Creamy, vegan, and easy! This savory dish is so good, and packed with flavor, you won’t miss the meat.
INGREDIENTS
- 1 bag fettuccine nooddles
- 1 16 0z package of Portobello mushrooms sliced.
- 1 bag prewashed spinach
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 1/2 cup Vegetable broth
- 1 can coconut milk
- 1/4 cup cornstarch
- Olive oil
- 1 tablespoon Soy sauce
- Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Paprika
- Ground black pepper
- 1 teaspoon Ground Thyme
EQUIPMENT
- Large skillet
- Large pot for pasta
- Colander to strain pasta
- Medium bowl to mix cream mixture
- Spatula
Cooking Directions
- Cook pasta according to package and set aside.
- While pasta is cooking, heat a large skillet over medium heat, add a drizzle of olive oil to coat the pan. Add onions and sauté for about 5 mins.
- while onions cook, mix coconut milk and cornstarch together and set aside.
- 4. Once onions are sautéed add in mushrooms, garlic, vegetable broth, soy sauce, salt to taste, garlic powder, onion powder, paprika, ground black pepper to taste, and ground Thyme. Allow to simmer for 5 mins.
- 5. Add in coconut and cornstarch mixture.
- 6. Simmer for 10 minutes until thick and creamy.
- 7. Mix in spinach and allow to cook down.
- 8. Add in cooked pasta
- 9. Mix all ingredients together.
- 10. Serve and enjoy!
