Shiitake Mushroom Spaghetti

Spaghetti with Jolly Shiitake Mushroom and Coconut Cream

Shiitake Mushroom Spaghetti
Shiitake Mushroom Spaghetti

I’ve always loved pasta. Although I didn’t grow up with a silver spoon my affair with pasta cooking started early. I feel like I have been cooking pasta for a long time even without holding a ladle–I had recipe books instead of children’s literature.

When I started earning for myself I have always wanted to get a taste of those food I used to just read about as a kid. Eating pasta is like reliving my memories of my childhood–like my childhood imaginations coming to life.

You see, cooking pasta is very personal for me. In this post I created my own pasta sauce. It is vegetarian–a celebration of my transition into vegetarian lifestyle. I have already started with baby steps, but I have committed to start eating strictly vegetarian by the turn of the new year.

This pasta recipe does not have dairy products like butter, cheese, and all-purpose cream. Instead, I used olive oil and Jolly coconut and Jolly shiitake mushroom.

Spaghetti with Jolly Shiitake Mushroom and Coconut Cream


  • Olive oil
  • Finely chopped garlic and onion
  • Fresh ripe tomatoes, halved/quartered
  • 1 can Jolly Shiitake Mushroom
  • Salt and Pepper to taste
  • Herbs (basil, thyme, parsely)
  • Fresh oregano leaves
  • 1 can Jolly Cream of Mushroom
  • 1 can Jolly Coconut Cream.


  1. Sauteé garlic and onion in olive oil.
  2. Stir fry Jolly Shiitake mushrooms.
  3. Add salt, pepper, and herbs.
  4. Add cream of mushroom and coconut cream.
  5. Simmer for about 10 minutes.
  6. Add the cooked pasta. Mix well.
  7. Side with fresh (or poached) tomatoes for acidity. Serve.

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