Creamy Pasta with Broccoli & Mushrooms

This Creamy Pasta with Broccoli & Mushrooms is the ultimate easy-to-make dinner. Vegan, gluten-free and taking just over 30 minutes to make, it's a winner! Recipe by Vancouver with Love.


  • 2 cups Uncooked Brown Rice Pasta
  • 1 tbsp Olive Oil
  • 2 Cloves Garlic, crushed
  • 6 Cremini or Chestnut Mushrooms, sliced
  • 1 cup Coconut Milk
  • 1 cup Broccoli florets
  • 3/4 cup frozen Peas
  • 4 medium Kale leaves, de-stemmed and thinly sliced
  • 1/2 cup White Beans
  • 1/4 cup chopped Parsley
  • Salt/Pepper, to taste


  1. Cook pasta in boiling salted water according to package directions. Drain and set aside.
  2. In a saucepan, heat the olive oil on a medium heat and gently sauté the garlic for about 30 seconds, stirring constantly.
  3. Add the sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
  4. Add the coconut milk, broccoli, frozen peas and beans (if using) to the pan
  5. Bring the mixture to a boil, reduce the heat slightly and allow it to bubble gently for 5 minutes.
  6. Stir in the Kale and Parsley.
  7. Finally, stir in the cooked pasta and season generously with salt and pepper. Serve in large bowls and enjoy!

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

LunchDinnerGluten Free

Guest Blogger Elizabeth Emery – Vancouver With Love

Food for me is a passion. I find it strange when people comment on the restrictions of a plant-based diet, because to me there is huge variety in it. In fact, I’m probably more adventurous with food now than I was before I turned vegan. I love colour and vitality in my recipes as well as simplicity and elegance. See all recipes by Elizabeth

Leave a Rating or Comment

  • no rating