Creamy Garlic & Mushroom Pasta
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 ounces whole wheat linguine pasta (use gluten free, if needed)
  • 4 tablespoons dairy free buttery spread, divided
  • 2 tablespoons minced garlic, divided
  • 8 ounces fresh button mushrooms, sliced
  • 8 ounces portobello mushrooms, sliced and cut into large bite-size pieces
  • 1 package bacon, cut into small pieces (I used vegan bacon)
  • 2 tablespoons flour (all purpose, whole wheat or gluten-free)
  • 1 teaspoon dried thyme
  • ¼ cup white cooking wine
  • 2 cups unsweetened coconut milk beverage (I use So Delicious)
  • Salt, to taste
  • Black pepper, to taste
  • Additional liquid (coconut milk, water, or broth), as needed
  • ⅛ cup fresh parsley, or more to taste
  • Red pepper flakes, for topping (optional)
  • Dairy-free Parmesan, for topping (optional)
  1. Cook the pasta according to package. Drain & then drizzle with a little olive oil to prevent sticking.
  2. While the noodles are cooking, melt 2 tablespoons of the buttery spread in a large saucepan over medium heat. Add the mushrooms, bacon, and 1 tablespoon of the garlic, and saute for 5 to 7 minutes, or until golden brown.
  3. Add the remaining 2 tablespoons of buttery spread to your pan and let melt. Add the remaining 1 tablespoon of garlic, and just briefly saute until fragrant.
  4. Sprinkle in the flour and thyme, and stir to incorporate. Stir in the wine and let cook down for a minute.
  5. Whisk in the the coconut milk beverage, and simmer until thickened. If the sauce seems too thick, whisk in a little more liquid.
  6. Season with salt and pepper, to taste.
  7. Toss the garlic mushroom sauce with the cooked pasta. Sprinkle with fresh parsley. Top with crushed red peppers and/or vegan parmesan, or serve them on the side at the table.
Recipe by Go Dairy Free at