Ingredients
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.