8 ounces spaghetti

2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil

6 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1/2 teaspoon Italian seasoning

1 can (13.5 oz) coconut milk

1/2 cup vegan parmesan cheese

Juice of 1/2 lemon

Parsley, for garnish

Salt and black pepper, to taste


  1. Bring a large pot of salted water to a boil.
  2. In a medium pan over medium heat, add Pompeian Organic Smooth Extra Virgin Olive Oil.
  3. Once heated, add the garlic and cook for 2 minutes. Add in the mushrooms plus a pinch of salt, and cook until soft, about 4 minutes.
  4. Add in another pinch of salt, black pepper, Italian seasoning, vegan parmesan, and coconut milk. Bring to a boil and allow everything to simmer for about 10 minutes, or until thickened.
  5. Once the water comes to a boil, add in the pasta and cook according to package directions, until al-dente.
  6. Once the sauce has thickened, add ¼ cup of pasta water along with the cooked pasta, and simmer for 2 minutes.
  7. Remove from heat and cool for about 5 minutes.
  8. Finish it off with lemon juice, fresh parsley, and additional salt and pepper to taste.
  9. Enjoy!