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!
Notes
This recipe is vegan and gluten free. If you’re not gluten free, you can use any type of pasta.How to store: Store any leftover pasta in an airtight container in the refrigerator for 3 to 5 days. It’s best reheated in the microwave or in a skillet with a splash of plant milk to thin the sauce.How to freeze: Freeze this recipe in an airtight storage container or freezer bag for up to 3 months. Let it thaw in the refrigerator before serving, then heat it in the microwave or on the stovetop as directed above.NOTES You can take this recipe up a notch by using roasted garlic!