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+ servings

Hearty Mushroom Broccoli Pasta (Vegan)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch/ Dinner
Servings 4 people


  • 3 cloves garlic
  • 1 cup white or yellow onion
  • 8 oz spiral pasta
  • 2 cups fresh spinach
  • 2 cups portobello mushrooms
  • 2 cups broccoli
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cayenne optional for heat
  • 1/4 cup vegan pesto
  • 2 field roast sausages or other vegan sausages of your choosing
  • 12 oz basil or arrabiata flavored pasta sauce
  • 1/2 tsp ground pepper
  • 1 tbsp nutritional yeast optional for serving
  • Fresh Basil optional for serving


  • Fill a large pot with water and heat to boiling.
  • While the water is boiling, prep your veggies. Mince the garlic, and chop the onion, broccoli and mushrooms. Prepare the spinach leaves if using un-bagged spinach.
  • The water should be done boiling. Add the pasta and cook until al dente, about 5 minutes. Drain the pasta in a colander then return to the large pot.
  • While the pasta is boiling, heat a small skillet on medium heat and add a tsp of oil. Let it heat for a minute and add the garlic for 20-30 seconds (until fragrant). Add the onions and cook until translucent. Then, add the broccoli and water, 1/2 tsp of oregano and 1/2 tsp salt (the water helps steam the broccoli). Once cooked through, add the broccoli to the pasta.
  • In the same skillet where you cooked the broccoli, add the mushrooms. Cook for a minute, then add the paprika. Cook for a minute or two more, until they are cooked through and add to the broccoli and pasta.
  • Heat the large pot with the broccoli, mushrooms and pasta to medium and add the pesto. Mix well. Then add the vegan sausages, the rest of the oregano and salt and the cayenne.
  • Add in the pasta sauce and pepper and mix well. Fold in the spinach, mixing a few times so that it wilts into the pasta.
  • Serve in bowls, topped with nutritional yeast and basil and enjoy!
Keyword vegan pasta
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