Is there anything better than a creamy pasta? I was craving something creamy, carb-y, something a little bit delicious…and was transported back to the night I had Mushroom Stroganoff.
I had the same craving then as well.
But I wanted to make it a bit lighter…not as many spices, stripped back and with more of the focus on the ‘cream’ factor.
Coconut cream on it’s own can be overpowering; especially when we’re talking a classic take on a famed Italian pasta dish (oh, the humanity!).
What would my ex Italian boyfriends mama say? Probably throw me out of the kitchen in a rage.
So, I had to pare back the coconut notes.
Salt and turmeric. Turmeric and salt.
Magic ingredients that seem to add a level of earthiness and cut through the fattiness, instead allowing the pasta to soak up the cream, and not the coconut.
- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 15 mins
- READY IN: 25 mins
- 1 tbsp Extra Virgin Olive Oil
- 3 Onions chopped
- 1 Garlic Clove crushed
- 500 g Fresh Button Mushrooms sliced finely
- 400 ml Full Fat Coconut Cream
- 1 tsp Ground Turmeric
- 1 tsp Himalayan Sea Salt
- Pepper to taste
- 1 pkt Linguine or pasta of choice
- dried chilli flakes
- Fresh Parsley to serve
- Bring a large pot of salted water to the boil.
- Meanwhile, heat the olive oil over a medium heat, and sauté onions and garlic until tender and fragrant; about 10 minutes. Stir frequently.
- Add the mushrooms, and cook for a further ten minutes. The mushrooms will release water that will evaporate, and they'll cook down by half the original amount (so if you love mushies, feel free to use more!)
- Add coconut cream to the onion/mushroom mix and stir well. Bring to a low simmer, add turmeric, salt and pepper, and chilli flakes.
- At this point, add the pasta to the pot, and cook until al'dente.
- Drain pasta, return to the pot with a small amount of the water the pasta cooked in, and pour the mushroom sauce over the top.
- Toss pasta and sauce together well, and serve immediately, with a shower of parsley and some freshly cracked pepper.