This delicious vegan creamy mushroom & broccoli pasta is a perfect, quick midweek meal. Ready in only 15 minutes!
*Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*
I made this creamy vegan mushroom & broccoli pasta after I asked for some inspiration from my lovely followers on Instagram. I had a carton of Oatly cream sitting lonely in the fridge and asked my followers what recipe they would like to see me make with it.
A few people suggested a creamy dairy-free pasta dish…. and this is where this recipe was born!
I think mushrooms always work well with creamy pasta sauces so I knew mushrooms were going to feature. I had some broccoli in the fridge so added that in too. Broccoli & mushrooms also pair really well together.
Onion and garlic are always a great base and with some fresh parsley and nutritional yeast scattered through, along with the oatly cream, you have a quick, creamy vegan pasta dish that’s ready in only 15 minutes that you will cook again and again!
After making this dish, I also used Oatly cream to re-create this tasty egg and dairy-free version of the classic spaghetti carbonara.
Jump to:
🥘 Ingredients Needed
✋ Be sure to double check all packaging for allergens. ✋
- Pasta - I have used fusilli pasta, as the sauce really clings to the twists in the pasta. Other good options would be penne or rigatoni. If you are in the US & use a gluten-free pasta, then this dish will be gluten-free.
- Oatly Cream - This super ingredient can be used to replace a dairy based cream in all sorts of recipes. Good news if you are in the US as Oatly is gluten-free. Sadly for the UK although it contains a minuscule amount of gluten it cannot be classed as gluten-free.
- Mushrooms - Chestnut mushrooms bring a real earthy flavour to the dish, standard closed-cup mushrooms can also be used too.
- Broccoli - Rich in antioxidants and high in fibre and vitamin C, this cruciferous vegetable is so good for your health.
- Aromatics - The onion and garlic form the base of the sauce and add a depth of flavour.
- Nutritional Yeast - This is perfect for adding a cheesy, slightly nutty flavour to dishes. It's totally vegan and packed full of vitamins and minerals. You can buy nutritional yeast in most major supermarkets or also on Amazon.
- Parsley - Adds colour and a peppery taste to the dish.
✏️ How To Make Creamy Vegan Mushroom and Broccoli Pasta
⬇️ For the full printable recipe, along with ingredient quantities, scroll to the recipe card at the end of the post ⬇️
Start by boiling the pasta in salted water as per the packet instructions and cook until al dente. Whilst the pasta is cooking, chop the broccoli into small florets and add them to the pasta halfway through cooking.
Finely chop your onion and mince the garlic using a garlic press then heat a tablespoon of olive oil in a frying pan and fry off the onion and garlic on a low heat until they have softened and the onion becomes translucent.
Add the chopped mushrooms to the pan and cook until soft, stirring regularly. I like to finally slice the mushrooms, but you can also dice them into large chunks if you prefer.
Next, add the Oatly cream and nutritional yeast. If you don’t have any nutritional yeast to hand you can leave this out, however it adds a delicious cheesy, nutty flavour and helps to thicken the sauce a little.
Once the pasta & broccoli is cooked, drain them, reserving that mightily important pasta water and add the pasta and broccoli to the pan with all the other ingredients.
Pour a few tablespoons of the pasta water into the sauce. The starchy water helps the sauce cling to the pasta.
Sprinkle in the chopped parsley, mix together well and unless cooking for small children, finish off with a grind of sea salt and black pepper.
Ready in only 15 minutes from start to finish! A quick and easy healthy meal, perfect for those busy weeknights.
💡 Tips & Tricks
- I would advise using a garlic press to mince the garlic rather than chopping it. The sauce is quite delicate so you don’t want chunks of garlic in it.
- Don’t forget to reserve some of the pasta water to add to the sauce before serving. This stuff is like liquid gold and helps to bind & thicken the sauce as well as helping the sauce cling to the pasta spirals.
- Unless cooking for small children I always advise to add ½ teaspoon of salt to your pasta water for extra flavour.
⚡ Variations
Add Some Spice!
If you like some spice in your pasta sauce, sprinkle in a teaspoon of chilli flakes or red pepper flakes for added heat.
Make It Gluten-Free
Swap the pasta for gluten-free pasta and the Oatly cream for cashew cream to make the dish gluten-free. (Note - if you are in the US then Oatly is certified gluten-free)
🥡 Storage
You can store any leftover pasta in the fridge in an airtight container for 2-3 days. The sauce can evaporate a little once stored in the fridge so when you wish to re-heat it, pour a couple of extra tablespoons of Oatly cream over the pasta.
Either re-heat in the microwave until piping hot or re-heat slowly in a frying pan, stirring regularly so the pasta doesn’t burn or stick to the pan.
🍴 Serving Suggestions
When I cook pasta, I always love to serve it with some dairy-free garlic bread and a crisp, green salad.
💬 FAQ
Yes, you can add other vegetables to this dish, such as red peppers, courgette (zucchini), or spinach. Just make sure to adjust the cooking time accordingly
Yes, you can use frozen broccoli instead of fresh. Just cook as per the packet instructions.
📖 More Pasta Dishes You Will Love...
💫 Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x 💫
📖 Recipe
Creamy Vegan Mushroom & Broccoli Pasta
Equipment
- Frying Pan
Ingredients
- 150 g Fusilli Pasta Can be substituted for gluten free
- 125 ml Oatly cream
- 100 g Chestnut mushrooms Chopped
- 75 g Broccoli Chopped into small florets
- ½ Onion Finely chopped
- 4 cloves Garlic Finely chopped
- 1 tablespoon Nutritional yeast
- 1 tablespoon Olive oil
- 1 handful Fresh Parsley Chopped
- Salt and pepper To season
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions until al dente.
- While the pasta is cooking, chop the broccoli into small florets and add them to the pot of boiling water halfway through the cooking time.
- Finely chop the onion and mince the garlic using a garlic press. Heat a tablespoon of olive oil in a frying pan over low heat and fry the onion and garlic until they have softened and the onion becomes translucent, around 3-4 minutes.
- Add the chopped mushrooms to the pan and cook for 4 minutes until soft, stirring regularly. You can either slice or dice the mushrooms.
- Pour in the Oatly cream and add the nutritional yeast (if using). Stir the sauce until it is heated through and slightly thickened.
- Once the pasta and broccoli are cooked, drain them, reserving a cup of pasta water.
- Add the pasta, broccoli, and reserved pasta water to the frying pan with the mushroom sauce. Mix well.
- Sprinkle in the chopped parsley and continue to stir until the pasta and vegetables are coated in the sauce.
- Season with sea salt and black pepper to taste.
Notes
- I would advise using a garlic press to mince the garlic rather than chopping it. The sauce is quite delicate so you don’t want chunks of garlic in it.
- Don’t forget to reserve some of the pasta water to add to the sauce before serving. This stuff is like liquid gold and helps to bind & thicken the sauce as well as helping the sauce cling to the pasta spirals.
- Unless cooking for small children I always advise to add ½ teaspoon of salt to your pasta water for extra flavour.
- Add Some Spice! - If you like some spice in your pasta sauce, sprinkle in a teaspoon of chilli flakes or red pepper flakes for added heat.
- Make It Gluten-Free - Swap the pasta for gluten-free pasta and the Oatly cream for cashew cream to make the dish gluten-free. (Note - if you are in the US then Oatly is certified gluten-free)
Mo
So sorry. I gave the recipe five stars not three! Can you please amend? Thx.
Lauren Woodger
No problem! So glad you loved the recipe, thanks for reviewing! x