One Pot Cheesy Vegan Pasta with Broccoli and Mushrooms
Delightfully cheesy and satisfyingly creamy, this vegan pasta with broccoli and mushrooms hits all the right notes of a comforting yet healthy pasta dish.
Ingredients
- 16 oz chickpea protein pasta Barilla is a good brand
- 12 oz broccoli, sliced
- 2 cups vegetable broth
- 2 16 oz packages mushrooms, quartered
- 2 medium zucchini, quartered lengthwise and sliced (about 4 cups)
- 2 medium yellow squash, quartered lengthwise and sliced (about 2 1/2 cups)
- 1 1/2 cups slivered red bell pepper
- 1 cup chopped onion
- 6 cloves garlic, minced
- 1/2 cup tahini or cashew butter
- 6 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- 4 tsp Dijon mustard
- Sea salt, to taste
- Ground pepper, to taste
Instructions
- In a large pot, cook pasta according to package directions. Reserve 3 cups pasta cooking water. Drain and set aside.
- In the same pot, cook broccoli with 1/2 cup of the vegetable broth over medium high heat about 3 minutes. Add the mushrooms, zucchini, squash, bell pepper and onion; cook 5 minutes until crisp but tender, stirring frequently. Remove from heat; add pasta and squash.
- In a bowl, whisk the remaining 1 1/2 cups broth, garlic, tahini, nutritional yeast, lemon juice, Dijon, salt and pepper. Add to pasta mixture and toss to combine. Add reserved pasta water a little at a time until creamy. Return to heat. Season with salt and pepper.
