Creamy Vegan Mushroom Pasta
Servings
2-4
Ready In
35 minutes
Skill Level
Easy
Good For
Dinner
I created this recipe because I needed to use some leftover coconut milk that was sitting in the fridge, and mushrooms that were about to go bad in a few days, and of course I couldn’t waste either of them!
It rarely happens that the recipe I envision in my head actually tastes as good as I pictured it, but in this case, it was everything I had hoped for, and more!
I will have to say that using coconut milk in this recipe made for some not so good leftovers, unfortunately, so I would plan to just make enough for one meal.
This is also a great dish to have in your repertoire for dinner parties.
Ingredients
- 8oz linguine
- 1 TBSP coconut oil
- 4 garlic cloves, minced
- 8oz cremini mushrooms, sliced
- ¼ cup red wine of choice (I used merlot)
- 2 TBSP fresh herbs – use your favorites from your garden. I gathered some parsley, oregano
and sage and it was a winning combo - Himalayan salt and fresh pepper to taste
- 1 can of full fat coconut milk, at room temperature
Step by Step Instructions
Step 1
Bring a large pot of water to boil. When ready, place in pasta and cook until al- dente. Drain and set aside.
Step 2
Heat up coconut oil at medium temperature in a medium sized skillet. When oil is melted, add garlic
Step 3
Saute garlic for about a minute and then add mushrooms to skillet
Step 4
Cook the mushrooms until most of the water has evaporated, then add the wine
Step 5
Reduce heat to medium low, and keep cooking it until the wine evaporates and there’s mostly no liquid left
Step 6
Add herbs, salt and pepper and remove from heat
Step 7
Shake coconut milk can several times, then add it to the mushrooms, mixing well
Step 8
Add sauce mixture to pasta and serve immediately.
Pair this dish with a simple green salad (greens, salt, pepper, olive oil and fresh lemon juice) and your favorite white wine and enjoy!
I’d love to know how it turns out for you. Let me know in the comments!
Much love,
Angélica Renée
