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This recipe starts at 00:39
At first glance, this pasta seems like it shouldn't work. The coconut milk seems odd in a pasta recipe, and sun-dried tomatoes don't seem to go with coconut milk or soy sauce. Yet, put it all together, and this is one amazing bowl of pasta.
Robin and I found ourselves going back for seconds and thirds. We both felt like you couldn't even taste the coconut milk in it at all; it just serves to impart a creaminess to the sauce like you might find in classic cream-based pasta sauces. I highly recommend giving this one a try!
One-pot Creamy Mushroom Pasta
▸ ▹ Vegan, soy-free, gluten-free, nut-free, one-pot
Yield: 4 servings
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 tsp (10 mL) vegetable oil
2 large shallots, finely chopped
6 cloves garlic, minced
1 fresh red chili, finely minced
2 cups (500 mL) vegetable broth
1 can (400 ml) coconut milk (we used full-fat)
4 cups (400 g) mushrooms, thinly sliced (we used cremini and oyster)
14 oz (400 g) fussili or other pasta (GF if desired)
¼ cup (30 g) sun-dried tomato, from a jar, coarsely chopped
2 Tbsp (10 g) nutritional yeast
1 Tbsp (15 mL) sodium-reduced soy sauce
1 tsp (4 g) ground paprika
Freshly cracked black pepper and salt to taste
2 big handfuls (100g) spinach
Fresh basil, thinly sliced
Red chili flakes
In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan.
Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning.
When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine.
Squeeze on some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!
Storage: keep in an air-tight container in the fridge for up to 3 days.
Variations: add in some diced red pepper, artichoke, or fresh tomatoes.
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