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Broccoli & Mushroom Creamy Pasta

Quick, nourishing weeknight meals are a must for any new vegan. This Creamy Broccoli & Mushroom Pasta is the ideal dish for literally any evening.

Sometimes it can be hard to find dinner inspiration. You feel like you’re stuck making the same four dishes over and over, and just generally wish you had a few more ideas for quick but delicious meals. I’ve definitely felt this way, but I’m here to tell you that making yummy, nutritious dinners doesn’t need to be difficult! Take this Creamy Pasta with Broccoli & Mushrooms – it’s made with 8 ingredients and contains four varieties of veg. It also tastes completely delicious as it’s so creamy and garlicky.

Ingredients:

  • 2 cloves garlic, crushed
  • 2 cups Brown Rice Pasta
  • 1/2 pounds Portabella Mushrooms
  • 1 cups Milk ( Vegan alternative coconut, almond or cashew milk )
  • 3/4 cups Frozen Peas
  • 4 medium leaves Kale
  • 1/2 cups White Beans ( pre-soaked in water if dried )
  • 1/4 cups Chopped Parsley

Preparation Time

10 min

Cooking Time

25 min

Servings

4

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  1. In a large pot of boiling water cook the pasta. When cooked, drain and set aside.

  2. While the pasta is cooking, in a large pan heat the olive oil on a medium heat and gently sauté the garlic for about 30 seconds, stirring constantly.

  3. Add the sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.

  4. Add the milk, broccoli, frozen peas and to the pan.

  5. Bring the mixture to a boil, reduce the heat slightly and allow it to bubble gently for 5 minutes.

  6. Stir in the kale and parsley (if using), and leave to cook for a further 2 minutes.

  7. Finally, stir in the cooked pasta and season generously with salt and pepper.

  8. Remove from the heat and serve immediately in large bowls.