Mushroom linguine with coconut and lime sauce

Mushroom linguine with coconut and lime sauce

Total: 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / people: 598 kcal
, Fat: 15 g
, Carbohydrate: 89 g
, Protein: 24 g

The creamy, light coconut sauce and the refreshing taste of the lime give this pasta dish an exotic touch. What's more, by using egg-free linguine and omitting the parmesan, you can conjure up a wonderful vegan dish.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g pasta (Linguine)
salted water, boiling


1 tsp coconut oil
500 g mixed mushrooms (e.g. button, king oyster, chanterelle), sliced
2 ¼ dl coconut milk
1 lime, juice only
a little allspice (Fine Food), to taste
salt and pepper to taste


1 bunch coriander, finely chopped
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How it's done

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Cook the pasta in salted water until al dente.


Heat the coconut oil in a pan, sauté the mushrooms for approx. 5 mins. Pour in the coconut milk and lime juice, bring to the boil, season.


Drain the linguine, add to the sauce and mix everything together well. Scatter with coriander and serve immediately.

Good to know
Tip: For a slightly more "coconutty" sauce, add 2 tsp of coconut flakes.

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