1lbbox of spaghettilinguine or any other gluten free pasta
1lbcremini, baby Bella or white button mushrooms, cleaned, dried and sliced454g
1/4cupchopped parsley or basil
1/2teaspoonground black pepper
1can383g full fat coconut milk
Optional - vegan parmesanfor sprinkling on top and extra parsley for topping
Creamy Garlic Mushroom Pasta
Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.
In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.
The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.
Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.
Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.
Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!
This recipe is vegan and gluten free. If you’re not gluten free, you can use any type of pasta.HOW TO STORE
You can store this dish in an airtight tupperware container for no more 3-5 days.NOTES
You could take this recipe up even a further notch by using roasted garlic!If you try this Creamy Garlic Mushroom Pasta please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.