Description
Earthy mushrooms meet silky pasta in this creamy, satisfying dish that comes together quickly with minimal ingredients and maximum flavor. This recipe easily adapts to be completely plant-based by using coconut milk instead of heavy cream and vegan Parmesan.
Ingredients
Units
Scale
- 1 lb pasta (fettuccine or spaghetti work best)
- 4 Tbsps olive oil, divided
- 1 lb mushrooms, sliced 1/4-inch thick (cremini, button, shiitake, or mixed varieties)
- Kosher salt and freshly ground black pepper
- 1 large shallot, finely minced (or 1 small onion)
- 4 garlic cloves, finely minced
- 1 14-oz can full-fat coconut milk (or 1 cup heavy cream)
- 3/4 cup freshly grated vegan (or regular) Parmesan cheese, divided
- 2 Tbsps fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley or basil for garnish
Instructions
- Cook the pasta al dente (1 to 2 minutes under package time) in generously salted boiling water. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook for 6 to 7 minutes, until golden brown. Resist stirring frequently to achieve better browning. Season with salt and pepper once most liquid has evaporated.
- Reduce heat to medium-low, add remaining 2 tablespoons olive oil and the shallots. Cook for 2 to 3 minutes, stirring frequently, until softened and fragrant. Add garlic for the last minute.
- Add the drained pasta to the pan with the mushrooms. Pour in the coconut milk and 1/4 cup of the reserved pasta water, tossing to coat. Bring to a gentle simmer. Simmer and thicken for 3 to 5 minutes, stirring frequently, until sauce coats the pasta. If too thick, add more pasta water, 2 tablespoons at a time.
- Remove from heat and stir in 1/2 cup Parmesan, lemon juice, and red pepper flakes if using. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh herbs and extra Parmesan.
Notes
- Mushroom success: Try shiitake (stems removed), baby bella, oyster, or chanterelles for different flavors and textures. Don’t overcrowd the pan when cooking mushrooms; cook in batches if needed for better browning.
- Protein boost: Add grilled chicken, seared shrimp, or cooked plant-based sausage during the last few minutes of cooking.
- Extra vegetables: Stir in frozen peas during the last 2 minutes or add fresh spinach to wilt at the end.
- Heat level: Adjust red pepper flakes to taste or add a pinch of cayenne for extra warmth.
- Coconut milk: Shake the can well before opening and use the thick cream that separates for extra richness.
- Pasta water is key: The starchy pasta water helps bind the sauce and creates that perfect creamy consistency.