Get the Recipe: Creamy Vegan Pasta With Broccoli
This creamy vegan pasta with broccoli is ideal for a quick vegan weeknight dinner that's ready in 15 minutes! Made with simple ingredients, it's a fuss-free pasta meal that the whole family will love.
Ingredients
- 10 oz pasta of choice
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic
- 3 cups broccoli , florets
- 2 cups mushrooms, diced
- 1 can coconut milk , (1 1/2 cups)
- 1 tbsp miso paste
- 1 tbsp tahini
- 1 tbsp cornstarch
- 1/2 cup vegan cheese, grated
- Salt and pepper, to taste
Equipment
- Saucepan
- Frying pan or skillet
Instructions
- Cook the pasta according to packaging instructions. This usually takes around 10-12 minutes.
- Heat the olive oil in a large pan or skillet over a medium heat. Add the onion and garlic and cook for 5 minutes, until they are softened and fragrant.
- Add the broccoli and mushrooms, cooking for around 3-4 minutes more, until the mushrooms soften and the broccoli is bright green.
- Add the coconut milk, miso paste and tahini. Stir together thoroughly for a couple of minutes.
- Drain the pasta when done, but retain 1/2 cup pasta water. Add the cooked pasta, the pasta water, cornstarch and vegan cheese to the pan/skillet, and toss together with the sauce using kitchen tongs until the vegan cheese melts.
- Season to taste with salt and pepper, then serve!
Video
Notes
- This pasta dish is best served straight away, but you can keep it in the fridge for 2-3 days in an airtight container. Reheat on the stove, adding a splash of plant based milk as you stir.
Calories: 581kcal, Carbohydrates: 68g, Protein: 13g, Fat: 31g, Saturated Fat: 21g, Sodium: 365mg, Potassium: 509mg, Fiber: 4g, Sugar: 3g, Vitamin A: 794IU, Vitamin C: 11mg, Calcium: 80mg, Iron: 6mg