Creamy Vegan Pasta With Broccoli

Make this creamy vegan pasta with broccoli using simple ingredients in under 15 minutes! The sauce is smooth and savory, with a great cheesy flavor. You'll love this for a family-friendly weeknight dinner, or quick lunch!

As far as vegan weeknight dinners go, pasta is at the top of my list of favorites. Especially creamy pasta, with a quick, luxurious sauce and broccoli florets. Seriously, this recipe is so good and I make it so often, I'm surprised it's taken me this long to share it!

As someone who keeps busy all the time, I need my meals to be simple, straightforward and fuss-free. But at the same time, I never compromise on flavor and comfort! This amazing pasta recipe ticks all the boxes. Not only is it comfort food perfection, but requires nothing complicated at all. Whether you're a busy student or professional, or looking for a new family favorite, you need to give this meal a go!

What's to love about this creamy vegan pasta recipe

• It's incredibly delicious and flavorful. Despite the simplicity of the ingredients, the deliciousness not to be missed. It's cheesy and savory, with plenty of depth. The secret ingredient here is miso paste, which adds a great umami flavor.
• The texture is smooth and creamy. You just can't go wrong with a creamy pasta dish for dinner. While I use cashews a lot, such as in my vegan Alfredo sauce, this recipe doesn't require cashews, making it even simpler.
• It's ready in under 15 minutes. Yep, that's all you need in terms of time. So, it's amazing for a weeknight after a long day, or a lunch when you don't have a lot of time to spend in the kitchen.
• It's made using simple and accessible ingredients. There's no super long ingredient list, and you probably have most of them in your pantry already.
• It's completely dairy-free, just like all the recipes on this website, but even non-vegans won't be able to tell the difference! So, this is the perfect recipe to make for fussy eaters, or people who are skeptical about the deliciousness of vegan food.
• This is an easy way to eat more broccoli! Broccoli is an amazing vegetable, and here it adds both texture and flavor without taking away from the cosiness of the whole dish. So, if you don't like salad but still want to eat more broccoli, this creamy vegan pasta is the ideal recipe for you.

Ingredients and substitutions

• Pasta of your choice. I typically use fettuccini or spaghetti for this recipe, but any pasta variety will work.
• Olive oil. This is used for cooking the vegetables. You can also use vegan butter.
• Onion and garlic. These are cooked at the start and naturally add plenty of flavor to the dish.
• Broccoli. You can use either fresh or frozen broccoli depending on personal preference or what you have on hand.
• Mushrooms. You can use varieties such as cremini, oyster or shiitake.
• Coconut milk. I use full fat coconut milk from a can, but you can use low fat if you'd prefer, or another plant based milk of your choice (but keep in mind it may not be as creamy).
• Miso paste. This is a key ingredient for creating a umami flavor.
• Tahini. This adds richness and earthiness, also helping create a thicker texture.
• Cornstarch. This is used to thicken the sauce. Tapioca flour, or all-purpose flour also work well.
• Grated vegan cheese. Optional, but very much recommended!

How to make creamy vegan pasta

It's incredibly easy! Start by cooking the pasta according to packaging instructions. This usually takes around 10-12 minutes.

Meanwhile, heat the olive oil in a large pan or skillet over a medium heat. Add the onion and garlic and cook for 5 minutes, until they are softened and fragrant.

Now add the broccoli and mushrooms, cooking for around 3-4 minutes more, until the mushrooms soften and the broccoli is bright green.

Now add the broccoli and mushrooms, cooking for around 3-4 minutes more, until the mushrooms soften and the broccoli is bright green.

Add the coconut milk, miso paste and tahini. Stir together thoroughly for a couple of minutes.

Drain the pasta when done, but retain ½ cup pasta water. Add the cooked pasta, the pasta water, cornstarch and vegan cheese to the pan/skillet, and toss together with the sauce using kitchen tongs until the vegan cheese melts.

Season to taste with salt and pepper, then serve!

Storage instructions

This creamy pasta is best eaten straight away from the most ideal texture and flavor. However, you can keep it in the fridge for up to 2-3 days in an airtight container. Reheat on the stove, adding a splash of plant based milk as you stir. Unfortunately, this recipe does not freeze well as freezing will ruin the texture of the sauce.

What else can I add to vegan broccoli pasta?

This recipe is super versatile. You can add other vegetables of your choice: for instance, cauliflower, zucchini, asparagus, bell peppers, roasted butternut squash, and so much more. It's great for using up leftover vegetables!

I also love adding leafy greens at the end of the cooking process and stirring for a few minutes to allow them to wilt. Kale and spinach work very well.

You can also add beans/pulses of your choice. For instance, chickpeas, black beans, or tinned lentils would work well in this recipe. Or, you can add crumbled tofu for an amazing texture. I also love adding homemade vegan chicken.

Other amazing vegan pasta recipes

• My roasted red pepper pasta is an amazing fail-proof recipe!
• Try out avocado pasta that's super beginner-friendly.
• My one pot chickpea pasta is great for a weeknight meal.
• If you love pasta salads, try out my macaroni salad with tofu 'feta'.
• A cold spaghetti salad with balsamic tofu is also delicious!

If you give this creamy vegan pasta with broccoli a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

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