CREAMY MUSHROOM COCONUT MILK PASTA (ONE POT)

This creamy mushroom coconut milk pasta is made in one pot and it's vegan. It is perfect for a quick dinner with minimal cleaning up. It's straightforward to make and uses simple ingredients to make a delicious bowl of pasta. Creamy, dreamy pasta without any dairy? Oh yes, it's possible, and it's absolutely divine.

creamy-dreamy pasta ❤️

One of the best things about this coconut milk pasta is its simplicity.

With just a handful of pantry staples like pasta, mushrooms, onions, garlic, and coconut milk, you can whip up a restaurant-quality meal in no time.

This recipe is just as quick as my favorite mid-week pesto pasta recipe.

Plus, feel free to customize your vegan pasta sauce based on your preferences and what you have on hand.

Add in extra veggies like spinach, zucchini, bell peppers, or a squirt of lemon for added nutrition, or toss in some vegan sausage or tofu for a protein boost.

The possibilities are endless!

You might like my Cheese and Pepper Pasta, Mac n Cheese Cheetos, Rigatoni Al Forno, or Creamy Garlic Parm.

Coconut milk pasta

Whether you're cooking for a cozy night in, making a weeknight pasta, hosting a dinner party with friends, or meal prepping for the week ahead, this Creamy Mushroom Coconut Milk Pasta fits the bill.

It's hearty enough to satisfy even the most carnivorous appetites, yet wholesome and nourishing thanks to its plant-based ingredients.

Plus, it's budget-friendly and can easily be scaled up or down depending on the number of servings you need.

Serve it alongside a salad and some crusty bread for a complete meal.

Does this sauce taste like coconut?

The coconut milk used in this recipe adds a subtle sweetness and richness to the sauce, but it doesn't necessarily taste strongly of coconut.

The flavor of the coconut milk complements the earthy flavor of the mushrooms and enhances the overall creaminess of the dish without overpowering it.

Ingredients needed and substitutions

PASTA OF CHOICE: Use your favorite type of pasta. Linguine, fettuccine or spaghetti.

SLICED MUSHROOMS: (button, cremini, or wild mushrooms work great)

ONION: Finely chopped. Red onion, brown or white will be fine. I used red onion in this recipe.

GARLIC CLOVES: Minced, or you can use powdered garlic.

COCONUT MILK: From a can

VEGETABLE STOCK: I used stock cubes.

OLIVE OIL

DRIED THYME: or mixed herbs

RED PEPPER FLAKES: Optional for a kick

How to make pasta with coconut milk

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

STEP ONE: Prepare Ingredients: Chop the onion, mince the garlic, and slice the mushrooms.

STEP TWO: Sauté: In a wide and deep pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

STEP THREE: Add Mushrooms and Season: Add the sliced mushrooms to the pot. Season with salt and pepper. Cook until the mushrooms start to brown and release their juices, about 5-6 minutes. Remember to season the mushrooms well with salt and pepper.

STEP FOUR: Add Pasta, Coconut Milk, and Stock: Next, add the uncooked pasta to the pot, followed by the coconut milk and 2 ½ cups of vegetable broth. Stir in the dried thyme and additional salt and pepper to taste. Don't worry if the pasta is not fully submerged in the liquid at this point. Once the liquid comes to a boil, open the lid and give it a stir so the pasta is covered.

STEP FIVE: Simmer and Cook: Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let the pasta simmer, stirring occasionally, until the pasta is cooked and the sauce has thickened, about 12-15 minutes. If the sauce gets too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Remember, the starch from the pasta will thicken the sauce.

STEP SIX: Serve and Garnish: Once the pasta is cooked to your liking and the sauce has thickened, remove from heat. Divide the creamy mushroom coconut milk pasta among serving plates. Garnish with freshly chopped parsley and a sprinkle of red pepper flakes if desired.

Tips and Tricks

• Use a Wide and Deep Pot: Opt for a pot that is wide and deep enough to comfortably accommodate the pasta and sauce. This ensures even cooking and prevents the pasta from sticking together.

• Season the Mushrooms Well: Don't forget to season the mushrooms generously with salt and pepper.

• Choose Firm Mushrooms: Use firm mushrooms. Button mushrooms are my favorite for this recipe. They hold their shape well during cooking and provide a meaty texture to the dish.

• Adjust Sauce Consistency: If the sauce becomes too thick while simmering, add more vegetable stock or water to reach your desired consistency. The starch from the pasta will also thicken the sauce as it cooks.

• Stir Occasionally: While the pasta is simmering, remember to stir occasionally to prevent it from sticking to the bottom of the pot. This ensures that the pasta cooks evenly and absorbs the flavors of the sauce.

FAQS

Can I make this recipe gluten-free?

Yes, you can easily make this a gluten-free recipe by using your favorite gluten-free pasta instead of traditional wheat-based pasta. Just make sure to check that all other ingredients are also gluten-free. You might need to adjust the cooking time according packaging instructions of the gluten-free pasta.

Can I switch from coconut milk to coconut cream?

Yes, you can definitely switch from coconut milk to coconut cream in this recipe.

What can I add for more protein?

A can of chickpeas will be delicious and give you an extra protein boost.

Is coconut milk the same as cream of coconut?

No, coconut milk is not the same as cream of coconut.

Coconut milk is made from grated coconut meat that is soaked in water and then strained, resulting in a creamy liquid with a mild coconut flavor. It is commonly used in cooking and baking as a dairy alternative, and it's often found in savory dishes like curries, soups, and sauces, as well as in desserts and beverages.

Cream of coconut, on the other hand, is a sweetened coconut product that is typically used as a cocktail mixer or dessert ingredient. It is made from coconut meat that is pureed and sweetened with sugar, resulting in a thick and syrupy consistency with a very sweet and intense coconut flavor. Cream of coconut is commonly used in tropical cocktails like piña coladas, as well as in desserts such as coconut cream pie or coconut-flavored cakes and cookies.

Is coconut milk healthier than coconut cream?

Ultimately, both coconut milk and coconut cream can be enjoyed in moderation as part of a balanced diet. However, if you're looking for a lower-calorie and lower-fat option, coconut milk may be the better choice.

Make-ahead, Storage, and Reheating

Make-ahead

1. Prep Ingredients in Advance: You can chop the onion, mince the garlic, and slice the mushrooms ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days.
2. Cook Pasta Al Dente: If you plan to make the dish ahead, cook the pasta al dente (slightly undercooked) to prevent it from becoming mushy when reheated later.

Storage

1. Refrigerator: Store any leftover creamy mushroom coconut milk pasta in an airtight container in the refrigerator for up to 3-4 days.
2. Freezer: If you want to freeze the dish, transfer it to freezer-safe containers or resealable freezer bags. It can be stored in the freezer for up to 2-3 months.

Reheating

1. From the Refrigerator: To reheat leftovers from the refrigerator, you can either microwave individual portions until heated through or reheat on the stovetop. If reheating on the stovetop, add a splash of vegetable broth or water to loosen the sauce as needed.
2. From the Freezer: If reheating from frozen, thaw the pasta overnight in the refrigerator. Then, reheat using the same methods mentioned above.

Additional Tips:

1. Refresh with Extra Seasoning: Before serving reheated leftovers, taste and adjust the seasoning as needed. You may need to add a pinch of salt and pepper to refresh the flavors.
2. Stir Occasionally: When reheating on the stovetop, stir occasionally to ensure even heating and prevent the pasta from sticking to the bottom of the pot.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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