Description
A quick and delicious vegan creamy pasta featuring mushrooms, broccoli, and peas simmered in full-fat coconut milk, with an optional addition of white beans and kale for extra protein and greens. This comforting dish is perfect for a wholesome weeknight dinner, ready in just 25 minutes.
Ingredients
Pasta
- 2 heaped cups your favorite pasta (gluten free if needed), uncooked
Vegetables & Aromatics
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 6 medium crimini mushrooms, sliced
- 1 heaped cup broccoli, cut into small florets
- ¾ cup frozen peas
- ½ cup white beans (such as cannellini), rinsed & drained
- 3 kale leaves, de-stemmed and thinly sliced (or ¼ cup chopped parsley)
Dairy & Seasoning
- 1 cup full fat coconut milk
- Salt & pepper, to taste
- Vegan parmesan cheese, to serve (optional)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside for later.
- Sauté Garlic: While the pasta cooks, heat olive oil in a large skillet or pot over medium-high heat. Gently sauté the crushed garlic for about 30 seconds while stirring constantly to avoid burning and release the aroma.
- Add Mushrooms: Add the sliced crimini mushrooms to the skillet and continue sautéing for 4 minutes, stirring regularly until the mushrooms soften and release their moisture.
- Add Coconut Milk and Vegetables: Pour in the full-fat coconut milk along with the broccoli florets, frozen peas, and rinsed white beans (if using). Bring the mixture to a boil, then reduce the heat to low and allow it to simmer gently for 5 minutes to cook the vegetables through and thicken the sauce slightly.
- Season and Add Greens: Season the mixture with salt and pepper to taste. If using kale, stir in the thinly sliced leaves and continue cooking for an additional 2 minutes until the kale wilts and the flavors meld.
- Combine and Serve: Stir the cooked pasta into the creamy vegetable mixture until well combined. Serve immediately in large bowls and optionally top with vegan parmesan cheese for added flavor.
Notes
- Use gluten-free pasta if you require a gluten-free meal.
- Full-fat coconut milk gives the sauce its creamy texture and rich flavor; avoid light versions for best results.
- White beans add protein and creaminess; you can omit if preferred or substitute with chickpeas.
- Kale adds a nice earthy flavor and nutrients but can be replaced with parsley for a lighter green option.
- Adjust seasoning according to taste and dietary requirements.
- Serve immediately to enjoy the creamy texture before the sauce thickens too much.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
