This creamy vegan pasta with broccoli is ideal for a quick vegan weeknight dinner that's ready in 15 minutes! Made with simple ingredients, it's a fuss-free pasta meal that the whole family will love.
Cook the pasta according to packaging instructions. This usually takes around 10-12 minutes.
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.
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!
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Notes
This pasta dish is best served straight away, but you can keep it in the fridge for 2-3 days in an airtight container. Reheat on the stove, adding a splash of plant based milk as you stir.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!