Creamy One-Pot Vegan Pasta with Broccoli

One Pot Cheesy Vegan Pasta with Broccoli and Mushrooms

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.
Servings 16 cups


  • 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


  • 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.

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