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    Broccoli Pasta with Mushrooms

    Published: Sep 23, 2019 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 5 Comments

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    Broccoli Pasta

    This vegan broccoli pasta with mushrooms makes the perfect weeknight dinner for the whole family! It’s super creamy, healthy, rich, and very easy to make. 15 minutes is all you need!

    Broccoli Pasta in a black pan with a fork on a marble countertop with a with a blue tablecloth and fresh parsley in the background

    I absolutely love pasta! I could eat it every day. It’s just so comforting and very easy to make! This broccoli pasta with mushrooms and a creamy cashew-based sauce is my new weeknight favorite! I hope you will like it as much as we do around here! 

    What You Need For the Broccoli Pasta: 

    The ingredient list for the broccoli pasta isn’t very long. You need most of the ingredients to make the sauce.

    You need: 

    • rotini pasta 
    • broccoli 
    • mushrooms 
    • garlic
    • cashews (unsalted and not roasted)
    • nutritional yeast
    • miso
    • mustard
    • tapioca starch or corn starch 
    • unsweetened almond milk
    • salt and pepper

    As always, you can find a detailed ingredient list and recipe instructions at the end of this post in a separate recipe box.

    Broccoli Pasta with mushrooms in a black pan with a wooden spoon on a marble countertop

    The Broccoli Pasta Is:

    • super easy to make 
    • ready in 15 minutes
    • insanely creamy
    • comforting 
    • vegan 
    • gluten-free if you use brown rice rotini
    • healthy
    • kid-friendly
    • super yummy! 

    Broccoli Pasta in a black pan with a hand picking up some of the pasta with a fork

    How To Make Broccoli Pasta 

    The recipe for this broccoli pasta couldn’t be much easier! All in all, it’s ready in just 15 minutes! 

    a collage of four photos that shows how to make broccoli pesto

    1. STEP: Cook the pasta according to the instructions. Set aside. 

    2. STEP: In the meantime, make the creamy cashew sauce. Place all ingredients in a high speed blender and process until smooth. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 

    3. STEP: Divide the broccoli into small florets. Slice the mushrooms. Cook the broccoli either in a bit of water or in an Instant Pot. Heat some oil in a large pan and sauté the mushrooms for about 3 minutes on high heat. 

     

    a collage of four photos that shows how to make broccoli pasta

    4. STEP: Add the cashew sauce to the sautéed mushrooms. 

    sautéed mushrooms in a black pan with creamy cashew sauce and a wooden spoon on a marble countertop

    5. STEP: Cook for about 2 minutes. The sauce with thicken up considerably. 

    a creamy cashew-based sauce with mushrooms in a black pan with a wooden spoon on a marble countertop

    6. STEP: Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy! 

    close-up photo of broccoli pasta with mushrooms with a wooden spoon

    Recipe Notes: 

    • I usually don’t soak my cashews. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
    • Don’t worry if the sauce appears to be very thin after blending. It will thicken up considerably when you heat it up. 
    • You will need a good high speed blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
    • For a gluten-free version, I recommend using brown rice rotini. You could also use chickpea rotini, but brown rice pasta is definitely my favorite. 

    Other Vegan Pasta Recipes You Might Like: 

    • Broccoli Pesto with Pasta and Cherry Tomatoes 
    • Roasted Red Pepper Pasta 
    • Creamy Vegan One Pot Pasta 
    • Garlic Mushroom One Pot Pasta 
    • One Pot Pasta with Tomatoes and Spinach 
    • Lemon Spaghetti 

    I LOVE TO HEAR FROM YOU GUYS!

    I hope you like this vegan broccoli pasta with mushrooms as much as we do around here.

    If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    broccoli pasta in a black pan with a hand that picks up some of the pasta with a fork

    Broccoli Pasta

    This vegan broccoli pasta with mushrooms makes the perfect weeknight dinner for the whole family! It's super creamy, healthy, rich, and very easy to make. 15 minutes is all you need!
    5 from 7 votes
    Print Pin Rate
    Course: Entrée, Main Course
    Cuisine: American
    Prep Time: 5 mins
    Cook Time: 10 mins
    Servings: 3 people
    Author: Sina

    Ingredients

    • 9 oz rotini pasta
    • 1/2 cup cashews (unsalted and not roasted)
    • 2 large cloves of garlic
    • 3 tablespoons nutritional yeast
    • 2 teaspoons white miso paste
    • 1/2 teaspoon salt
    • 1/2 teaspoon Dijon mustard
    • 1 cup unsweetened almond milk
    • 2 cups broccoli
    • 9 oz button mushrooms
    • salt, to taste
    • black pepper, to taste
    • red pepper flakes, optional
    • freshly chopped parsley

    Instructions

    • Cook the pasta according to the instructions. Set aside. 
    • In the meantime, make the creamy cashew sauce. Place all ingredients in a high speed blender and process until smooth. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
    • Divide the broccoli into small florets. Slice the mushrooms. Cook the broccoli either in a bit of water or in an Instant Pot. Heat some oil in a large pan and sauté the mushrooms for about 3 minutes on high heat. 
    • Add the cashew sauce to the sautéed mushrooms. 
    • Cook for about 2 minutes. The sauce with thicken up considerably. 
    • Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy! 

    Notes

    • I usually don't soak my cashews. If you want to make it easier for your blender, you could soak the cashews overnight in cold water or 30 minutes in hot water. However, this step is not necessary if you use a Vitamix or a similar blender. 
    • Don't worry if the sauce appears to be very thin after blending. It will thicken up considerably when you heat it up. 
    • You will need a good high speed blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
    • For a gluten-free version, I recommend using brown rice rotini. You could also use chickpea rotini, but brown rice pasta is definitely my favorite. 
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
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    Reader Interactions

    Comments

    1. Lizzy

      September 18, 2021 at 4:11 pm

      5 stars
      Absolutely delicious!

      Reply
    2. Emily

      July 30, 2020 at 6:26 am

      5 stars
      This was SO good! Definitely going into our regular menu plan!!! I substituted soy sauce for the white miso paste- delicious!! Thank you for such a delicious vegan dish!!

      Reply
    3. Margrét

      January 05, 2020 at 8:17 pm

      5 stars
      It’s delicious😊

      Reply
    4. Tonya

      October 22, 2019 at 4:47 am

      5 stars
      Wow! Eating this right now and it’s delicious! To save another pan to wash I added the broccoli to the pasta water one minute before the pasta was done.

      Reply
    5. Ria

      October 18, 2019 at 3:30 pm

      The tapioca/cornstarch is not listed in the printed ingredients.

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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