Description
Vegan mushroom broccoli pasta is a deliciously creamy and comforting dish that brings together the earthy flavors of sautéed mushrooms and tender broccoli. This easy-to-make recipe is perfect for weeknight dinners, providing a satisfying meal that appeals to both vegans and non-vegans alike. Serve it warm with family or friends, and enjoy the delightful blend of textures and flavors in every bite.
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 2 cups fresh button or cremini mushrooms, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh basil (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add sliced mushrooms and broccoli florets, cooking until soft.
- Pour in the coconut milk, stirring to combine. Let simmer until slightly thickened.
- Squeeze fresh lemon juice into the skillet, adding salt and pepper to taste. Stir well to meld flavors.
- Toss the cooked pasta with the vegetable sauce mixture until evenly coated. Garnish with fresh basil if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg