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    Home » Mains

    Oct 15, 2020 by Sabine Blankevoort

    Tomato and Mushroom Pasta with Coconut Milk

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    Jump to Recipe Print Recipe

    Tomato and Mushroom Pasta with Coconut Milk is my go-to dish when I feel like a simple but delicious pasta or gnocchi meal. It is quick, easy, and all you need is one pot and a frying pan! Everyone who has ever tasted this recipe has loved it, try it out for yourself!

    Tomato and mushroom Pasta with Coconut milk image.

    This creamy vegan pasta dish only requires 5 delicious ingredients and can be cooked in under 10 minutes. It is the perfect pasta dish for any occasion! The coconut milk adds all the creaminess you’d want, the mushrooms add the texture, and the marinara sauce adds the delicious sweet tomato flavour.

    Make your own Coconut milk and this easy Arrabbiata sauce recipe for a real homemade version!

    If you love this dairy-free pasta recipe, make sure you check out my Vegan Bolognese!

    Looking for more mushroom recipes? Try my Black Rice Risotto with Shimeji Mushrooms!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tip
    • Serving suggestions
    • 📖 Variations
    • Leftovers
    • 📖 Recipe
    • 💬 Community

    This post contains affiliate links that I may earn a commission on (at no extra cost to you) should you make a purchase. This helps me keep my vegan kitchen producing content 🤩 Thank you for your support ❤️

    🥘 Ingredients

    All these simple ingredients are probably already in your kitchen, but if not, they’re super easy to purchase at any shop. 

    I love using an arrabbiata or basil pasta sauce to add a bit more depth to the dish. 

    Ingredients for the creamy mushroom pasta sauce:

    • Onion.
    • Mushrooms.
    • Your favourite marinara sauce or homemade roasted arrabbiata sauce.
    • Coconut Cream or milk.
    • Your favourite pasta or vegan gnocchi.
    • Salt.

    🔪 Instructions

    Instructions for this easy tomato and coconut milk pasta: 

    • Prepare your ingredients and dice your onions and mushrooms - I like dice the onion into small cubes to get them to cook faster.
    • Sauté the onions and mushrooms on medium heat until tender.
    • Pour the marinara sauce and coconut milk into the pan and simmer until it’s the right consistency.
    • Cook the pasta according to the packet's instructions.
    • Serve!

    💭 Top tip

    Here are my tips to make the best creamy mushroom and tomato pasta:

    • Don’t overcook your pasta! 
    • Add a bit of sugar to balance out the flavours if your sauce tastes too tart.
    • Use an Arrabiata sauce for a spicy version!
    • Let your sauce simmer for longer to develop the flavours more.
    • Keep a bit of coconut cream aside to drizzle on top.

    Serving suggestions

    Enjoy this vegan tomato and mushroom pasta with a glass of quaffable wine!

    📖 Variations

    Gluten-free: Use gluten-free pasta!

    Gnocchi: Make sure you buy vegan gnocchi!

    Other vegetables: I sometimes add courgettes, aubergines or peppers to this dish. Extra vegetables are always great 🙂

    Make your own Coconut Milk!

    Leftovers

    Store leftover vegan mushroom pasta in the fridge for up to 4 days in an airtight container.

    Reheat it before serving!

    If you made my Tomato and Mushroom Pasta leave a comment and rating below! Also, join me on Instagram @Veganise.Life and post photos with the hashtag #veganiselife!

    📖 Recipe

    Tomato and mushroom Pasta with Coconut milk image.

    Tomato and Mushroom Pasta with Coconut Milk

    Sabine Blankevoort
    Tomato and Mushroom Pasta with Coconut Milk is my go-to dish when I feel like a simple but delicious pasta or gnocchi meal. It is quick, easy, and all you need is one pot and a frying pan!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 8 mins
    Total Time 13 mins
    Course Main Course, Side Dish
    Cuisine Italian
    Servings 4 Servings
    Calories 441 kcal

    Ingredients
      

    • 1 tablespoon Coconut oil
    • 1 Onion Diced
    • 250 Grams Mushrooms Sliced
    • 1 Bottle Pasta sauce
    • 1 tin Coconut Milk
    • 400 Grams Pasta of your choice
    • Salt and pepper to taste

    Instructions
     

    • Cook the pasta according to packets instructions.
    • Melt the coconut oil on medium heat.
    • Saute the diced onions and sliced mushrooms in the coconut oil until tender.
    • Add the tomato pasta sauce and coconut milk.
    • Turn the temperature to low and simmer until you're ready to serve.
    • Once the paste is "al dente", pour off the cooking water. Put the pasta into the mushroom sauce and toss to combine.

    Notes

    • Don’t over cook your pasta! 
    • Add a bit of sugar to balance out the flavours if your sauce tastes too tart.
    • Add courgettes, aubergines or peppers to this dish for some extra vegetables.
    • Store leftover vegan mushroom pasta in the fridge for up to 4 days in an airtight container. Reheat before serving.
    Keyword Creamy Vegan Pasta sauce, Pasta, Vegan Pasta, Vegan sauce

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    Hi, I'm Sabine! I am an im-perfect vegan, and I invite you to be im-perfect with me!

    My goal is to help health-conscious millennials, like you, transition their lifestyles to live a cruelty-free life. 

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