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 think you forgot about an important holiday. All of this fanciness only takes about 20 minutes to make!
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
- 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.
If you choose to use a gluten-free pasta, this recipe is gluten-free!