Go Back
+ servings
Tomato and mushroom Pasta with Coconut milk image.

Tomato and Mushroom Pasta with Coconut Milk

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!
Print Pin
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Creamy Vegan Pasta sauce, Pasta, Vegan Pasta, Vegan sauce
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 Servings
Calories: 441kcal
Author: Sabine Blankevoort

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.
Tried this recipe?Mention @veganise.life or tag #veganiselife!

Nutrition

Calories: 441kcal | Carbohydrates: 76.4g | Protein: 15.6g | Fat: 8.6g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 816mg | Potassium: 734mg | Fiber: 4g | Sugar: 11.1g | Calcium: 43mg | Iron: 6mg