Vegan Creamy Pasta with Broccoli and Mushrooms
This vegan creamy pasta with broccoli and mushrooms recipe is super easy to make and deliciously savory and creamy. No one will ever guess how incredibly simple it is to make. It’s ready in just around 20 minutes and it’s a crowdpleaser with children and adults alike.
The creamy sauce is loaded with savory, mouthwatering flavors – did someone say comfort food heaven.
This Creamy Pasta with Broccoli and Mushrooms recipe might be really simple to make, but it’s packed with flavors. The freshness of the lemon juice works together with the meaty mushrooms, savory garlic and chili sauces to bring out the maximum flavor experience.
What’s great about this Vegan Creamy Pasta with Broccoli and Mushrooms recipe:
Super quick to make – ready in just around 20 minutes
So simple to make
Vegan, soy free and nut free
Budget friendly
Healthy and low in fat
Meal prep friendly
This vegan pasta might just be one of the easiest recipes ever. You can make it in advance and freeze it for later. I like to freeze it directly in a baking pan. It makes it even easier for later. When I’m ready to cook the pasta, I just take it out of the freezer, cover the top with tinfoil and pop it directly in the oven at 400F for around 30-35 minutes or until the pasta is heated all the way through.
It doesn’t get much easier than that on a busy day.
Which plant milk should you use
Which non-dairy milk you choose to use for this recipe is up to you. As long as it’s plain and unsweetened, all non-dairy milks will work. For the best results, I like to use either cashew milk or coconut milk. It makes the creamiest sauce and makes everything delicious.
How is this Vegan Creamy Pasta with Broccoli and Mushrooms made? It’s so simple:
Instructions
- Cook the pasta as instructed on the package.
- While the pasta cooks, heat olive oil in a large pan or wok. Add the broccoli florets, diced red onions, spinach and sliced mushrooms and let them cook at medium high heat for several minutes, while stirring occassionally.
- Cook the onions until they soften, before adding the minced garlic. Let everything cook for a few minutes, before adding plant milk, lemon juice and crushed tomatoes.
- Stir to combine everything and season with salt, pepper and chili sauces. Let the sauce come to a boil, before turning down the heat to low.
- Once the pasta is cooked al dente, drain away the water and add the pasta to the sauce. Mix together until all the pasta has been covered in sauce. Serve hot and enjoy.
20 minute Vegan Creamy Pasta with Broccoli and Mushrooms
Ingredients
- 16 ounces Pasta of your choice
- 1 tbsp Olive Oil
- 1 head Broccoli broken into florets
- 8 ounces Baby Bella Mushrooms Sliced or whole
- 1 cup Spinach
- 1 Red Onion Diced
- 3 cloves Garlic Minced
Sauce
- 1 cup Unsweetened plain Plant Milk
- Juice from 1 Lemon
- 1 cup Crushed Tomatoes
- 3 tbsp Sweet and Sour Chili Sauce
- 1 tbsp Medium Hot Chili Sauce
- Salt and Pepper to taste
Instructions
- Cook the pasta as instructed on the package.
- While the pasta cooks, heat olive oil in a large pan or wok. Add the broccoli florets, diced red onions, spinach and sliced mushrooms and let them cook at medium high heat for several minutes, while stirring occassionally.
- Cook the onions until they soften, before adding the minced garlic. Let everything cook for a few minutes, before adding plant milk, lemon juice and crushed tomatoes.
- Stir to combine everything and season with salt, pepper and chili sauces. Let the sauce come to a boil, before turning down the heat to low.
- Once the pasta is cooked al dente, drain away the water and add the pasta to the sauce. Mix together until all the pasta has been covered in sauce. Serve hot and enjoy.
