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Creamy mushroom pasta on a plate with a blue napkin

Creamy Mushroom Pasta

Naturopath Lauren Glucina
A protein-packed, dairy and gluten free pasta.
5 from 4 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Mains
Cuisine Gluten free, Healthy, Vegan, Vegetarian
Servings 2
Calories 540 kcal


  • 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


  • Wash the rocket and spin it dry. Wash mushrooms, let dry, and slice thinly – removing the tough stalks from the shiitake.
  • Cook pasta as per pack instructions.
  • 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.
  • 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.
  • Add rocket and cook till wilted down.
  • Once pasta has cooked, drain and fold through the mushroom mixture.
  • Serve with a grating of fresh lemon juice and a generous amount of Brazil Nut Parmesan.


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.


Calories: 540kcalCarbohydrates: 68gProtein: 27gFat: 22gSaturated Fat: 17gSodium: 471mgFiber: 9gSugar: 7gCalcium: 450mgIron: 10.3mg
Keyword Creamy Mushroom Pasta
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