Cook the pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add sliced shiitake mushrooms to the skillet and cook for 5-7 minutes until they start to soften and brown. Stir occasionally.
Add broccoli florets to the skillet and cook for an additional 3-4 minutes until they are tender-crisp. Adjust cooking time based on your desired level of tenderness.
In a separate bowl, whisk together almond milk, nutritional yeast, and vegan Parmesan cheese until well combined.
Pour the almond milk mixture into the skillet with mushrooms and broccoli. Stir well to coat the vegetables. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
Remove from heat and garnish with fresh parsley.
Serve the Vegan Garlic Parmesan Pasta with Shiitake Mushrooms and Broccoli hot and enjoy!
