This luxurious creamy mushroom pasta offers a true taste journey, where the silky coconut milk sauce brings together the rich aromas of mushrooms and the spiciness of spicy chili. Perfectly al dente pasta and a side of fresh spinach make this dish the ideal choice for those who appreciate a flavorful and special dinner.
Equipment
- Large potat least 5L
Ingredients
- 2 tbsp olive oil or other vegetable oil
- 2 shallot finely chopped
- 6 garlic clove finely chopped
- 1 red chili pepper finely chopped
- 150 g champignon finely sliced
- 270 g oyster mushrooms finely sliced (you can also try other mushrooms)
- 1 bouillon cube I recommend the mushroom flavor.
- 500-700 ml boiling water
- 400 ml full-fat coconut milk
- 400 g fusilli pasta conchiglie or another one is also suitable
- 35 g sun-dried tomatoes in oil drained, chopped
- 3 tbsp flavoring yeast
- 1 tbsp soy sauce
- 1 teaspoon paprika powder
- black pepper after hours
- 120 g fresh spinach chopped
- fresh basil optional decoration
- lemon slice optional decoration
Instructions
- Add the oil to a large pot and heat over high heat. When the oil is hot, add the chopped shallots, garlic and chili pepper and fry until lightly browned, about 1 minute.
- Add the sliced mushrooms to the pot and fry until they have lost most of their original liquid and become slightly browned and crispy.
- Add all remaining ingredients to a pot, except spinach. Pour in enough (boiling) water to cover the pasta and bring to a boil, then reduce heat and simmer. Cook, partially covered, for 12-15 minutes, stirring occasionally to prevent the bottom from burning.
- Cook until the pasta is al dente and the excess liquid has evaporated from the pot. You will be left with a creamy and aromatic pasta. Remove the pot from the heat and add the spinach. Stir until the spinach has wilted. If desired, squeeze a little lemon juice on top and sprinkle with thinly sliced basil leaves. Enjoy!
Notes
Inspired by: One-Pot Creamy Mushroom Pasta | Pick Up Limes