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Having an arsenal of versatile pasta dishes with different flavor bases is a wonderful tool for quick and easy weeknight meals. Pasta dishes can come together in 30 minutes or less, use pantry-friendly ingredients, and please everyone from picky eaters to adventurous food lovers. For more recipes and tips for pasta success from Justin McChesney-Wachs, check out 3 Easy Weeknight Pasta Recipes.
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RECIPE: Creamy Plant-Based Mushroom Pasta
- Yield: Serves 4–6 1x
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
- 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.
