CAN YOU SWITCH FROM COCONUT MILK TO COCONUT CREAM?

Yes, you can definitely switch from coconut milk to coconut cream for a richer, creamier sauce.

CAN I ADD MORE PROTEIN?

A can of chickpeas or cooked, shredded chicken will be delicious and give you an extra protein boost. Have a look at my protein-packed Ground Beef and Alfredo Pasta recipe.

MISO MUSHROOM PASTA WITH COCONUT MILK

Name: MISO MUSHROOM PASTA WITH COCONUT MILK
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 500g (1 lb) pasta of choice; 2 tablespoons olive oil; 2 tablespoons butter; 1 onion finely chopped; 250 g mushrooms (don't slice too thinly); 3 cloves garlic (minced); 2 1/2 cups (625 ml) low sodium vegetable broth or stock; 1/2 - 1 tablespoon white miso paste; 1 can (400 ml or 14 oz) coconut milk; 1 teaspoon dried thyme

Description

This creamy miso mushroom pasta is made with coconut milk. It is perfect for a quick dinner with minimal cleaning up because it's made in one pot. It has a creamy sauce, fried mushrooms and a hint of salty miso paste. Easy and totally delicious!

Ingredients

Scale

500g (1 lb) pasta of choice

2 tablespoons olive oil

2 tablespoons butter

1 onion finely chopped

250 g mushrooms (don't slice too thinly)

3 cloves garlic (minced)

2 1/2 cups (625 ml) low sodium vegetable broth or stock

1/2 - 1 tablespoon white miso paste

1 can (400 ml or 14 oz) coconut milk

1 teaspoon dried thyme

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Instructions

1. Sauté the Onion & Mushrooms – In a wide and deep pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the mushrooms and cook for another 4-5 minutes, turning them over until they start to brown.

2. Add Garlic – Stir in the minced garlic and cook for 30 seconds until fragrant.

Fry the onions and garlic in some olive oil.

Soft, cooked mushrooms.

3. Pour in the Liquids & Miso – Add the pasta, vegetable broth and coconut milk. In a small bowl, dissolve the miso paste with a few tablespoons of warm water, then stir it into the pot. Add the dried herbs.

Add the pasta to the mushrooms.

Add the stock.

Add the coconut milk.

Add the herbs.

4. Cook the Pasta – Cover with a lid and let it simmer over medium-low heat for 12-15 minutes, or until the pasta is tender and the sauce has thickened. 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.

Cover with a lid and allow to simmer.

5. Serve & Enjoy – Taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh herbs or black pepper.

Notes

Adjust Sauce Consistency: If the sauce becomes too thick while simmering, add more vegetable broth or water to reach your desired consistency. The starch from the pasta will 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.

Note: Miso paste is naturally salty, so there's no need to add extra salt while cooking. Taste and adjust the seasoning after the pasta is done to avoid oversalting.

Storage: Store any leftover creamy mushroom coconut milk pasta in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10
Cook Time: 15
Category: Pasta
Method: One Pot
Cuisine: Italian