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Vegan Creamy Garlic Mushroom Pasta

A heavenly blend of flavors and textures, this creamy, garlicky pasta dish is loaded with juicy mushrooms and makes the ultimate comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1 lb box of spaghetti (or linguine, pappardelle, or any gluten-free pasta) The perfect base to soak up all that delicious sauce.
For the Sauce
  • 2 tablespoons coconut oil For a subtle sweetness and a touch of tropical flavor.
  • 1/2 medium red onion (88g) Adds a hint of sweetness and depth to the dish.
  • 10 cloves garlic (minced) Aromatic and flavorful.
  • 1 lb cremini, baby Bella, or white button mushrooms (454g) Provides a satisfying bite and earthy richness.
  • 1/4 cup parsley (or basil, chopped, plus extra for topping) Fresh herbs add brightness and color.
  • 1 teaspoon sea salt Enhances all the flavors.
  • 1/2 teaspoon ground black pepper A simple spice that packs a punch.
  • 1 can full-fat coconut milk (383g) Delivers creaminess without any dairy.
  • to taste Vegan Parmesan cheese Adds a savory kick when sprinkled just before serving.

Method
 

Cook the Pasta
  1. Begin by cooking the pasta according to the package directions until it’s al dente. Once done, reserve ¼ cup of the pasta water before draining.
Sauté the Aromatics
  1. In a large pan over medium-high heat, add the coconut oil and let it melt. Toss in the diced red onion and sauté for about 5 minutes until it turns translucent.
  2. Reduce the heat to medium and add the minced garlic. Sauté for about a minute until fragrant.
Add the Mushrooms
  1. Add the sliced mushrooms, chopped parsley, sea salt, and black pepper. Stir everything together and let it cook undisturbed for about 3-5 minutes on one side.
  2. Once golden, give them a gentle turn and allow them to brown on the other side for another 3-5 minutes.
Combine Everything
  1. Once the mushrooms are perfectly golden, add the reserved pasta water to the pan. Toss in the al dente pasta and stir to combine everything well.
  2. Finally, pour in the rich coconut milk and stir again. Lower the heat to let it simmer for about 5 minutes.
Finishing Touches
  1. Remove the pan from heat. Top generously with vegan Parmesan cheese and extra chopped parsley for a pop of color. Serve it warm and enjoy.

Notes

Mushroom Variations: Mix different types of mushrooms for complexity. Fresh herbs like basil or thyme can add a unique twist. Add lemon juice or zest just before serving for extra flavor.