Broccolini Pasta with Creamy White Wine Sauce

Broccolini. 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 with some 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.

Easy? Check.
Fancy-looking? Check.
Crowd pleaser? Check.

We are winning the dinner game, fam.

Broccolini Pasta with Creamy White Wine Sauce

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!

• Author: Jordan Cord
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main

Scale 1x2x3x

Ingredients

Vegetables

• 2 Tablespoons oil
• 1 lb. broccolini
• 1/4 cup vegetable broth
• 2 cups baby portobello mushrooms
• sea salt

Pasta

• 2 cups penne pasta
• oil
• salt
• water

Sauce

• 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!)

Instructions

Vegetables

1. In a large skillet (we prefer our cast iron), heat 2 tablespoons of oil to medium.
2. Add broccolini, salt, and 1/4 cup vegetable broth. Saute for 20 minutes, stirring occasionally.
3. Add mushrooms and continue to saute for 5 more minutes.
4. Use tongs to remove the broccolini and mushrooms from the skillet. Set aside for later.

Pasta

1. Cook until al dente. Drain and return to pot. Toss with a teaspoon of oil to prevent sticking.

Sauce

1. 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.
2. Add white wine vinegar, lemon juice, chili flakes (optional!), coconut milk, and nutritional yeast.
3. Stir to combine. Add pasta, broccoli, and mushrooms. Cover and continue to cook. Cook 8 minutes.

Nutrition

• 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