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Broccolini Pasta with Creamy White Wine Sauce – This recipe is perfect for weeknight dinners. It's so simple but looks and tastes fancy! The sauce is vegan too.

Broccolini Pasta with Creamy White Wine Sauce

  • Author: Jordan Cord
  • 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
  • 1/4 cup vegetable broth
  • 2 cups baby portobello mushrooms
  • sea salt


  • 2 cups penne pasta
  • oil
  • salt
  • water


  • 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!)



  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.


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


  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.
  • 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