- 4 Tablespoons Olive Oil
- 12 ounces, sliced Mushrooms
- 2, sliced Shallots
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 27 ounces (2 cans) Full Fat Coconut Milk
- 10 ounces, cooked al-dente Short Pasta
- 1 teaspoon Fresh Thyme Leaves
Savory, flavorful and creamy mushroom pasta that will make your comfort food dreams come true.
I love an easy and cozy weeknight meal that has minimal ingredients and takes less than 30 minutes to make.
This creamy mushroom pasta is almost a one pot dish and is dairy free and plant-based.
The secret to a creamy, dreamy sauce that is vegan and guilt free is full-fat coconut milk.
It’s my go-t0 for any recipe that calls for heavy cream. It is the perfect substitute and no, your pasta will not taste like coconuts!
You can use any short pasta shape for this recipe.
I recently fell in love with this shape, it is called fusilli corti col buco.
If you follow me on Instagram, you know all about my pasta obsession.
Some other pasta shapes I love are pipe rigate, rigatoni, and farfalle aka bow tie pasta.
For the mushrooms, I love using a mix. Most grocery stores will offer a ‘gourmet blend’.
In this recipe, I am using baby bella also known as cremini, shiitake, and oyster mushrooms.
When you are shopping, buy whatever mushrooms look fresh and fun!
Although they’re actually fungi, mushrooms are lumped in the vegetable category for cooking purposes.
Mushrooms are packed with antioxidants, B vitamins, potassium and more!
To season and flavor the sauce, I love using onion and garlic powder. You can also add freshly grated or minced garlic if you love garlic.
If you try this creamy mushroom pasta recipe, please leave your review in the comment section below.
Caramelize The Mushrooms
Heat a large skillet over medium-high then add the olive oil.
Next, add the sliced mushrooms and sauté undisturbed for 10 minutes of medium heat then stir and sauté undisturbed for another 10 minutes.
Continue this until the mushrooms are golden and slightly crispy.
While the mushrooms do their things, bring a large pot of water to a boil for the pasta.
Add the sliced shallot to the mushrooms and cook, stirring occasionally on medium-low heat.
Once the pasta water is at a boil, add 1 Tablespoon of salt to the water then add the pasta. Stir and cook uncovered for 8 minutes or until al-dente per package instructions.
Add Everything to the Skillet
Season the mushrooms and shallot with onion powder, garlic powder and sea salt.
Stir well then add the full-fat coconut milk. Stir to mix and gently simmer on low heat until the pasta is al-dente.
Using a slotted spoon, transfer the cooked pasta to the skillet.
This will allow some of the starchy and salty pasta water to be added to the sauce which will slightly thicken and further season the dish.
Turn off the heat, mix to coat the pasta in the sauce then get a spoon and taste.
Adjust seasoning if needed.
Lastly, add fresh thyme leaves or any other green herb you have on hand.