Coconut Cravings

One-Pot Mushroom Pasta

Ingredients

Measurement

Scale

1 Tablespoon avocado oil
4 garlic cloves, minced
1 cup yellow onion, chopped
1/2 cup mushrooms, chopped, oyster, baby bella, or shiitake are all good
2 cups unsalted vegetable broth
2 cups coconut milk
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
8 ounces gluten-free pasta, rotini or penne work great
1 Tablespoon vegan butter, I prefer Earth Balance
1/4 cup nutritional yeast
1 Tablespoon fresh lemon juice

Instructions

  • PREP. Chop garlic, onions, and mushrooms.

  • WARM PAN. Warm a large sauté pan over medium heat. Add avocado oil, or another high heat oil.

  • SAUTE. Saute garlic, onion, and mushrooms at medium heat for 6-9 minutes or till mushrooms are softened and onion is translucent.

  • ADD LIQUIDS & SPICES. Add vegetable broth, coconut milk, salt, black pepper, red pepper flakes, dried oregano, and dried basil. Cover and bring to a boil.

  • ADD GLUTEN-FREE PASTA. Add gluten-free pasta. For best results, measure the pasta with a digital scale. Using more or less pasta will affect the liquid content. Cover and simmer on low, stirring occasionally. Simmer for 12-20 minutes, testing pasta for doneness around 12 minutes. When pasta is tender, turn off heat. There should still be some liquid left in the pan.

  • ADD VEGAN BUTTER, ETC. Stir in vegan butter, nutritional yeast, and fresh lemon juice. Season with extra salt and pepper as desired.

  • TOP WITH GREEN ONIONS. Top with green onions and fresh basil, if desired.