I enjoy this recipe because it comes together in just 20 minutes while delivering restaurant-quality flavor. The earthy mushrooms, vibrant broccoli, and bright lemon complement each other beautifully. I also appreciate that the creamy sauce is made without dairy, making it a great option for those looking for a plant-based meal. The generous amount of garlic creates a bold flavor that makes every bite memorable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta of choice
1 head broccoli, chopped into florets
8 ounces baby bella mushrooms
2¼ cups unsweetened plain non-dairy milk
3–4 tablespoons lemon juice (about 2 large lemons)
12 large garlic cloves, minced
3 tablespoons brown rice flour
1½ teaspoons salt
3 tablespoons olive oil, divided
¼ teaspoon black pepper, or to taste
Optional: ½ teaspoon lemon zest
Directions
I bring a large pot of salted water to a boil and cook the pasta according to the package directions.
While the pasta cooks, I gently wipe the mushrooms clean and slice each mushroom into roughly four pieces.
I add the mushrooms and broccoli florets to a large skillet with 2 tablespoons of olive oil and a pinch of salt and pepper.
I sauté the vegetables for 5 to 7 minutes until tender and lightly browned.
If the mushrooms release excess liquid, I drain it from the pan and set the vegetables aside.
In a large pot, I heat the remaining olive oil and add the minced garlic.
I cook the garlic until it becomes fragrant and just starts to turn golden.
I stir in the brown rice flour and whisk until fully combined.
Slowly, I pour in the non-dairy milk while whisking continuously to create a smooth sauce.
I add the lemon juice and optional lemon zest.
I reduce the heat to low and simmer the sauce until it thickens, about 10 minutes.
If the sauce needs additional thickening, I whisk in another tablespoon of flour.
I season the sauce with salt and black pepper.
For an extra creamy texture, I blend the sauce using an immersion blender or a standard blender until completely smooth.
I add the cooked pasta, sautéed mushrooms, broccoli, and sauce together.
I stir everything until evenly coated and heated through.
I serve immediately with extra salt, pepper, or red pepper flakes if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
I sometimes add spinach or kale for extra greens and nutrition.
When I want additional protein, I mix in chickpeas, white beans, or grilled tofu.
I like using whole wheat pasta for a heartier texture and extra fiber.
For a little heat, I stir red pepper flakes directly into the sauce.
I occasionally add roasted asparagus or peas alongside the broccoli for more vegetable variety.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
The pasta may absorb some of the sauce as it sits, so I often add a splash of non-dairy milk when reheating.
To reheat, I warm it gently in a skillet over medium-low heat, stirring occasionally.
I can also microwave individual portions in 30-second intervals, stirring between each interval.
While it can be frozen, I find the texture of the sauce is best when enjoyed fresh or refrigerated.
FAQs
Can I use regular dairy milk instead of non-dairy milk?
Yes, I can substitute dairy milk if I do not need the recipe to be dairy-free, although the flavor and richness may vary slightly.
What type of pasta works best for this recipe?
I enjoy using penne, rotini, fettuccine, or linguine because they hold the creamy sauce particularly well.
Why should I blend the sauce?
I find that blending creates an exceptionally smooth texture and distributes the garlic flavor evenly throughout the sauce.
Can I make this recipe gluten-free?
Yes, I simply use my favorite gluten-free pasta and ensure the flour substitute is gluten-free.
How do I keep the sauce from becoming too thick?
I add a little extra non-dairy milk while reheating or serving if the sauce thickens more than I prefer.
Conclusion
I love how this Mushroom Broccoli Pasta with Lemon Garlic Cream Sauce transforms simple ingredients into a creamy, flavorful meal in just 20 minutes. The combination of tender vegetables, bright lemon, and rich garlic sauce creates a comforting dish that feels indulgent while remaining plant-based. Whether I make it for a busy weeknight dinner or a relaxing weekend meal, it always delivers satisfying flavor and texture in every bite.
Mushroom Broccoli Pasta with Lemon Garlic Cream Sauce is a creamy, flavorful pasta dish loaded with tender broccoli, savory mushrooms, and a bright lemon garlic sauce perfect for a satisfying meal.
Author:Ella
Prep Time:10 minutes
Cook Time:10 Minutes
Total Time:20 Minutes
Yield:4 servings
Category:Main Course, Pasta
Method:Stovetop
Cuisine:American, Mediterranean-Inspired
Diet:Vegan
Ingredients
12 ounces pasta of choice
1 head broccoli, chopped into florets
8 ounces baby bella mushrooms, sliced
2¼ cups unsweetened plain non-dairy milk (such as soy milk)
3–4 tablespoons fresh lemon juice (about 2 large lemons)
12 large garlic cloves, minced (about 3–4 tablespoons)
3 tablespoons brown rice flour
1½ teaspoons salt
3 tablespoons olive oil, divided
¼ teaspoon black pepper, or to taste
Optional: ½ teaspoon lemon zest
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain and set aside.
Step 2: Sauté the Vegetables
Gently wipe the mushrooms clean and slice each mushroom into quarters.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the mushrooms and broccoli florets.
Season with a pinch of salt and pepper.
Sauté for 5–7 minutes, until the vegetables are tender and lightly browned.
Drain any excess liquid released by the mushrooms and set aside.
Step 3: Make the Lemon Garlic Cream Sauce
In a large saucepan or pot, heat the remaining 1 tablespoon olive oil over medium heat.
Add the minced garlic and cook until fragrant and lightly golden.
Stir in the brown rice flour and whisk until combined.
Slowly pour in the non-dairy milk while whisking continuously to prevent lumps.
Add the lemon juice and optional lemon zest.
Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
If a thicker sauce is desired, whisk in an additional tablespoon of flour.
Stir in the salt and black pepper.
Step 4: Blend the Sauce (Optional)
For an extra creamy texture, carefully transfer the sauce to a blender or use an immersion blender.
Blend until completely smooth and silky.
Step 5: Combine and Serve
Add the cooked pasta, sautéed mushrooms, and broccoli to the sauce.
Toss until everything is evenly coated.
Allow the pasta to sit for a minute or two, as it will absorb some of the sauce.
Garnish with additional black pepper, red pepper flakes, or extra lemon zest if desired.
Serve warm and enjoy.
Notes
Soy milk creates a rich, creamy sauce, but oat milk or other unsweetened non-dairy milks also work well.
Blending the sauce creates an ultra-smooth texture and distributes the garlic flavor throughout the dish.
Add spinach, peas, or asparagus for extra vegetables.
For a protein boost, add white beans, chickpeas, or grilled tofu.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
