This creamy 1 pot mushroom pasta is the light and vegan version of carbonara for me. With all the creaminess of the coconut milk and mushrooms it is a way healthier version, but still delicious. I like to do it after a run workout because it is so satisfying and is done in less than half hour. Best thing is that I just use one big saucepan to make it, so… almost no cleaning after dinner!
I have another version of this recipe, it is my hummus creamy mushroom pasta that replaces the coconut milk for hummus in case you prefer that.
All types of edible mushrooms contain varying degrees of protein and fibre (1) They also contain B vitamins as well as selenium, which helps to support the immune system and prevent damage to cells and tissues.
Let’s go!
Gluten-free, nut-free, sugar-free, Vegan
Yield: 4 servings
Time: 20 min
Ingredients
500 gr of penne (gluten-free if necessary)
1 can (400ml) full-fat coconut milk
2 Tbsp (30 ml) olive oil
2 onions, finely chopped
2 garlic cloves, minced
½ red chili, thinly sliced
1 small chunk ginger, finely chopped
2 vegetable bouillon cubes
2 Tbsp soy sauce (or tamari)
500 ml water
500 gr mushrooms, sliced.
Salt and pepper to taste
1 pinch of cayenne (optional)
1 tsp paprika (optional)
Two big handfuls of spinach
Directions
1. In a large saucepan over medium heat, sauté the onions, ginger, chili, and garlic in oil for just a couple of minutes.
2. Add the rest of the ingredients (everything except the spinach) and bring to a boil.
3. Reduce to medium heat stirring occasionally for about 10-15 minutes until you see that the pasta is cooked.
4. Remove the pot from the heat, and stir in the spinach with a wooden spoon until they are wilted.
5. Sprinkle a little black pepper, sea salt, parsley, some chili flakes and serve.
By the way…
It will last you in the fridge in an airtight container for 3 or 4 days. I find that it tastes better overnight, probably because it has absorbed all the flavors and cream.
