A weeknight pasta built on this coconut cream alternative, which whips into a silken sauce around sautéed mushrooms. The dairy-free cream takes garlic and a little acid without breaking, and has the body to coat the noodles.

Serves 2. 25 minutes, 20 at the stove.

About 990 calories a serving, 24 g protein, 99 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and drop in 8 oz pasta. While it cooks, slice 12 oz mushrooms thin. Mince 3 garlic cloves.
2. Melt 2 tablespoons butter in a wide skillet over medium-high heat. When foaming, add the mushrooms and let them brown without stirring for 3 minutes, then toss and cook another 3 minutes until they release their water and the pan is dry.6 min
3. Add the garlic and cook until fragrant, about 1 minute. Pour in 1 cup dairy-free cream, bring to a simmer, and let it bubble gently for 3 minutes to thicken slightly. While it cooks, drain the pasta.5 min
4. Squeeze the juice of half a lemon into the sauce. Taste and season with salt and pepper. Toss the drained pasta into the sauce, fold gently, and divide between two bowls. Grate lemon zest over each plate if you have a zester.

Note Swap baby spinach or thawed frozen peas for half the mushrooms. The sauce keeps two days in the fridge and reheats gently on the stovetop with a splash of water. Serve with bread to soak up what remains on the plate.