So there’s been a creamy pasta dish that I’ve been making for awhile that I hadn’t got around to sharing on my site….not sure why but I think it’s high time I did.

I tried out Red Lentil pasta some months ago and maybe you would or wouldn’t think there’d be a huge difference in taste but to me, I LOVED it even more so than corn pasta or other common gluten free pasta. So if you can get access to it, try it. I got mine from Woolworths in the San Remo brand but I think there’re other brands around. If you can only find normal gluten free pasta, that will work just as well.

Now onto the dish. I usually make most of the dish in a pan, except for boiling the pasta and then serve it up. For once though I decided to add the extra step of baking it for 15 minutes after the pan for an extra firm taste with some breadcrumbs sprinkled across the top (you could add vegan cheese too) I loved it this way as well. It will take longer in the oven with the extra step. So if you want it done quick, eat once you’ve mixed it in pan, if you don’t mind waiting 15 mins longer…then add to the oven after you’ve finished in the pan.

This is where it’s ready to either eat now or add to the oven for that little extra with the breadcrumbs and/or vegan cheese.

The results once it’s out of the oven (and I stole a piece already).

Print Pin

Creamy Mushroom Broccoli Pasta

Course Main Course

Keyword baked pasta, broccoli, coconut, creamy, mushroom, pasta

Prep Time 20

Cook Time 35

Servings 3 serves

Ingredients

1 Zucchini – sliced into small pieces
1 head Broccoli – cut into small florets
1 Onion – chopped into pieces
4-6 medium Mushrooms (you can use button or fiel– sliced
1 tsp Minced Garlic
3 tsp Vegan Chicken Stock Powder
1 Tbsp –Nutritional yeast
¼ tsp Onion Powder
½ tsp Curry Powder
1 x 400ml can of Coconut Milk
250 gms Gluten Free Red Lentil Pasta

Instructions

Pre-heat the oven to 180c
Saute the onions in a medium pan for a couple of minutes
Add in the chopped zucchini and saute for a further minute or 2 then add in the mushrooms & minced garlic
Meanwhile cook the pasta…and if you have a steamer pot…add the broccoli over the top to steam whilst the pasta cooks
Turn the heat for the pan down to medium-low and add in the chicken stock powder, nutritional yeast, onion powder and curry powder to the pan and mix it through;
Then add in the coconut milk and mix and let it simmer for a minute or two
Drain the pasta and broccoli and add them to the creamy coconut sauce in pan and mix well.
Now you could serve it up right now as it is and have it nice, creamy and delicious…but if you want to add in a little extra crunch and baked firmness.
Pour the pasta mix into a baking dish and sprinkle some gluten free breadcrumbs across the top and bake for 15-20 minutes then serve.

Notes

If you would prefer to use a lower fat substitute for the Coconut Milk, you could do 50/50 ratio with 50% Coconut Milk and the other 50% being a plant based milk like Almond Milk. You could also try to completely substitute the Coconut Milk and only use the plant based milk (between 1-2 cups), baring in mind this will change the flavour profile and you may need to then thicken the sauce a little by mixing 1 Tbsp of Corn Flour in 3 Tbsp of cold water and adding it to the pasta.