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Creamy Mushroom Coconut Pasta

This dish transforms dried mushrooms and coconut milk into a rich, velvety pasta sauce bursting with umami flavor. Slow-simmered dried fungi release deep earthy aromas, coating al dente pasta with a luxurious, comforting texture that looks as indulgent as it tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dried porcini mushrooms preferably sliced or broken into smaller pieces
  • 12 oz pasta your choice of shape
  • 1 cup coconut milk full-fat for creaminess
  • 2 cloves garlic minced
  • 2 tablespoons nutritional yeast adds cheesy depth
  • 2 tablespoons olive oil extra virgin preferred
  • to taste salt adjust after tasting
  • to taste pepper freshly cracked if possible
  • 250 ml hot water for soaking mushrooms

Equipment

  • Large pot
  • Skillet
  • Fine sieve
  • Measuring Cups
  • Knife
  • Wooden spoon

Method
 

  1. Begin by placing the dried porcini mushrooms in a bowl and pouring over the hot water. Let them soak for about 15 minutes until they are plump and tender, filling your kitchen with an earthy aroma. Drain, reserving the soaking liquid through a fine sieve to catch any grit, and chop the rehydrated mushrooms finely.
  2. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente, about 8 minutes. Drain the pasta, reserving a small cup of the starchy pasta water, and set aside.
  3. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it turns fragrant and golden—your kitchen should fill with a sweet, nutty aroma. Then, add the chopped rehydrated mushrooms and cook for 5-7 minutes until they develop a deep, golden color and a slightly crispy edge.
  4. Pour the reserved mushroom soaking liquid through a fine sieve into the skillet, avoiding any grit. Bring it to a gentle simmer and cook for about 3 minutes, allowing the flavors to concentrate and deepen, filling your kitchen with rich earthy notes.
  5. Stir in the coconut milk along with the nutritional yeast. Reduce the heat to low and let the sauce simmer gently for 5 minutes, stirring occasionally. It should turn velvety and fragrant, coating the mushrooms beautifully.
  6. Taste the sauce and season with salt and freshly cracked pepper, adjusting to your preference. If the sauce seems too thick, add a splash of the reserved pasta water or mushroom soaking liquid to loosen it up.
  7. Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat every strand, allowing the flavors to meld for 1-2 minutes. The sauce should cling to the pasta, creating a creamy, earthy dish.
  8. Remove from heat and let it rest for 2 minutes. This helps the sauce thicken slightly and the flavors settle. Serve hot, garnished with a sprinkle of fresh herbs or additional cracked pepper if desired, and enjoy the luxurious, velvety pasta with its tender mushrooms and rich umami.

Notes

For an extra layer of flavor, sprinkle chopped fresh parsley or basil before serving. You can also add a squeeze of lemon juice for brightness. This dish pairs beautifully with a simple green salad or crusty bread.