We make this Mushroom Broccoli pasta on a regular basis, switching out the spices and vegetables depending on what we have on hand. It’s a great one to make if you’re on a trip away from home because all of the ingredients are easy to find.
- Feel free to play around with the veggies and spices used in this recipe. We really enjoy portobello’s not just for their flavor, but for the meaty and hearty consistency they bring to a dish.
- We prep a lot of our veggies on Sunday’s so we have them on hand for whatever easy meal we want to throw together. For this recipe, I had onions, mushrooms and broccoli already ready to go, and could have prepped the spinach ahead of time as well.
- You can either cook the pasta al dente to ensure it doesn’t break when mixing in all of the ingredients, or also add it in later. I just like to make sure the pesto really clings to the pasta because it brings a whole extra flavor level to the dish.
- Note: You can easily cook all of the veggies in the big pot, instead of separately. But, I wanted to show you how you can also cook veggies separately and layer flavors on them which really makes a difference in building spices and flavor in a recipe. But, it can take more time.
- If you cook the veggies all in the big pot, cook the garlic and onion per below, then add and cook the mushrooms, then the broccoli, spices and a little bit of water to help steam the broccoli. Then add the vegan sausage, pasta, pesto, sauce, spices and the vegan sausage. Stir in the spinach last until it wilts, then serve.
The written recipe for this pasta is below, or you can also check out the video of the recipe here:
If you make this recipe, be sure to tag us on Instagram or Facebook @theurbanveg. We can’t wait to hear how it goes!