I honestly don’t think there’s anything better than a creamy pasta. Lately I’ve had a sick obsession with it. So sick that I’ve begun fantasising about pasta during my day, dreaming of the moment when I get home to a giant, comforting, ridiculously creamy bowl of pasta. Sad, I know. But when you try this pasta recipe, you might feel the same, and I apologise in advance.
It tastes nothing like a traditional carbonara pasta, just so you know in advance. But I personally prefer this lower-calorie, lower-animal-cruelty, more-delicious version of a creamy pasta (and I think you will too). I have been a big fan of coconut milk in all its versatility as of late, and it definitely does not disappoint in this recipe. And cooking the mushrooms until crispy definitely provides a “bacon-y” kind of texture. It’s all good!
So I’m going to keep things short and sweet and get straight into this recipe.
Ps. This recipe serves one. That’s probably the first recipe on my entire blog that’s ever served just one person. I live on my own now. It’s rough.
- Spaghetti for 1
- 6-7 mushrooms of choice (I used button mushrooms), sliced
- Vegan butter
- 1tbsp minced garlic
- 1/4 – 1/2 can full fat coconut milk (or soy milk, which I’ve been using recently and tastes great too!)
- A handful of fresh basil
- Dried Italian herbs, as much as desired
- Chilli flakes, as much as desired
- Juice of 1/2 lemon
- Nutritional yeast, salt, pepper to your taste.
- Boil a pot of water and cook spaghetti per instructions.
- Heat a frying pan and melt enough butter to coat the bottom surface (1-2tbsp I would estimate)
- Place the sliced mushrooms and minced garlic in the pan and fry for 8-10 minutes or until the mushrooms are crispy and brown.
- Stir through the lemon juice, coconut milk, basil, herbs, chilli flakes, nutritional yeast, salt and pepper. Allow to simmer for 5-10 minutes, adding more coconut milk as needed.
- Once the paster is cooked, do not strain! Instead, using tongs, transfer the pasta into the frying pan and coat in the cream sauce.
- Serve with additional salt, pepper and nutritional yeast. (You could also add fresh spinach if desired too!)
Ps. This pasta is great with broccoli, spinach, peas… those kinds of things too!
– The Ugly Chef