This Mushroom Pasta is a delicious one-pot dish that's sure to become a favourite! A creamy garlic-filled sauce envelopes button mushrooms and pasta - it's comfort food that the whole family will enjoy. The addition of spicy chilies will make the dish extra special, and the tomatoes add a lovely tangy flavour that works perfectly with the pasta.
Ingredients:
- 1 tablespoon oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 - 3 jalapeno peppers, finely chopped
- 8 oz. mushrooms, sliced
- 1 teaspoon each of ground cumin and smoked paprika
- 1/2 teaspoon salt
- 1 cup pasta (penne or rigatoni work best)
- 3/4 cup frozen corn
- 1/3 cup tomato paste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegetable broth
- 1/2 cup canned coconut milk
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is softened and lightly browned, about 5 minutes.
- Add the jalapeno, mushrooms, cumin, smoked paprika, and salt. Cook, stirring often, until the mushrooms are softened, about 5 minutes.
- Add the pasta, corn, tomato paste, cilantro, and vegetable broth and bring to a simmer. Reduce the heat and simmer, stirring occasionally, until the pasta is al dente, about 10 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened, about 5 minutes more.
- Serve immediately with your favourite accompaniments.
Ingredients:
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 8 oz. mushrooms, sliced
- 1/2 teaspoon each of oregano, thyme, salt, paprika
- 1/4 cup dry white wine
- 1/2 cup vegetable broth
- 1/2 cup canned coconut cream
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon each of black pepper and garlic powder
- 12 oz. of your favourite pasta
Instructions:
- Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring often, until the onion is softened and lightly browned, about 5 minutes.
- Add the mushrooms and cook, stirring often, until the mushrooms are softened, about 5 minutes.
- Add the oregano, thyme, salt, paprika, white wine and vegetable broth. Simmer for 5 minutes, stirring occasionally.
- Stir in the coconut cream, parmesan cheese, parsley, black pepper, and garlic powder. Simmer for 5 minutes more.
- Bring a separate pot of salted water to a boil and add the pasta. Cook for 8 minutes, or until al dente.
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