Garlicky mushrooms and broccoli pasta

I don’t use garlic very often in everyday meals; I tend to buy it for a specific recipe in mind, which leaves me with the majority of the garlic left to use. Like now. But, I liked the sound of making garlicky mushrooms, which is how this meal was born.

I find garlic quite overpowering so only used 1 clove, but feel free to use more if you like it stronger. Having said that, I love garlic bread. My taste buds work in strange ways!

IMG_8808 2.jpg


  • 75g pasta
  • 1 tsp oil
  • 1 garlic clove, minced
  • 80g mushrooms, sliced
  • 80g broccoli, roughly chopped
  • 100ml plant-based milk (I used oat milk)
  • 1tsp cornstarch
  • 1 tbsp roughly chopped parsley
  • salt and pepper


  1. Cook the pasta according to the packet’s instructions.
  2. Heat an oiled saucepan over medium heat. Sauté the garlic for 1-2 minutes.
  3. Add the mushrooms and broccoli and sauté for a further 5 minutes, adding water if the pan becomes dry.
  4. Drain the pasta and add to the veg.
  5. Dissolve the cornstarch in the milk. Pour into the saucepan and stir continuously until the sauce thickens.
  6. Remove from the heat, stir in the parsley, season with salt and pepper to taste, then serve.
Nutritional information
One serving approximately contains:
  • Calories: 382 kcal
  • Fat: 6.6g
  • Carbohydrates: 68.4g
  • Protein: 13.8g

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