Creamy Marinara Mushroom Pasta

Creamy Marinara Mushroom Pasta

This might be the easiest recipe in my arsenal to date and yet she is dinner party worthy! I debated even posting this one because of how simple she is but I know y'all appreciate a recipe that can be whipped up with ingredients you already have on hand. 

When looking to create "meaty" plant-based pasta dishes I always turn to mushrooms. When cooked down they create such a hearty texture  and always transform and elevate a recipe. They enhance an ordinary pasta night into something delectable and divine! 

All this one takes are some good quality mushrooms (I used shitake) your favorite marinara, some fresh tomatoes, fresh basil and some coconut cream for added comfort! 




6 entree portions




large saute pan or dutch oven



olive oil 

1 onion, diced 

2 cloves garlic, minced 

1 lb shitake or baby bella mushrooms , destemmed and rough chopped ( about 20 mushrooms ) 

1/2 cup cherry tomatoes. sliced in half 

1 24 oz jar of your favorite marinara 

1/3 cup coconut cream or full fat coconut milk 

1/2 cup fresh basil leaves, chopped 

salt /pepper to taste 



boiled pasta of choice 


For topping:

extra basil

extra cherry tomatoes

vegan parmesan 



Drizzle olive oil on a large sauté pan or dutch oven over medium heat. 


When hot, add onion and garlic. Sauté until fragrant, about 3 minutes. 


Add your chopped mushrooms and sauté another few minutes. 


When the mushrooms begin to shrink add your tomatoes and stir. 


Pour marinara and coconut cream into your pan. Stir well. 


Add fresh basil, salt, and pepper. 


Simmer sauce for atleast 20 -25 minutes stirring occasionally. The sauce will thicken! 


Boil and drain your pasta. Add preferred amount of pasta into sauce or serve individually!