Name: Creamy Mushroom Broccoli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 ounces of your favorite pasta; 1 tablespoon olive oil; 2 teaspoons garlic (minced or grated); 10 medium cremini mushrooms (sliced); 1 cup full-fat coconut milk (or plant cream, or regular heavy cream); 1 cup broccoli florets (chopped into bite size pieces); ¼ cup frozen green peas; salt and pepper (to taste); ½ small red onion (chopped); 1 tablespoon Italian seasoning; fresh parsley (for garnish); red chili flakes (optional); grated parmesan (or vegan cheese); protein like chicken or white beans for vegan option

This creamy mushroom broccoli pasta is a rich and cozy dinner that takes just 1 pan and 25 minutes to make. It's naturally vegan and optionally gluten-free. The creamy sauce reminds me of mushroom alfredo, but made with plant-based ingredients!

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Ingredients

Pasta - Any small pasta will taste delicious here.
Garlic - Minced garlic adds a bold, savory kick that sets the tone for the whole dish.
Cremini mushrooms - Baby bellas or white button mushrooms work just as well. If you want to make this heartier, you could even use sautéed chicken or crispy tofu for extra protein.
Full-fat coconut milk - This makes the sauce super creamy without any dairy. If you're not into coconut, oat cream, cashew cream, or even regular heavy cream (if you're not vegan) can be used instead.
Broccoli - You could also swap in spinach or kale for a slightly different flavor.
Frozen peas - I toss these in straight from the freezer. They add a touch of sweetness and a pop of green color. If you're not a fan, try corn or edamame.
If you like this recipe, try my mushroom fettuccine and stroganoff.

📋 You can find the full ingredient list in the Recipe Card below the article.

How to Make Creamy Mushroom Broccoli Pasta

Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and set aside.
Sauté aromatics: In a large pan, heat olive oil over medium. Add garlic (and red onion if using) and sauté for 1-2 minutes until fragrant.
Cook mushrooms: Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until soft and browned.
Add liquids and veggies: Stir in the coconut milk. Add the broccoli and frozen peas. Bring to a gentle simmer.

Simmer the sauce: Lower the heat and cook for 5 minutes until the broccoli softens.
Season: Add salt, pepper, and Italian seasoning. Let the sauce simmer 1-2 more minutes.
Combine: Add the drained pasta to the pan. Toss to coat evenly. Add parsley, chili flakes, and vegan parmesan if desired.
Serve: Plate immediately and enjoy warm.

Tips

Stick with full-fat coconut milk for the creamiest texture-light versions can water things down.
Frozen broccoli works too, just thaw it a bit and pat dry before adding so it doesn't water out the sauce.
Make it spicy by tossing in red chili flakes or a pinch of cayenne.
Don't overcook your pasta-al dente holds its shape best when mixed with the sauce.
Add lemon zest or a squeeze of lemon juice at the end to brighten everything up.
To make it kid-friendly, skip the spice and load it with extra peas or their favorite veggie.

Storing Leftover Pasta

To Store. Store any leftover sauce separately in an airtight container for up to 3 days. Pasta can dry out in the fridge, so combine only before serving.
To Reheat. Warm the sauce in a skillet with a splash of water or plant milk to loosen it. Add freshly cooked pasta and stir to coat. Read more tips on reheating pasta dishes.

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Julia