Name: Vegetarian Mushroom and Broccoli Pasta Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 350–400 g dried fettuccine, tagliatelle, penne or rigatoni; 500–600 g mixed mushrooms (cremini + shiitake/oyster), thickly sliced; 400–500 g broccoli, cut into bite-sized florets; 3–4 tbsp extra-virgin olive oil; 1–2 tbsp butter (or extra olive oil for vegan); 4–5 fat garlic cloves, thinly sliced; 1 large shallot or small onion, finely diced; 100–120 ml dry white wine; 200–250 ml heavy cream (or oat cream / full-fat coconut milk for vegan); 2 tsp fresh thyme leaves (or ¾ tsp dried); ½ cup freshly grated Parmesan (or 4–5 tbsp nutritional yeast + 1 tsp white miso for vegan); Salt & freshly ground black pepper, to taste; Optional: pinch chili flakes, fresh parsley for garnish

This Vegetarian Mushroom and Broccoli Pasta combines tender fettuccine or penne with golden sautéed mushrooms, bright green broccoli florets, plenty of garlic, a splash of white wine, a touch of cream (or plant-based alternative), fresh thyme, and a generous shower of Parmesan (or nutritional yeast). Silky, earthy, and comforting—ready in under 30 minutes.

Why You’ll Love This Recipe

You’ll adore this Vegetarian Mushroom and Broccoli Pasta because it delivers big, cozy Italian-American comfort in one pan with very little effort. The mushrooms turn deeply savory and meaty, the broccoli stays vibrant and crisp-tender, and the garlicky, lightly creamy sauce clings to every piece of pasta perfectly.

It feels indulgent—rich without being heavy, elegant without being fussy. It’s naturally adaptable (easy vegan swap), uses mostly pantry staples plus two fresh vegetables, comes together fast enough for busy weeknights, yet looks and tastes special enough to serve guests or celebrate a quiet Friday at home.

The aroma of garlic, thyme, and wine filling the kitchen is pure happiness, and every bite is satisfying, nourishing, and deeply craveable.

Yield: 4 generous servings

Vegetarian Mushroom and Broccoli Pasta Recipe

Creamy vegetarian mushroom & broccoli pasta—garlicky, earthy, comforting, and ready in under 30 minutes!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

350–400 g dried fettuccine, tagliatelle, penne or rigatoni
500–600 g mixed mushrooms (cremini + shiitake/oyster), thickly sliced
400–500 g broccoli, cut into bite-sized florets
3–4 tbsp extra-virgin olive oil
1–2 tbsp butter (or extra olive oil for vegan)
4–5 fat garlic cloves, thinly sliced
1 large shallot or small onion, finely diced
100–120 ml dry white wine
200–250 ml heavy cream (or oat cream / full-fat coconut milk for vegan)
2 tsp fresh thyme leaves (or ¾ tsp dried)
½ cup freshly grated Parmesan (or 4–5 tbsp nutritional yeast + 1 tsp white miso for vegan)
Salt & freshly ground black pepper, to taste
Optional: pinch chili flakes, fresh parsley for garnish

Instructions

Bring a large pot of heavily salted water to a rolling boil—add pasta and cook until al dente (usually 1–2 minutes less than package directions).
While water heats, heat 2 tbsp olive oil and 1 tbsp butter in a very large skillet or Dutch oven over medium-high until shimmering.
Add sliced mushrooms in a single layer (batch if needed)—let sit undisturbed 3–4 minutes until deep golden, then stir and cook another 3–4 minutes until browned and moisture evaporates. Remove to a plate.
Add remaining 1 tbsp olive oil and butter to the pan, then sauté shallot/onion 2–3 minutes until soft.
Toss in sliced garlic and thyme—cook 60 seconds until fragrant (don’t let garlic brown).
Pour in white wine, scrape up any golden bits, and let bubble 1–2 minutes until reduced by half.
Lower heat to medium-low, pour in cream (or plant-based alternative), add a generous pinch of salt, pepper, and chili flakes if using—simmer gently 3–4 minutes until slightly thickened.
Add broccoli florets and cooked mushrooms to the sauce—stir and cook 3–4 minutes until broccoli is bright green and crisp-tender.
Stir in grated Parmesan (or nutritional yeast + miso mixture) until melted and sauce is silky. Taste and adjust seasoning—more salt, pepper, or a squeeze of lemon for brightness if desired.
Reserve 1 cup pasta water, drain pasta, then immediately add it to the sauce pan. Toss vigorously over low heat, adding splashes of pasta water until sauce coats every piece lusciously. Serve hot with extra black pepper, fresh parsley, and more Parmesan—twirl your fork and enjoy this creamy, earthy, vegetarian mushroom-broccoli masterpiece!

Notes

Use the freshest mushrooms and broccoli possible—flavor and texture are everything. Don’t overcook broccoli; it should have a slight bite. Vegan version is excellent with oat cream and nutritional yeast—add an extra clove of garlic and more thyme for depth. Reserve plenty of pasta water; it’s magic for sauce consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 139Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 27mgSodium 558mgCarbohydrates 7gFiber 1gSugar 1gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cook pasta in very well-salted water and reserve a big cup of starchy pasta water before draining—it’s the secret to silky sauce. Don’t overcrowd the mushrooms—give them space to brown properly (batch if needed).

Add broccoli toward the end so it stays bright green and snappy. Finish sauce off the heat or very low to prevent cream from splitting. Taste and season generously right before combining with pasta—mushrooms and broccoli drink up salt and acid.

For extra richness, swirl in a knob of butter at the end. Grate fresh Parmesan over the finished dish for maximum aroma and melt.

Ingredients Notes

Mixed mushrooms (cremini/baby bella + shiitake or oyster) are essential—cremini give mild earthiness and firm bite; shiitake add deeper savoriness and chew. Fresh broccoli florets bring sweetness, crunch, and beautiful color—cut into even pieces so they cook uniformly.

Garlic (lots!) and shallot or onion create the aromatic foundation. Dry white wine adds brightness and complexity—use something you’d drink. Heavy cream (or oat/coconut cream for vegan) makes the sauce luxurious and clingy.

Fresh thyme leaves release gentle herbal perfume. Parmesan (or nutritional yeast + pinch miso for vegan) brings nutty, salty depth.

Good extra-virgin olive oil and a little butter (or more oil) add richness. Wide or short pasta (fettuccine, tagliatelle, penne, rigatoni) holds sauce beautifully.

Variations and Substitutions

Make it vegan with full-fat oat cream, coconut cream, or cashew cream + nutritional yeast. Add spinach, kale, or peas in the last minute for extra greens. Include caramelized leeks, roasted garlic, or sun-dried tomatoes for deeper flavor.

For protein boost, toss in white beans, chickpeas, crispy tofu, or sautéed tempeh. Go lighter with half-and-half or evaporated milk. Add chili flakes, fresh chili, or a swirl of chili crisp for heat.

Make it truffle-style with truffle oil or shaved truffle at the end. Use different mushrooms—wild chanterelles or morels for luxury.

Swap broccoli for broccolini, asparagus, zucchini ribbons, or green beans. Turn it into a baked pasta by transferring to a dish, topping with more cheese, and broiling 3–5 minutes.

Storage Options

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk/cream or reserved pasta water to loosen and revive sauce (microwaving can separate the sauce).

Avoid freezing—cream sauces can split and broccoli becomes mushy when thawed. Best enjoyed fresh, but sauce and cooked pasta can be stored separately 2–3 days refrigerated for quick re-assembly.