Coconut Mushroom Pasta
1 large spanish onion, roughly chopped
8 sundries tomatoes (dried tomatoes not the ones in oil)
3 Portabella Mushrooms
4 garlic cloves
1 cube vegetable bouillon
1/2 cup water
1/4 cup white cooking wine
3 small cans coconut milk
2 cups spinach, washed and chopped
Pasta of your choice (I prefer spaghetti or angel hair pasta)
salt and pepper
oil
In a large cook mushroom, onions and garlic until they are soft. Crumble boullion cube and add to pot. Mix in wine and sundried tomatoes and cook for 5 minutes. Add coconut milk and water and brin sauce to a boil. Remove sauce from heat and let cool for a few minutes. Blend the sauce with a hand blender. Add salt and pepper to taste and continue to heat sauce on low. Meanwhile in a large pot cook pasta as per the instructions on the box. Once the pasta has finished cooking add to sauce along with the spinach.
Serve with vegan parmesan cheese.
SO HOW'D IT GO?
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