Creamy Garlic & Mushroom Pasta

Creamy Garlic & Mushroom Pasta
Creamy Garlic & Mushroom Pasta
Creamy Garlic & Mushroom Pasta

Everyone loves a good creamy pasta meal don't they!? After the Zucchini Carbonara was a hit, I had to experiment with another tasty 'pasta' meal. This recipe is slightly easier in that there is no blending required, you pretty much just throw everything into the pan! 😊


  • I always use organic coconut milk. The main reason is because non-organic brands always have added chemicals to the milk, in the form of thickeners and stabilizers. Organic is always thicker and creamier plus it tastes so much better!  
  • if you wanted to keep it paleo skip the pasta, add extra veggies and chicken.
  • Here is what I use to make my zucchini noodles. I bought it from Pak'nSave for about $20. 

Creamy Garlic & Mushroom Pasta 


  • 1 small brown onion or half of a large, finely chopped
  • 3 garlic cloves, crushed
  • 450g mushrooms, sliced
  • 3 medium sized zucchini, spiralized
  • 2 medium sized carrots, spiralized
  • 100g (approx) uncooked black bean pasta - I used half a packet of this brand, but you can use any sort of pasta that you like. 
  • 1 cup of organic coconut milk
  • 1/2 tsp Himalayan salt


  1. Cook the black bean pasta according to packet directions. Be careful not to overcook them as they may break up when added to the pan.
  2. In a large pan or wok, heat the coconut oil and on medium heat and cook the onion until soft. Add the garlic and mushrooms and cook until mushrooms are soft. 
  3. Add the zucchini and carrot noodles. Cook for a further couple of minutes until the vegetables are soft.
  4. Add the black bean pasta, coconut milk and salt. Cook for 3-5 minutes until the sauce thickens slightly. 

Serves 2-3

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛