Vegan Creamy Porcini Mushroom Alfredo Sauce


This recipe can be used with any Solenzi Pasta, but we particularly like it with our Legume pasta which is packed with plant based protein & fibre.  Choose from Red Lentil Fusilli, Green Pea Fusilli or Chickpea Gnocchetti, and get anywhere from 18.6g to 26g of protein.  The Solenzi Organic Boscaiola Porcini Mushroom & Vegetable mix adds an incredibly aromatic woodsy flavour to this pasta dish - when combined with the coconut milk, you get an intense, nutty and delicious alfredo-like cream sauce.  The vitamins & minerals you get from the naturally sun-dried vegetables in the mix and the pasta will nourish your body and your taste-buds.

Solenzi Chef’s Ingredients- Organic Boscaiola Porcini Mushroom & Vegetable Mix

1 x 40g bag

Solenzi Organic Pasta

65g per person

Organic Coconut Milk

I can 400ml

Skill Level:        Easy

Total Time:     30 minutes

  • Put a pot of water on the stove, add salt to taste, and bring to a boil to cook the pasta.
  • In a saucepan on the stove, add coconut milk on medium heat and bring to a boil then turn down to a simmer. Add half a bag of the Solenzi Organic Boscaiola Porcini Mushroom & Vegetable mix and about ¼ cups of water.  Simmer for 10 minutes
  • Cook the Solenzi pasta according to the package instructions (6-8 minutes) or to your taste, reserving about ½ cup of the pasta water in a small bowl before you drain it
  • Drain the pasta and immediately add it to the saucepan with the creamy coconut mushroom sauce and toss all together mixing well over low heat for 1 minute, adding some of the reserved pasta water so that the ingredients slide together and are glistening and not sticky.
  • Divide into individual plates and top chopped parsley.
  • Buon Appetite, now you may eat!