Vegan Mushroom Pasta
This vegan mushroom pasta recipe is a tasty, simple, and delicious dinner recipe you can have on the table in 30 minutes! Sauté onions, garlic, and mushrooms, and stir in herbs and coconut milk for a luscious pasta sauce.
Equipment
- Large Pot
Ingredients
- 12 ounces long pasta I used long fusili
- 2 tablespoons olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/2 teaspoon Sea Salt
- 1 13- ounce can unsweetened coconut milk
- 1 lemon juiced
- 1/4 cup parsley chopped
- 2 tablespoons cornstarch + 2 tablespoons cold water optional
Instructions
- Bring a large pot of water to a boil, and cook pasta according to package directions. Drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the sliced onions, garlic, mushrooms, and salt. Stir and cook 6 to 7 minutes until the vegetables begin to soften.
- Add the coconut milk, lemon juice, and parsley and simmer the mushrooms for another 7 minutes until they are tender.
- Optional - if you want a thicker sauce, dissolve the cornstarch in cold water, and stir it into the pasta and sauce.
- Toss the cooked pasta with the sauce, and cook together for 5 more minutes until the noodles have been warmed through.
- Garnish with black pepper, and enjoy!
Video
Nutrition
Calories: 435kcalCarbohydrates: 53gProtein: 11gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 212mgPotassium: 475mgFiber: 4gSugar: 5gVitamin A: 211IUVitamin C: 10mgCalcium: 35mgIron: 2mg
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