BEST Vegan Recipe for Dinner-Mushroom Coconut Pasta

– 2 Tablespoons extra-virgin olive oil – 1 shallot chopped (or small white, or red onion) – 1 tsp sea salt or to taste – 1 tsp freshly ground pepper or to taste – 10 oz baby Bella mushrooms sliced (or white button) – ¼ cup dry white wine or you could use vegetable broth – 1 Tablespoon coconut aminos soy or tamari, optional – 1 13.5 oz can coconut milk – 2 tbsp of cornstarch or arrowroot powder – ¼ cup water – 2 tbsp nutritional yeast – 1 tsp garlic powder – juice of 1 lemon – 2 cups arugula or fresh spinach – Pasta – 1 lb of pasta I used spaghetti (but even penne or rigatoni is fine)


White Scribbled Underline

Cook time: 15 min

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prep Time

10 min


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Are you looking for the BEST Vegan Dinner Recipe? Vegan Mushroom Coconut Pasta is a really easy pasta recipe. Super creamy, the easy sauce comes together with shallots, coconut milk, sautéed mushrooms and some arugula. Ready in less than 20 minutes,

Can I make this pasta recipe gluten-free? Yes, just use your favorite gluten-free penne pasta. Cook the pasta according to the timing on the box. Set a timer to make sure you cook the pasta to al dente.

How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.


Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.


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