Broccolini pasta, let's discuss. How am I 26 years old and just trying this for the first time? I actually didn't know broccolini was a thing until this year. I guess because I never noticed it in the produce department. And then there's the fact that I didn't even eat vegetables until I was like 20, so why would I have noticed broccolini?
So here's my unbiased, honest opinion of it. It ROCKS. And here's why: It has a mild taste and it doesn't have that strong smell that broccoli gives off when cooking. It's similar to asparagus in taste and texture – but it's wayyyy less expensive. (Guys. I am NOT paying $7 for a pound of asparagus.) Broccolini is also super versatile and easy to cook. You can oven roast it like other veggies. Or add it to a stir fry. Or chop it up and toss it into an omelette. Or you can toss it into a broccolini pasta.
Let's talk about that last idea. 👆 Maybe elaborate on it a bit. I'm talking about sautéing the broccolini until it's mostly tender with just a hint of crunch left. (Just like asparagus. 😏) Then adding mushrooms for a quick minute. And then wrapping it all together a garlicky white wine sauce over al dente penne pasta. This is weeknight dinner perfection and I want it all year long.
Crowd pleaser? Check.
With this broccolini pasta, we are winning the dinner game, fam.Print
Broccolini Pasta with Creamy White Wine Sauce
- Total Time: 35 minutes
- Yield: 4 1x
This recipe for broccolini pasta uses penne, mushrooms, and a creamy, vegan garlic white wine sauce. It's a perfect simple yet fancy weeknight dinner!
- 2 Tablespoons oil
- 1 lb. broccolini
- ¼ cup vegetable broth
- 2 cups baby portobello mushrooms
- sea salt
- 2 cups penne pasta
- 2 Tablespoons oil
- 3 cloves garlic, minced
- 3 Tablespoons white wine vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon red chili flakes (optional!)
- 12-15 oz. coconut milk, canned
- 1 Tablespoon nutritional yeast (what's nutritional yeast? let me explain – click here!)
- In a large skillet (we prefer our cast iron), heat 2 tablespoons of oil to medium.
- Add broccolini, salt, and ¼ cup vegetable broth. Saute for 20 minutes, stirring occasionally.
- Add mushrooms and continue to saute for 5 more minutes.
- Use tongs to remove the broccolini and mushrooms from the skillet. Set aside for later.
- Cook until al dente. Drain and return to pot. Toss with a teaspoon of oil to prevent sticking.
- In the same skillet that you used for the vegetables, add 2 Tablespoons of oil and decrease the heat to medium-low. Add garlic and saute 3 minutes until golden brown.
- Add white wine vinegar, lemon juice, chili flakes (optional!), coconut milk, and nutritional yeast.
- Stir to combine. Add pasta, broccoli, and mushrooms. Cover and continue to cook. Cook 8 minutes.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main
- Calories: 277
- Sugar: 3.6 g
- Sodium: 122 mg
- Fat: 8.3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 41.8 g
- Fiber: 5.5 g
- Protein: 11.1 g
- Cholesterol: 0 g
Oops. How much coconut milk is required?
Hi Val – Eeeek! I can't believe I left that quantity out. Sorry about that. Start with about 3/4 of a can of coconut milk (whole, not low fat). If you prefer more sauce, add the remaining 1/4 of the can.
Karen @ The Food Charlatan
Okay I'm not kidding I literally just bought my first broccolini TODAY, made it and am posting the recipe tonight. I will have many of the same things to say as you: broccolini, where have you been all my life?? This looks amazing!
Hi Karen! I LOVE your blog. <3 I'm glad we're in the broccolini boat together. It's a new favorite! We bought a huge bunch of it so I have another recipe coming soon, too. :D I gotta check out your recipe!