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Creamy Mushroom Pasta

BAM! It's Compassionate Cooking Sundays!

Credit: Kelly McDermott

Creamy Mushroom Pasta
Credit: Gemini by Google

Ingredients

3-4 tablespoons of vegan butter or olive oil

6 cloves of garlic, minced

24 oz. Baby Bella mushrooms, sliced thickly

16 oz. pasta (rigatoni, rotini, penne are suggested)

4 cups of vegetable broth

1 cup of full-fat coconut milk

1/2 cup of vegan parmesan, grated

Salt/pepper to taste

Crushed red pepper to taste

Smoked paprika to taste

Fresh thyme for garnish (Optional)


Instructions

  1. Heat the vegan butter/oil in a large nonstick pot. Let it melt. Add the garlic and cook for 1 minute, stirring frequently.

  2. Add the mushrooms and cook 4-6 minutes, stirring occasionally, until they have released their liquid and most of it is cooked off.

  3. Add the pasta and broth and stir gently, ensuring all the pasta is wet. Cover with a tight-fitting lid, turn up the heat to medium-high, and let the liquid come to a boil. Remove the lid, stir well, and replace the lid. Lower the heat to medium-low and cook 8-10 minutes until most of the liquid has been absorbed into the pasta and the pasta is cooked through. Stir occasionally.

  4. Pour in the coconut milk and stir well. Add in the vegan parmesan and stir again.

  5. Season the pasta with salt, pepper, red pepper flakes, and smoked paprika to taste.


Special Notes:

  • If you really like the spice, use cayenne pepper instead of red pepper flakes.

 

Compassionate Fun Fact!


Did you know that Penne is pasta in the form of short, wide tubes? What else is short and wide and likes to go in tubes --- oh, and also quite handsome? Izzy Man!




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