Is there truly anything better than a creamy pasta dish? This one honestly might take the cake. The best part about it is you can completely make the recipe dairy-free, gluten-free & vegan! Simple swaps such as trading in butter for EVOO or using coconut cream instead of a heavy cream or even using a vegan, DF cheese instead of goat cheese all taste so perfect in this recipe that you’d hardly know the difference. The one thing that is non-negotiable when making this, or any pasta dish for that matter, is having a good base. Yes, the pasta itself is extremely important, but cooking with quality tools & pans will make all the difference in how your food tastes. This set from Greenpan has everything you need for the recipe & more. You’ll need both a saucepan & skillet for this recipe but that’s it. Aka the cleanup is super easy thanks to only 2 pans & their non-stick ceramic interiors. With both great ingredients & great tools, you’re guaranteed a great meal. This recipe takes only about 15 minutes from start to finish so it will quickly become your weekly staple last-minute, delicious meal.
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- 2 tbsp butter (can sub for 2 tbsp EVOO)
- 10 oz sliced mushrooms
- 1 shallot, chopped
- 3 gloves garlic
- 3 tbsp coconut cream
- 1 heaping tsp thyme
- 4 oz goat cheese
- Prepare pasta according to box instructions.
- Melt butter in skillet over medium heat. Add mushrooms & cook for 3-5 minutes or until light browned.
- Add shallot, thyme & garlic. Cook for 3 more minutes or until shallots are translucent. Add coconut cream & stir to combine. Add pasta, toss together & stir in goat cheese. Serve & enjoy!
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