creamy mushroom spaghetti w/ garlic + parsley


Serves 4

  • Olive oil for frying (I use quite a lot in this dish)
  • 1 packet brown rice spaghetti (I use San Remo, its gluten free and organic!)
  • 400g button mushrooms sliced
  • 3 cloves fresh garlic minced
  • ½ cup flat leaf parsley chopped finely
  • 400ml organic coconut milk (canned), you can use normal cream however coconut cream is a healthier dairy free option
  • 2 tsp A. Vogel herbamare salt (my favourite! adds such great flavour) optional
  • Salt, pepper and chilli flakes to taste


  1. Cook the spaghetti according to the instructions and set aside, toss with some olive oil to avoid it from sticking. I also like to add a little olive oil to the water it is cooked in.
  2. Slice the mushrooms and then heat a large pan over medium to high heat with a decent amount of olive oil (about 3-4 tbsp). Add the minced garlic and mushrooms and cook for about 5 minutes until the mushrooms are beginning to brown and soften.
  3. Add the coconut cream, reduce the heat and let simmer for about 5 minutes.
  4. Add the cooked pasta to the mushrooms along with the parsley, salts, pepper and chilli flakes, toss to combine. Sometimes I add a little more olive oil here.
  5. Serve with some parmesan cheese or as is.

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Leave a Reply

Your email address will not be published. Required fields are marked *