Get the Recipe: Vegan Coconut Pasta (Gluten-free)
This vegan coconut pasta with mushrooms and broccoli is ready in just 15 minutes, using simple ingredients and minimal effort for a cosy gluten-free dinner or lunch.
Ingredients
- 8 oz gluten-free pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups broccoli florets
- 2 cups mushrooms, chopped
- 1 tin coconut milk
- 1/2 tsp salt, or to taste
- 1 tsp cumin
- 1 tbsp peanut butter
- 1/2 lemon, juice of
- 2 tbsp cornstarch
Equipment
- Non-stick saucepan
- Non-stick frying pan
Instructions
- Cook the pasta according to packaging instructions. This usually takes 10-12 minutes.
- Heat the olive oil in a large pan. Add the garlic and onion, cooking for 2-3 minutes, until softened.
- Add the broccoli florets and mushrooms. Cook for around 5 minutes, until the mushrooms soften and the broccoli is bright green.
- Add the coconut milk together with the peanut butter, salt, cumin, and plant based milk. Stir everything together and bring to a light simmer over a low-medium heat. Cook for around 3 minutes.
- When the pasta is ready, drain it until the water runs clear and transfer to the pan with the sauce. Toss to combine, then squeeze in the lemon juice and add the cornstarch and toss one more, allowing the sauce to thicken.
- Serve with garnishes of your choice.
Video
Calories: 311kcal, Carbohydrates: 55g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Sodium: 361mg, Potassium: 397mg, Fiber: 4g, Sugar: 4g, Vitamin A: 293IU, Vitamin C: 51mg, Calcium: 42mg, Iron: 2mg