Coconut ‘Creamy’ Mushroom Sauce

Feel-good food that is truly good for your body! This coconut ‘creamy’ mushroom sauce on buckwheat pasta is a scrumptious vegan dinner that everyone will enjoy.

Cooking time 30 minutes,  serves 2


  • 1 punnet mushrooms, cleaned and sliced
  • 1 small tin coconut milk
  • 1  cup coconut flour (depending on how think you like your sauce you can use more or less)
  • 1-2 tsp coconut oil
  • 1-2 gloves finely chopped garlic OR 1 tbsp crush garlic
  • Thyme
  • Basil
  • Salt
  • Pepper


  1. Cook your pasta as the packaging directs, I used a buckwheat pasta!
  2. Heat the coconut oil in a pan.
  3. Add the garlic and let it simmer slightly.
  4. Add the coconut milk and turn the stove to a medium heat.
  5. When the coconut milk is simmering add the mushrooms and remaining spices. Mix well, use as much spices as you like!
  6. Add the flour gradually – as you add add it make sure to mix well to allow it to dissolve fully before adding more. By adding it gradually you avoid making a lumpy sauce and don’t overdo the flour!
  7. When the sauce is at your desired consistency turn down the heat to a low temperature and continue to mix. Let the flavours infuse this way for a few minutes before serving.

Serve immediately with a low-carb high-protein pasta such as buckwheat or chickpea pasta. You can even have it with other low-carb options like zucchini noodles!

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