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BROCCOLI PASTA WITH MUSHROOMS

This vegan broccoli pasta with mushrooms makes the perfect weeknight dinner for the whole family! It’s super creamy, healthy, rich, and very easy to make. 15 minutes is all you need!

I absolutely love pasta! I could eat it every day. It’s just so comforting and very easy to make! This broccoli pasta with mushrooms and a creamy cashew-based sauce is my new weeknight favorite! I hope you will like it as much as we do around here! 

WHAT YOU NEED FOR THE BROCCOLI PASTA: 

The ingredient list for the broccoli pasta isn’t very long. You need most of the ingredients to make the sauce.

You need: 

  • rotini pasta 
  • broccoli 
  • mushrooms 
  • garlic
  • cashews (unsalted and not roasted)
  • nutritional yeast
  • miso
  • mustard
  • tapioca starch or corn starch 
  • unsweetened almond milk
  • salt and pepper

As always, you can find a detailed ingredient list and recipe instructions at the end of this post in a separate recipe box.

THE BROCCOLI PASTA IS:

  • super easy to make 
  • ready in 15 minutes
  • insanely creamy
  • comforting 
  • vegan 
  • gluten-free if you use brown rice rotini
  • healthy
  • kid-friendly
  • super yummy! 
Broccoli Pasta in a black pan with a hand picking up some of the pasta with a fork

HOW TO MAKE BROCCOLI PASTA 

The recipe for this broccoli pasta couldn’t be much easier! All in all, it’s ready in just 15 minutes!

a collage of four photos that shows how to make broccoli pesto

1. STEP: Cook the pasta according to the instructions. Set aside. 

2. STEP: In the meantime, make the creamy cashew sauce. Place all ingredients in a high speed blender and process until smooth. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 

3. STEP: Divide the broccoli into small florets. Slice the mushrooms. Cook the broccoli either in a bit of water or in an Instant Pot. Heat some oil in a large pan and sauté the mushrooms for about 3 minutes on high heat. 

a collage of four photos that shows how to make broccoli pasta

4. STEP: Add the cashew sauce to the sautéed mushrooms. 

sautéed mushrooms in a black pan with creamy cashew sauce and a wooden spoon on a marble countertop

5. STEP: Cook for about 2 minutes. The sauce with thicken up considerably. 

a creamy cashew-based sauce with mushrooms in a black pan with a wooden spoon on a marble countertop

6. STEP: Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy! 

close-up photo of broccoli pasta with mushrooms with a wooden spoon

RECIPE NOTES: 

  • I usually don’t soak my cashews. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
  • Don’t worry if the sauce appears to be very thin after blending. It will thicken up considerably when you heat it up. 
  • You will need a good high speed blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
  • For a gluten-free version, I recommend using brown rice rotini. You could also use chickpea rotini, but brown rice pasta is definitely my favorite. 

BROCCOLI PASTA WITH MUSHROOMS

Recipe by BGR TeamCourse: Entrée, MainCuisine: American
Servings

3

servings
Prep time

5

minutes

This vegan broccoli pasta with mushrooms makes the perfect weeknight dinner for the whole family! It’s super creamy, healthy, rich, and very easy to make. 15 minutes is all you need!

Ingredients

  • 9 oz rotini pasta

  • 1/2 cup cashews (unsalted and not roasted)

  • 2 large cloves of garlic

  • 3 tablespoons nutritional yeast

  • 2 teaspoons white miso paste

  • 1/2 teaspoon salt

  • 1/2 teaspoon Dijon mustard

  • 1 cup unsweetened almond milk

  • 2 cups broccoli

  • 9 oz button mushrooms

  • salt, to taste

  • black pepper, to taste

  • red pepper flakes, optional

  • freshly chopped parsley

Directions

  • Cook the pasta according to the instructions. Set aside. 
  • In the meantime, make the creamy cashew sauce. Place all ingredients in a high speed blender and process until smooth. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
  • Divide the broccoli into small florets. Slice the mushrooms. Cook the broccoli either in a bit of water or in an Instant Pot. Heat some oil in a large pan and sauté the mushrooms for about 3 minutes on high heat. 
  • Add the cashew sauce to the sautéed mushrooms. 
  • Cook for about 2 minutes. The sauce with thicken up considerably. 
  • Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy! 

Notes

  • I usually don’t soak my cashews. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
  • Don’t worry if the sauce appears to be very thin after blending. It will thicken up considerably when you heat it up. 
  • You will need a good high speed blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
  • For a gluten-free version, I recommend using brown rice rotini. You could also use chickpea rotini, but brown rice pasta is definitely my favorite. 

This recipe was created by veganheaven read the full article here

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