Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and set aside.
8 ounces of your favorite pasta
Sauté aromatics: In a large pan, heat olive oil over medium. Add garlic and red onion and sauté for 1–2 minutes until fragrant.
2 teaspoons garlic, ½ small red onion, 1 tablespoon olive oil
Cook mushrooms: Add sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until soft and browned.
10 medium cremini mushrooms
Add liquids and veggies: Stir in the coconut milk. Add the broccoli and frozen peas. Bring to a gentle simmer.
1 cup full-fat coconut milk, 1 cup broccoli florets, ¼ cup frozen green peas
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.
salt and pepper, 1 tablespoon Italian seasoning
Combine: Add the drained pasta to the pan. Toss to coat evenly. Add parsley, chili flakes, and vegan parmesan if desired.
fresh parsley, grated parmesan, red chili flakes
Serve: Plate immediately and enjoy warm.
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