Vegan Creamy Mushroom And Broccoli Pasta
This vegan creamy mushroom and broccoli pasta is a delicious and easy dinner that everyone in your family will love.
Servings: 6
Calories: 312kcal
Equipment
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 tbsp almond flour, 2 tbsp nutritional yeast, 1 tbsp vegan butter, ¼ tsp black pepper powder, ½ tbsp 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.
Nutrition
Calories: 312kcal | Carbohydrates: 57g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 28mg | Potassium: 438mg | Fiber: 4g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 2mg