Description
A comforting and nutritious creamy pasta dish featuring mushrooms and broccoli, delivering over 15 grams of plant-based protein per serving.
Ingredients
Scale
- 2 heaped cups pasta (gluten-free if needed), uncooked
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 6 medium crimini mushrooms, sliced
- 1 cup full-fat coconut milk
- 1 heaped cup broccoli, cut into small florets
- ¾ cup frozen peas
- Salt & pepper to taste
- ½ cup white beans (such as cannellini), rinsed & drained
- 3 kale leaves, de-stemmed and thinly sliced (or ¼ cup chopped parsley)
- Vegan parmesan cheese, for serving
Instructions
- Cook pasta as per package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet or pot on medium-high heat. Gently sauté garlic for 30 seconds, stirring constantly.
- Add sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
- Add coconut milk, broccoli, frozen peas, and beans (if using) to the pan. Bring to a boil, reduce to low heat, and allow to bubble gently for 5 minutes.
- Season to taste with salt and pepper; stir in kale if using. Cook for 2 more minutes.
- Stir in cooked pasta and serve immediately, optionally topping with vegan parmesan.
Notes
Add a squeeze of lemon for extra brightness and consider adding nutritional yeast for a cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg