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Pasta With Mushrooms

I made was something my little sister introduced me to this summer – pasta with cream, sautéed mushrooms, and fresh dill. I’m not even crazy about dill, but something about that combination is just addictingly good.

Sometimes it’s incredible, and other times it’s just good. Though I suppose that’s a good problem to have.

Pasta with Mushrooms, Cream, & Dill

Serves: 20
Time: 90 minutes
Version: 1.0


  • 1.5 kg pasta (about 3 lbs. – see note below about metric measurements)
  • 1.2 kg mushrooms (about 2.5 lbs.)
  • 800 g chopped onions (a bit under 2 lbs.)
  • 80 g garlic cloves (2-3 oz.), minced
  • 150 g olive oil (about 3/4 cup)
  • 8 cups coconut milk (see notes for non-vegan version with dairy cream)
  • 300 g cashews (about 10 oz.)
  • 50 g fresh dill (about 2 oz., or one bunch), chopped
  • 30 g salt (about 1 tbsp + 2 tsp)
  • 2 tsp black pepper
  • 30 g Better than Bouillon mushroom or vegetable base (optional)
  • 350 g grated Parmesan or Romano cheese (about 12 oz., optional)


  1. Heat water for pasta in a large pot.
  2. Sautée mushrooms, onions, and garlic in oil.
  3. Blend cashews in a blender with some of the coconut milk.
  4. Add coconut/cashew cream to a large pot. Add sautéed veggies, salt, pepper, and mushroom base.
  5. Let sauce simmer for about 20 minutes. About five minutes before serving, add dill.
  6. Meanwhile, 10-20 minutes before serving, add pasta to boiling water according to package directions.
  7. Just before serving, adjust salt and pepper.
  8. Combine pasta and sauce, or serve separately, with grated cheese on the side.


  • Remember when I said this sometimes comes out incredible, and other times just good? I suspect it has a lot to do with the mushrooms – their quality, how you clean them, and how you cook them. I have not yet taken the measure of the art of sautéing mushrooms.
  • So, I do almost everything in metric now, with a digital kitchen scale. It’s amazeballs. Pounds, ounces, cups, pints, quarts, bushels, barleycorn, etc. feel atrociously archaic now. Once you go metric, you never go back…
  • This is vegan, but if you prefer, check out the original Sweet Paul recipe below, which uses dairy cream. It’s also for a smaller number of servings.

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