Broccoli and mushroom fettuccine with miso cream sauce is a decadent, plant-based riff on fettuccine Alfredo sure to satisfy every palate at your table. Ready in just 30 minutes, it’s the ultimate plate of pasta for busy weeknights. This post is in partnership with Sprouts Farmers Market and Silk. I have been compensated for my time commitment, however all opinions are my own.
PASTA: universally appealing and a year-round staple in my house. This recipe, however, is particularly perfect for bridging the gap between winter and spring. It strikes the ideal balance of rich indulgence and the kind of veggie-packed pasta healthy enough to work into your weekly rotation. Also an opportunity to lean into the richer, creamy pasta dishes while still reaping the nutritional benefits of veggies.To achieve a dairy-free, luxuriously creamy sauce, I used new Silk® OAT YEAH™ plain oatmilk. The neutral taste and creamy consistency made it perfectly suited for a savory sauce, and the blind taster would never know it was oat-based.
What once started as a trendy coffee shop offering, the release of Silk OAT YEAH is making oatmilk far more accessible to the home cook. It also has 43% less sugar than the leading oatmilk brand, which as a nutritionist, is something I take into consideration when comparing beverage brands.
And even though OAT YEAH is dairy-free, it’s fortified to be an excellent source of calcium and vitamin D, plus B12 and riboflavin. It’s also free of carrageenan, egg, MSG, and any artificial colors or flavors, plus verified by the Non-GMO Project’s product verification program.
Look for Silk OAT YEAH at your local Sprouts Market and be sure to download the Sprouts app for branded mobile coupon savings including $1.00 off any one Silk half gallon (including OAT YEAH, Silk Almond, Coconut, Cashew, etc.). The other star of the sauce is white miso paste—an umami bomb and secret weapon for adding worlds of savory depth to soups and sauces. The miso emulsifies with the oat milk and pasta water to create a velvety sauce that clings to the pasta without the use of cream or cheese.
In terms of veggies, feel free to use any combination that suits you and your family—sautéed spinach or kale, cherry tomatoes, artichokes, or greens peas are all great swaps for the broccoli and/or mushrooms.
And for a protein boost, top it off with strips of seared chicken, sautéed shrimp, or oven-baked tempeh if making plant-based.
For a soulful, truly satisfying plate of pasta that’s dairy-free and full of veggie goodness without sacrificing an ounce of flavor, this recipe can’t be beat. If you give it a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations! Cheers, friends.
- 12 oz. dry fettuccine (or pasta of choice)
- 2 Tbsp. extra-virgin olive oil
- 4 cups chopped broccoli florets
- 4 oz. shiitake mushrooms, stemmed and sliced
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- ½ tsp. kosher salt
- ¾ tsp. freshly cracked black pepper, divided
- 3 Tbsp. dairy-free buttery spread (or organic butter if not making dairy-free)
- 3 Tbsp. flour
- 2 cups Silk OAT YEAH plain oatmilk
- 3 Tbsp. white miso paste
- 1 Tbsp. chopped fresh thyme
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta water and drain remaining.
- Meanwhile, heat 1 Tbsp. of the oil in a large, high-sided skillet with a fitted lid over medium heat. Add broccoli; cover and cook 4 to 5 minutes, stirring occasionally, until crisp-tender. Add remaining 1 Tbsp. oil, mushrooms, shallot, and garlic; cook 3 to 4 minutes, stirring often, until vegetables are softened. Season with salt and ¼ tsp. of the black pepper. Transfer vegetables to a bowl.
- Melt buttery spread (or butter) in pan. Whisk in flour until dissolved. Add oat milk and miso paste, whisking continuously until smooth. Bring to a simmer and cook 2 to 3 minutes until sauce begins to thicken. Stir in remaining ½ tsp. black pepper and thyme.
- Add cooked pasta to pan and use tongs to toss with sauce. Stream in pasta water in ¼ cup increments, tossing continuously with tongs, until sauce begins clinging to pasta and desired consistency is achieved. (Note: you may not end up using all of pasta water, but better to have extra for insurance.) Stir in vegetables.
- Divide pasta evenly into bowls and top with additional fresh thyme and freshly cracked black pepper, if desired.