Step 1

Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.

Step 2

In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.

Step 3

The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.

Step 4

Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.

Step 5

Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.

Step 6

Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!