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Mushroom Pasta With Coconut Milk

A creamy dairy-free pasta made with sautéed mushrooms and coconut milk. This comforting yet refined dish combines earthy mushrooms, aromatic garlic, herbs, and gentle spice with a rich coconut milk sauce that coats the pasta beautifully.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion, Italian-Inspired
Servings 1

Ingredients
  

  • 100 gram penne pasta about 80% cooked before adding to sauce
  • 1½ cups sliced button mushrooms
  • 1 cup coconut milk carton or freshly made
  • 3 garlic cloves chopped
  • 2 green chilies finely chopped
  • ½ tsp red chili flakes
  • ½ tsp thyme dried
  • ½ tsp oregano dried
  • ½ tsp rosemary dried
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp pasta water or more as needed
  • 2 tbsp oil
  • 1 tsp cornflour mixed with 2 tbsp water cornflour slurry

Instructions
 

Cook the Pasta

  • 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 package instructions.
  • Drain the pasta and reserve some pasta water. Set aside.

Dry Sauté the Mushrooms

  • Heat a frying pan or skillet on medium heat without oil.
  • Add the sliced mushrooms and sauté for 1–2 minutes until they release moisture and shrink slightly.
  • Add a little oil and continue sautéing for 2–3 minutes until lightly browned and slightly crisp at the edges.
  • Remove mushrooms from the pan and set aside.

Prepare the Sauce Base

  • In the same pan, add a little more oil if needed.
  • Add chopped garlic and sauté on low-medium heat until lightly golden and aromatic.
  • Add green chilies, red chili flakes, thyme, oregano, and rosemary.
  • Sauté for 30 seconds to release the flavors.

Make the Coconut Sauce

  • Add a small amount of water or reserved pasta water and scrape the pan to release the flavorful bits.
  • Pour in the coconut milk and stir well.
  • Let it cook gently for 1–2 minutes without overboiling.
  • Add salt to taste.

Combine Everything

  • Add the sautéed mushrooms back to the pan.
  • Add the cooked pasta along with some reserved pasta water.
  • Pour in the cornflour slurry while stirring continuously to avoid lumps.
  • Simmer until the sauce thickens and coats the pasta.

Finish the Dish

  • Add lemon juice or lemon zest and mix well.
  • Cook for 30 seconds to 1 minute more.
  • Taste and adjust salt or spice if needed.
  • Serve hot. Garnish with extra herbs or chili flakes if desired.

Notes

  • Dry sautéing mushrooms helps concentrate their flavor and improve texture.
  • Reserved pasta water helps the sauce bind and coat the pasta better.
  • Adjust the amount of coconut milk depending on how creamy you want the pasta.
  • Lemon juice or zest is important to balance the richness of coconut milk.