Description
Tomato and Mushroom Sauce 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!
Ingredients
Scale
- 1 Tbsp 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
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Cook the pasta according to packets instructions.
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Melt the coconut oil on medium heat.
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Saute the diced onions and sliced mushrooms in the coconut oil until tender.
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Add the tomato pasta sauce and coconut milk.
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Turn the temperature to low and simmer until you’re ready to serve.
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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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 5.2 g
- Sodium: 137 mg
- Fat: 12.5 g
- Saturated Fat: 9 g
- Carbohydrates: 64 g
- Fiber: 2.4 g
- Protein: 14.6 g
- Cholesterol: 74 mg