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!
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.
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!
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!
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.
4. STEP: Add the cashew sauce to the sautéed mushrooms.
5. STEP: Cook for about 2 minutes. The sauce with thicken up considerably.
6. STEP: Stir in the cooked pasta and the broccoli. Season with salt, pepper, and red pepper flakes. Sprinkle with freshly chopped parsley. Enjoy!
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!
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Sina
Broccoli Pasta
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.
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.
The tapioca/cornstarch is not listed in the printed ingredients.