Description
A satisfying and creamy vegan pasta dish made with a coconut milk base, enriched with mushrooms and broccoli, perfect for family dinners.
Ingredients
Scale
- 2 heaped cups favorite pasta (gluten-free if needed), uncooked
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 6 medium crimini mushrooms, sliced
- 1 cup full-fat coconut milk
- 1 heaped cup broccoli, cut into small florets
- ¾ cup frozen peas
- Salt & pepper, to taste
- ½ cup white beans (cannellini), rinsed & drained
- 3 kale leaves, de-stemmed and thinly sliced (or ¼ cup chopped parsley)
- Vegan parmesan cheese, to serve
Instructions
- Cook pasta as per package instructions until al dente, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet or pot on medium-high heat. Gently sauté garlic for 30 seconds, stirring constantly to avoid burning.
- Add sliced mushrooms and continue to sauté for 4 minutes, stirring regularly until they are golden brown and tender.
- Add coconut milk, broccoli, frozen peas, and beans (if using) to the pan. Bring to a boil, reduce to low heat, and allow the mixture to bubble gently for 5 minutes.
- Season to taste with salt and pepper (and if using, stir in kale). Cook for 2 more minutes.
- Stir in the cooked pasta and serve immediately in large bowls, optionally topping with vegan parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg