Description
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!
Ingredients
Scale
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
- In a large skillet (we prefer our cast iron), heat 2 tablespoons of oil to medium.
- Add broccolini, salt, and 1/4 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.
Pasta
- Cook until al dente. Drain and return to pot. Toss with a teaspoon of oil to prevent sticking.
Sauce
- 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
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