Mushroom Pasta With Coconut Milk

This Mushroom Pasta with Coconut Milk is one of those recipes I turn to when I want something comforting yet refined, without relying on dairy or heavy cream.

I enjoy how this dish brings together simple ingredients to create a sauce that is both rich and well balanced. The natural earthiness of mushrooms pairs beautifully with the subtle sweetness of coconut milk, resulting in a creamy pasta that feels indulgent while still being light on the palate.

Try this coconut milk mushroom pasta recipe if you crave something that is satisfying, well-rounded, and thoughtfully layered in flavor. By the way this recipe proof that a dairy-free pasta recipe can be just as creamy and comforting as a traditional one.

Ingredients

80% cooked Penne pasta – The main body of the dish; holds the sauce well inside its tubes.
Mushrooms (button mushrooms, sliced) – Provide a meaty texture and deep umami flavor, making the pasta hearty.
Coconut milk (pack/carton) or freshly made – Forms the creamy base of the sauce; adds richness and a subtle sweetness.
Garlic cloves (chopped) – Builds aroma and savory depth; enhances overall flavor.
Green chilies – Add fresh heat and brightness to balance the creaminess.
Red chili flakes – Provide controlled spiciness and a lingering warmth.
Mix of Dried herbs (equal quantities of Thyme, Oregano, Rosemary) – Add herbal notes and complexity to the sauce.
Lemon Juice or Lemon Zest – Adds acidity to cut through the richness of coconut milk and brighten flavors.
Salt
Pasta Water
Oil
Cornflour Slurry – Thickens the Gravy.
Herbs or Extra Chilly Flakes (For Garnishing, Totally Optional)

Note: The Cornflour Slurry is not in the ingredients image because I added it later. Forgot to organize it among the list of ingredients.

How To Make Mushroom Pasta With Coconut Milk?

Bring a large pot of water to a rolling boil. Add salt generously and a few drops of oil.

Cook the penne pasta until al dente according to the package instructions.

Once cooked, drain the pasta and reserve the pasta water — this will help adjust the sauce later. Set the pasta aside.

Next, Dry Saute the Mushrooms.

Heat a frying pan or skillet on medium heat without adding oil.

Add the sliced mushrooms and sauté them for 1–2 minutes. They will release their natural moisture and start to shrink.

This step helps concentrate their flavor and improves texture. Keep the mushroom aside for the moment.

Add a small amount of oil to the same pan, then return the mushrooms to the pan (or continue cooking them if you didn’t remove them).

Sauté for another 2–3 minutes until the mushrooms turn lightly brown and slightly crisp at the edges.

Once done, remove them from the pan and keep aside.

Now, it’s time to prepare the flavor base.

In the same pan, add a little more oil if needed.

Add the chopped garlic and sauté on low to medium heat until it turns lightly golden and aromatic.

Be careful not to burn it.

Add the green chilies, red chili flakes, and dried herb mixture. Mix well and sauté for about 30 seconds to allow the flavors to bloom.

Add a small amount of water or reserved pasta water to the pan. Stir well, scraping the bottom to release all the flavorful bits.

Pour in the coconut milk and stir until everything is well combined. The amount of coconut milk you want to add depends upon how creamy you want the recipe to be.

Let it cook gently for 1–2 minutes — do not overboil. Add salt as required.

Add the cooked mushrooms back into the pan and mix well.

Time to add the pasta.

Add the cooked pasta to the sauce along with some reserved pasta water.

Pour in the cornflour slurry and mix continuously to avoid lumps.

Let the pasta simmer until the sauce thickens and coats the pasta evenly.

Once the pasta is creamy and most of the excess water has evaporated, add lemon juice or lemon zest (as per your preference). Mix well and cook for another 30 seconds to 1 minute.