Vegan Mushroom Coconut Pasta Recipe

Vegan Mushroom Coconut Pasta is simple. The creamy sauce contains shallots, coconut milk, sautéed mushrooms and rocket. This vegan comfort food is ready in under 20 minutes!

Ingredient

– 2 Tablespoons extra-virgin olive oil 1 shallot – 1 tsp sea salt – 1 tsp freshly ground pepper – 10 oz baby Bella mushroom – ¼ cup dry white wine – 1 Tablespoon coconut amino – 1 13.5 oz can coconut milk – 2 tbsp of cornstarch – ¼ cup water – 2 tbsp nutritional yeast – 1 tsp garlic powder – Juice of 1 lemon – 2 cups arugula – Pasta – 1 lb of pasta

Direction

Burst

1

To cook pasta, salt a large pot of boiling water. Cook the pasta about 1 minute less than the recommended time because you'll heat it in the skillet with the sauce and cook it further.

Wavy Line
Burst

2

Prepare coconut milk/mushroom sauce while pasta cooks. Mix cornflour and water in a small bowl. Remove clumps by straining. Set aside.

Wavy Line
Burst

3

Sauce: Heat 2 tablespoons olive oil in a large skillet on medium. Salt and pepper shallots or onion. Cook shallots 5–8 minutes, stirring occasionally, until translucent and softened. Add mushrooms and stir for a minute (they cook fast).

Wavy Line
Burst

4

Add wine (broth if not using wine), coconut aminos (or soy sauce), coconut milk, cornflour mixture, nutritional yeast, and garlic powder. Simmer for 3-5 minutes after tasting the sauce and adding salt and pepper to taste. Mix well.

Wavy Line
Burst

5

Drain and combine: Reserve 1/2 cup of pasta water, drain well, and immediately add pasta to the coconut sauce pan. Stir well on medium heat to combine. 

Wavy Line
Burst

6

It can be too thick, so add some of the reserved pasta water and stir. The rocket will wilt quickly, so stir it in. Serve: Top pasta with nutritional yeast or vegan parmesan. Enjoy!

Wavy Line

also see

also see

Eggplant Timbale-Timballo di Melanzane Recipe