This gluten free and plant based recipe is super flavorful and perfect for a busy weeknight. It can be made in less than 30 minutes and is a fantastic cozy meal for those chilly fall or winter months. If you like mushrooms and rosemary, this is definitely the recipe for you!
Could I Meal Prep This?
Definitely! If you need a quick meal prep to provide you with lunch for the week, this is a great one. However, this meal doesn’t have too much protein so if you’re meal prepping it I would recommend adding some white beans or chickpeas. Another option would be to use a gluten free protein pasta, like chickpea or lentil pasta.
What Sort of Equipment Do I Need for this Recipe?
For this recipe, you will need a large pot to cook your pasta in. You will also need a large sauce pan to make the mushroom sauce in. To blend the sauce, you can use a regular blender, immersion blender, or food processor. Lastly, you will need a can opener to open the can of coconut cream.
What Could I Serve with this Pasta?
The options are endless for what would go well with this recipe! When I made this, I served it with a vegan kale caesar salad. Any sort of salad would be a great side to this dish. Another great option would a few slices of a hearty gluten free bread. You could also roast up some veggies to serve on the side of this dish. These maple tamari brussel sprouts are a great side!
Ingredients
- Yellow Onion
- Minced Garlic
- Baby Bella Mushrooms
- Rosemary
- Reduced Sodium Vegetable Broth
- Coconut Cream from a Can
- Gluten Free Fusilli Pasta
- Extra Virgin Olive Oil for cooking
Substitutions
- Yellow Onion – White onion or shallots would also work well in this dish.
- Minced Garlic – As always, if you’d prefer to use garlic cloves or garlic powder, you’re more than welcome to.
- Baby Bella Mushrooms – If you want to use a variety of mushrooms in this dish, go for it! Shiitake or oyster mushrooms would be delicious to add.
- Gluten Free Fusilli Pasta – If you’d prefer a different type of pasta, this is an easy swap to make.
Recipe
Cream of Mushroom Pasta
Ingredients
- 1/2 yellow onion
- 1 tsp minced garlic
- 20 oz sliced baby bella mushrooms
- 2 long sprigs of rosemary
- 1 1/4 cup reduced sodium vegetable broth
- 1/2 cup coconut cream (the solidified top of the cream from a can)
- 16 oz gluten free fusilli pasta
- 1 1/2 tbsp extra virgin olive oil
Instructions
- Cook the pasta according to package directions.
- Finely dice the onion. Add the onion and garlic to a large sauce pan on medium heat with extra virgin olive oil.
- Sauté the onions and garlic until softened/slightly browned.
- Add the mushrooms to the pan. Sauté until softened.
- Add the rosemary needles from the sprigs to the pan along with the vegetable broth and the solidified top of the coconut cream from the can. Stir to combine.
- Turn off the burner. Use an immersion blender or regular blender to blend the mushroom sauce until smooth.
- Pour the sauce over the pasta and enjoy!
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