Creamy Mushroom Broccoli Pasta
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.