Description
A delightful Vegan Mushroom Broccoli Pasta that’s quick to prepare, rich in flavor, and perfect for any occasion.
Ingredients
Scale
- 250 g whole grain pasta (spaghetti or penne)
- 200 g fresh broccoli, cut into florets
- 250 g fresh mushrooms, sliced
- 2–3 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil)
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional)
- Fresh basil for garnish
Instructions
- Cook the pasta: In a large pot filled with lightly salted water, bring it to a boil. Add the pasta and cook according to the package instructions until al dente. Add the broccoli florets in the last 2-3 minutes of cooking, drain, and set aside.
- Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté for about 30 seconds.
- Add the mushrooms: Toss in the sliced mushrooms, sautéing until soft and lightly browned, about 5 minutes.
- Combine pasta and broccoli: Fold the cooked pasta and broccoli into the pan with the mushrooms. Sprinkle in the Italian herbs, salt, and pepper, mixing thoroughly for about 2-3 minutes.
- Sprinkle nutritional yeast over the pasta if desired, mixing it in carefully.
- Plate and garnish: Remove the pan from heat, plate the pasta, and garnish with fresh basil.
Notes
Make-ahead by preparing the pasta and broccoli ahead of time. Customize by adding other vegetables like spinach or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg