¼ teaspoon black pepper powder, ½ tablespoon all purpose flour, ½ cup water
- Bring the sauce to a simmer and cook for about two minutes, or until thickened.
- Add the cooked pasta and mushrooms and broccoli to the pan and toss to combine.
- Serve the vegan creamy mushroom pasta immediately with a sprinkle of fresh parsley or add red chili flakes. Enjoy!
Notes
- If the sauce is too thick, add a bit more oat milk or pasta water until it reaches your desired consistency.
- If the sauce is too thin, cook it for a few minutes longer to allow it to thicken up.
- The pasta will absorb some of the sauce as it sits, so if you have leftovers the next day, you may need to add a bit more oat milk when reheating.
- This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a pan over medium heat with a splash of oat milk.
- You can also use cashew cream prepared by soaking cashew nuts and blending with other ingredients to get a creamy sauce.
- Sprinkle a generous amount of fresh herbs, black pepper, vegan parmesan cheese, or pepper flakes for extra flavor.
- Serve with a side of toasted garlic bread or a small bowl of soup.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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