Vegan Creamy Garlic Mushroom Pasta
Ingredients
The pasta
-
1
lb
spaghetti, linguine, pappardelle, or any other gluten free pasta
The sauce
-
2
tablespoons
coconut oil
-
½
red onion
-
10
cloves
garlic, minced
-
1
lb
cremini, baby Bella or white button mushrooms, cleaned, dried and sliced
-
¼
cup
chopped parsley or basil
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
can
full fat coconut milk
-
optional
vegan parmesan, for sprinkling on top and extra parsley for topping
Instructions
- Cook the pasta according to package directions to al dente and reserve ¼ cup of the pasta water.
- In a pan over medium-high heat, melt the coconut oil and add the onion, cooking until translucent.
- Add the garlic and reduce the heat, cooking for about a minute.
- Add the mushrooms, parsley or basil, sea salt, and black pepper, cooking for 3 to 5 minutes on one side before flipping and browning the other side.
- Pour in the reserved pasta water, then add the cooked pasta and stir to combine.
- Add the coconut milk, stir, and reduce heat to low, simmering for 5 minutes until the sauce thickens slightly.
- Remove from heat, top with vegan parmesan and chopped parsley, then serve.
Nutrition Facts (estimated)
Servings
8 servings
Calories
323
Total fat
5g
Total carbohydrates
57g
Total protein
14g
Sodium
299mg
Cholesterol
0mg
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