October 4, 2012

Creamy Broccoli and Mushroom Pasta


The other night I was thinking about things that I have eaten since I have been vegan. One of those things was a delicious creamy pasta. So, last night I decided to cook up my own version and it was amazingly tasty. The parmesan goes so well with the creamy mushrooms, the salty broccoli and the toasted pine nuts with the touch of heat from the red chilli flakes. Yum yum yum! Jerome gave it 1000/10 so that gives you an idea of how much he liked it haha. I recommend that you try this if you are craving a creamy-based pasta dish.

As I mentioned in my last post, Jerome has been very handy around the house lately with his little windowsill herbs, wheat grass and building his little chopping boards. Our house has always had that black and white, clean Ikea-style modern look as I like an organised and overly neat house. However, recently we have been changing bits of pieces by adding a few little black boards, rustic tin pots for our herbs, vintage cushion covers etc... I think I am a bit over the white modern look now and want to go for a more cutesy/rustic white style. I will still have everything white and black but just the addition of some cute little rustic pieces in the same colour scheme. The most exciting thing is that Jerome has taken our bed apart and is building us a white-washed wooden bed head and base that will look really cute! It will have two little hooks so that we can drape across a string and peg on our black and white photos to it. I am really excited about it! Anywho, that is what is on my mind today hehe. Please try this recipe and let me know if you enjoy it as much as I do ^-^ <3 

 serves 4


Pasta Ingredients:
   400g pasta shells
   2 tablespoons olive oil
   280g broccoli florets
   salt and freshly cracked black pepper
   100g mushrooms, halved
   2 large garlic cloves, crushed
   1/4 cup pine nuts
   1/3 cup cooking water from the pasta shells
   1/4 cup parsley leaves, finely chopped
   1/2 teaspoon red chilli flakes
   1/4 cup vegan parmesan cheese (or store-bought)
   1 cup tightly packed rocket leaves

Tofu Mayonnaise (Makes 1 cup)
   150g silken tofu

   1/2 tablespoon water
   1/8 teaspoon salt
   1/2 tablespoon lemon juice
   2 1/2 teaspoons brown sugar 
   1 1/2 teaspoons dijon mustard
   1/2 tablespoon olive oil
   1 1/2 teaspoons white vinegar

  1. Cook pasta in a pot according to packet instructions.
  2. Make the tofu mayonnaise - Add all mayonnaise ingredients to a food processor or blender and process until completely smooth. Set aside. 
  3. Prepare the vegan parmesan cheese if you are making it from scratch.
  4. In a pan on high heat, add the oil and broccoli florets. Season with a good pinch of salt and pepper and fry until the broccoli has softened and is slightly browned.
  5. Add the mushrooms, garlic and pine nuts. Sauté until the mushrooms have softened and decreased in size and the garlic is fragrant. Take off the heat.
  6. Once the pasta has cooked, take off the heat and drain into a colander saving 1/3 cup of the cooking water. Set aside.
  7. Add the pasta shells, mayonnaise, cooking water, pepper flakes and fresh parsley to the pan with the broccoli and the mushrooms. Toss to combine until the mayonnaise has evenly coated the pasta. 
  8. Put the pan back on low heat and stir through until the sauce has heated through. Taste and season with more salt and pepper if needed. Take off the heat and pour into a large serving bowl.
  9. Stir through the parmesan cheese and rocket leaves until combined.
  10. Serve with lemon wedges, extra parmesan cheese and salt and freshly cracked black pepper.

  • If you are purchasing the parmesan cheese from the store, the taste of the dish will vary slightly to mine. If you would like it to taste exactly the same as mine you can make the recipes from scratch with the link provided.

18 comments:

  1. MMMMMMMMM,..;a very Spring like dish! I love it! I also just gave you an AWARD! Yeah!!! http://sophiesfoodiefiles.wordpress.com/2012/10/04/vegan-breakfast-smoothy-some-awards/

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    1. AWWWW! Thank you so much! I really enjoyed reading your post. How sweet... you make me smile everyday with your comments hehe :)

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  2. Your recipe reminds me of Cream and Broccoli soup that I haven't eaten for a while.)) Your dish looks great - I will try it on weekends.

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    1. Hi Venera! OOooo I haven't head Cream of Broccoli soup for a while too... I hope you enjoy it :)

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  3. Loving the look of this dish and the fact I have all the ingredients needed!
    Thanks so much for sharing with us. :)

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    1. Hi Nina,
      Yay, now you can make it hehe! Thank you... it really was a delicious dish :)

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  4. I think i will be making this for dinner tonight! Truly amazing looking food ideas on here :)

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    1. Hi Maria! Oh thank you hehe :) I hope you enjoy it!

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  5. I can not tell you enough how much I love this dish! Perfect flavour combination and it looks absolutely beautiful...thanks for sharing...

    -Shannon

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    1. Hi Shannon,

      Thanks so much! I really enjoyed it as well. It is so delicious :)

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  6. Madison,
    Haven't made the recipe yet but plan to, it looks delicious! Quick suggestion: Can you have Jerome set up the site with a print icon for those of us who want to print only the recipe?
    Thanks, great site.
    Dan

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    1. Hi Dan,
      Yes we can. I will organise that soon for you :)

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  7. This was amazing. I had no idea that vegan mayo was so easy to make… this changes everything!

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    1. Hi Jayphen, I am glad that you liked it! it really is delicious yummy yummy. A lot healthier than a non-vegan version too!

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  8. I just tried it but made my own white sauce with milk... It turned out amazing! Thank you so much! :)
    At least now my mum thinks I know how to cook! Hehe!

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  9. I can't wait to try this. I had to look up 'rocket leaves' to find out what they were. . .lol!

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    1. Hi Gail! Oh yay! Hehe... we call them rocket leaves in Australia :)

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