Creamy mushroom pasta on a plate with a blue napkin

Creamy Mushroom Pasta

A protein-packed, dairy and gluten free pasta.
Course Mains
Cuisine Gluten free, Healthy, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 540 kcal
Author Lauren Glucina


  • 300 g mushrooms approx. 2/3 brown button and 1/3 shiitake
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • ½ cup coconut milk
  • 1 tablespoon sorghum flour or tapioca (optional)
  • 4 cups rocket arugula
  • 1 tablespoon coconut oil

  • 1 tablespoon mirin
  • 2 teaspoon tamari
  • 150 g pasta I used red lentil penne


  • Fresh lemon zest
  • Generous sprinkle of Brazil Nut Parmesan


  1. Wash the rocket and spin it dry. Wash mushrooms, let dry, and slice thinly – removing the tough stalks from the shiitake.
  2. Cook pasta as per pack instructions.
  3. Heat coconut oil in pan (medium heat) and cook the shallot till translucent. Add garlic and cook another minute. Add mushrooms and cook for about five minutes.

  4. Add coconut cream, mirin and tamari. Either cook till the liquid has reduced down a little, or add a tablespoon of sorghum or other starchy flour to help it thicken.
  5. Add rocket and cook till wilted down.
  6. Once pasta has cooked, drain and fold through the mushroom mixture.
  7. Serve with a grating of fresh lemon juice and a generous amount of Brazil Nut Parmesan.

Lauren's Notes

The brand of coconut milk I love most is Trade Aid. It comes in a BPA free can and is fair trade and organic. It is also particularly sweet! I used the thick, creamy milk at the surface.