Roasted Mushroom Pasta Recipe with a Savory Coconut Sauce | Vegan-Friendly
Craving pasta but want something a little different? Look no further! This Roasted Mushroom Pasta with Savory Coconut Sauce is the perfect vegan-friendly dinner for those nights when you want to make a quick meal and switch things up. Succulent mushrooms, savory sauce, and oodles of noodles; this recipe has it all. Plus, roasting the mushrooms adds an amazing layer of complexity to each bite that won’t leave you missing the meat. So go ahead and get your taste buds ready; this scrumptious dish will leave you wanting seconds!
Using coconut milk in place of dairy is not only an easy swap to make but also a healthy one! Both nutritionally and ethically the use of coconut as a milk alternative helps us ensure better health for ourselves and the animals around us. It's that simple! With all these benefits of incorporating coconut milk into your life, you really can't go wrong. So next time you're looking for an alternative to dairy milk, remember to do your body some good and grab yourself some delicious coconut milk to throw into the mix. I promise that you won’t even miss the dairy in this pasta sauce; it is that good!
Here’s Why You’ll Love This Recipe
Try making this dish with homemade pasta. You can find my recipe by clicking here.
It is perfect for those with dietary restrictions who still want to indulge in flavorful pasta.
You can swap out the pasta in this recipe for a pound of your favorite pasta in any shape and size you like.
Roasted Mushroom Pasta Recipe with a Savory Coconut Sauce | Vegan-Friendly
Ingredients
Instructions
- Preheat the oven to 400°F.
- Wash and slice all of your mushrooms, depending on their size, and toss them in olive oil, salt, and pepper to taste.
- Place the mushrooms onto a parchment-lined baking sheet and roast them in the oven for 20 minutes.
- Meanwhile, prepare a large pot of boiling water for your pasta and cook the pasta according to the package directions.
- Place the grated garlic, onion powder, garlic powder, olive oil, and lemon zest into a medium-sized pan and sauté for a few seconds on medium heat until the garlic becomes fragrant.
- Pour in the coconut milk and stock.
- Make a slurry with the cornstarch and water and pour it into the sauce while mixing continuously with a whisk.
- Once the sauce has thickened, season with salt and pepper to taste.
- Once the pasta has cooked, transfer the pasta from the pot of boiling water to the pan of coconut cream sauce. It is ok if some of the water from the pasta transfers to the pot. This will add more flavor and a saucy texture!
- Top the pasta with the roasted mushrooms and olives, if using, and toss everything together.
- Serve warm!
Notes
Coconut Milk: If you prefer dairy, you can swap the coconut milk out for dairy instead.
Nutrition Facts
Calories
522.98Fat
22.95 gSat. Fat
6.85 gCarbs
66.35 gFiber
5.95 gNet carbs
60.39 gSugar
4.94 gProtein
14.24 gSodium
1239.57 mgCholesterol
0 mgCalcium
59.52 mgIron
1.96 mgManganese
0.78 mgVitamin B3
5.54 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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