Creamy Mushroom Pasta
Updated Nov 19, 2025, Published Aug 16, 2022
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Rich, Comforting, and Surprisingly Easy
When you’re craving a luxurious pasta dinner that still feels simple to prepare, this Gluten-Free Creamy Mushroom Pasta is the answer. It delivers everything you want in a comfort meal—silky sauce, perfectly sautéed mushrooms, tender pasta, and fragrant herbs—all without any dairy. Thanks to full-fat coconut milk, the sauce becomes thick, velvety, and incredibly satisfying. Even better, this dish comes together with minimal effort, making it ideal for weeknights when you want something indulgent but uncomplicated.
Table of Contents
Why You’ll Love This Pasta
This pasta is everything a cozy dinner should be. The richness of the coconut milk balances the earthiness of cremini mushrooms, while shallots, garlic, and thyme build layers of flavor. As the spinach gently wilts into the sauce, the dish becomes hearty yet balanced.
Additionally, this recipe requires no complicated steps. You sauté the mushrooms, simmer the sauce, cook the pasta, and combine everything. Because the sauce thickens quickly and the pasta cooks in minutes, the entire dish is ready in under an hour—without sacrificing depth or creaminess.
What You’ll Need
Here are the simple, wholesome ingredients that make this pasta so delicious:
- Olive oil
- Cremini mushrooms
- Garlic
- Shallots
- Thyme leaves
- Kosher or fine sea salt
- Gluten-free all-purpose flour
- Full-fat coconut milk
- Fresh spinach
- Fresh lemon juice
- Gluten-free spaghetti
Tips for the Best Results
Brown the Mushrooms Properly
For the deepest flavor, sauté the mushrooms in two batches. Crowding the pan prevents browning, which means you miss out on that savory, caramelized flavor that makes this recipe shine.
Use Full-Fat Coconut Milk
Full-fat coconut milk creates the thickest, richest sauce. Light coconut milk will not give you the same luxurious texture.
Add Pasta Water for Silky Sauce
A few spoonfuls of starchy pasta water help loosen and emulsify the sauce. This ensures every strand of spaghetti becomes evenly coated.
Keep the Heat Low After Adding the Coconut Milk
High heat can cause the sauce to separate. A gentle simmer keeps it creamy and smooth.
Serving Suggestions
This creamy mushroom pasta pairs beautifully with:
- A salad such as Grilled Romaine Caesar Salad with Toasted Breadcrumbs
- Gluten-free garlic bread
- Roasted vegetables
- A sprinkle of fresh herbs or cracked pepper on top
Because the dish is already rich and hearty, simple sides complement it best.
Storage & Reheating
Although this pasta tastes best fresh, leftovers store well:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat with a splash of water or coconut milk to loosen the sauce.
- Do Not Freeze: Coconut milk sauces often separate when frozen, so freezing is not recommended.
Frequently Asked Questions
Can I use a different type of mushroom?
Absolutely. Cremini mushrooms offer excellent flavor, but you can substitute button mushrooms, shiitake, or a blend of mixed mushrooms for richer depth.
Will the pasta taste like coconut?
Not noticeably. The garlic, shallots, mushrooms, and thyme overpower the coconut flavor, leaving only a creamy, savory sauce.
Can I make this recipe without coconut milk?
Yes. You can substitute cashew cream or a dairy-free heavy cream alternative. Keep in mind that consistency may vary slightly.
Can I add protein to this dish?
Definitely. Grilled chicken, sautéed tofu, or white beans pair beautifully with the creamy sauce without overwhelming the flavor.
What gluten-free pasta works best?
Gluten-free spaghetti is ideal, but fettuccine, linguine, or penne work well too. Choose a high-quality brand to prevent mushiness.
Can I make this recipe vegan?
Yes. The base recipe is already dairy-free and contains no animal products aside from optional add-ins. Simply ensure your pasta is vegan.
Creamy Mushroom Pasta
Ingredients
- 4 tablespoons olive oil, , divided
- 16 ounces cremini mushrooms, , sliced
- 3 cloves garlic, , finely chopped
- 2 shallots, , peeled and finely chopped
- 1 teaspoon thyme leaves
- ¼ teaspoon kosher or fine sea salt, , plus more for the pasta water
- 2 tablespoons gluten-free all-purpose flour
- 1 (13.5-ounce) can coconut milk
- 5 ounces spinach
- ½ lemon, , juiced
- 8 ounces gluten-free spaghetti
Instructions
- Start by bringing a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook half the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.
- Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
- Add the flour to the mushrooms and cook for 2-3 minutes. Add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
- Cook the spaghetti according to the package instructions, until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2-3 tablespoons of pasta water to thin. Mix to combine. Transfer to bowls and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this for lunch for a friend and her 95 year old mother. Everyone loved it! I’m always looking for easy, healthy recipes good enough to share with guests–this one is going into the rotation!