Creamy Coconut Mushroom Sauce

This is real feel-good food! Serve this creamy coconut mushroom sauce with your choice of pasta for a scrumptious vegan dinner that everyone will enjoy.

Cooking time 30 minutes,  serves 2


  • 1 punnet mushrooms, cleaned and sliced
  • 1 small tin coconut cream OR half a tin of regular coconut cream (you can use light coconut cream if you like)
  • 1 -2 tbsp arrowroot flour (depending on how think you like your sauce you can use more or less)
  • 1/2 diced brown onion
  • 1-2 gloves finely chopped garlic OR 1 tbsp crush garlic
  • 1/4 cup nutritional yeast (add more if you like)
  • Salt
  • Pepper
  • Other spice options:
    • Thyme
    • Basil
    • Oregano
  • Pasta of choice (I like chickpea or green pea)


  1. Cook your pasta as the packaging directs.
  2. Heat a non-stick pan.
  3. Add the garlic and let it simmer slightly (you can cook it in a dash of olive oil or coconut oil if you like).
  4. Add the mushrooms and spices.
  5. Once the mushrooms are cooked, you can drain  the most of the excess water from the pan.
  6. Add the coconut cream and turn the stove to a low-medium heat.
  7. Add the arrowroot gradually – as you 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, thick sauce.
  8. When the sauce is at your desired consistency, turn down the heat to a low temperature and add the nutritional yeast, continuing to mix.
  9. Add your drained pasta to the sauce.

Top with a bit of plant based cheese or extra nutritional yeast for extra flavour. You can also use this sauce as a filling for a pie.

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