This creamy mushroom pasta gets its richness from coconut milk instead of cream. Cremini and shiitake mushrooms are browned well, then simmered with onion, garlic, white wine, coconut milk and fresh thyme into a silky sauce that coats penne or rigatoni.

Brown the Mushrooms Properly

Deep flavor comes from properly browned mushrooms. Cook them in batches in a hot pan so they sear instead of steaming in their own liquid. Deglaze with the wine to lift the browned bits, then add the coconut milk and simmer until it thickens. Nutritional yeast adds extra savory depth. Toss with the pasta and a splash of pasta water to loosen the sauce.

Kosher Notes

This pasta is pareve, so it works as a side for a meat meal or a vegetarian main. Check that your coconut milk carries a pareve hechsher and use a kosher wine.

Leftovers

The sauce thickens as it sits; add a splash of water or broth when reheating. Fusilli and farfalle work too.

This rich, creamy mushroom pasta gets its silky texture from coconut milk and deep flavor from properly browned mushrooms. No dairy needed for this satisfying weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 485

Ingredients Method Notes

Ingredients

12 oz penne or rigatoni pasta
8 oz cremini mushrooms sliced
4 oz shiitake mushrooms stems removed, sliced
3 tablespoons olive oil divided
1 large onion diced
4 cloves garlic minced
1/2 cup dry white wine
1 can full-fat coconut milk 13.5 oz
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley chopped
1 teaspoon kosher salt or to taste
1/2 teaspoon black pepper freshly ground
2 tablespoons nutritional yeast optional, for extra umami

What I use for this recipe

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Method

Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cremini mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes. Transfer to a plate.
Add another tablespoon oil to the same skillet. Cook shiitake mushrooms the same way, browning well on both sides. Transfer to the plate with cremini.
Reduce heat to medium and add remaining tablespoon oil. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Pour in white wine and scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2-3 minutes.
Add coconut milk and thyme. Bring to a gentle simmer and cook for 3-4 minutes to thicken slightly. Return mushrooms to the skillet.
Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss everything together, adding more pasta water if needed to create a silky sauce that coats the pasta.
Remove from heat and stir in parsley, salt, pepper, and nutritional yeast if using. Taste and adjust seasonings. Serve immediately.

Notes

For best results, don't skip browning the mushrooms properly - this develops deep flavor. The sauce will thicken as it sits, so add a splash of pasta water when reheating leftovers. Fresh thyme can be substituted with 1 tablespoon dried thyme. This recipe works well with other pasta shapes like fusilli or farfalle.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 485

% Daily Value*

Total Fat 26g 33%

Saturated Fat 18g 90%

Trans Fat 0g

Cholesterol 0mg

Sodium 580mg 25%

Dietary Fiber 4g 14%

Total Sugars 6g

Protein 12g 24%

Creamy Dairy-Free Mushroom Pasta

Brown the Mushrooms Properly

Kosher Notes