What makes the cream sauce for this pasta vegan and creamy?

The cream sauce is made vegan and rich by using coconut cream, scooped from a can of chilled full-fat coconut milk, which melts down to a luscious consistency.

How do I get the shiitake mushrooms perfectly browned?

To brown the shiitake mushrooms, cook them on high heat in a saute pan with a tablespoon of oil, along with the sliced onion and garlic, until they achieve a deep brown color.

Why add pasta water to the shiitake cream sauce?

Adding starchy pasta water to the sauce helps it thicken and emulsify, creating a smoother, more cohesive texture that clings beautifully to the pasta.

Can I use any type of pasta for this recipe?

Yes, you can use any 1/2 pound of your preferred pasta. The instructions advise cooking it to al dente according to package directions.

How should I store leftover Shiitake Cream Pasta?

Store any leftover Shiitake Cream Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Shiitake Cream Pasta
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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A close-up of creamy vegan shiitake mushroom pasta, tossed in a rich coconut cream sauce, served in a bowl with fresh herbs.

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Shiitake Cream Pasta [Vegan]

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Mushrooms. You either love them or you hate them. I don’t really believe that. It should be “you either love them or you think you hate them”. This recipe pairs the smokiness of the shiitake with the richness of coconut cream to make a dinner that’ll make you... Read More

Ingredients You Need for Shiitake Cream Pasta [Vegan]

1 package sliced shiitakes (usually 12-16 ounces)
1/2 yellow onion, sliced thin
3 cloves garlic, sliced thin
1/3 cup coconut cream (scooped from a can of chilled full-fat coconut milk)
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/2 pound pasta

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How to Prepare Shiitake Cream Pasta [Vegan]

Fill a pot with cold water. Add a tablespoon of oil and a good pinch of salt. Cover and put it on the stove to boil. When the water is boiling, follow the package instructions for the pasta and cook to al dente.
Heat a saute pan with a tablespoon of oil. Add the shiitakes, onion and garlic. Cook on high heat until mushrooms are browned.
Add the coconut cream, salt, red pepper and black pepper. Reduce the heat to medium and stir until the coconut cream is melted.
When the sauce starts to thicken up, use a small ladle and scoop some of the water from the pasta and add it to the sauce. Start with about a quarter cup. Stir it in and let it cook down a little bit. Keep doing this until you reach the consistency of sauce that you want (should be between 1/4 cup and 1/2 cup liquid).
Toss the sauce over the cooked pasta and enjoy.