Get ready to meet your new favorite go to sauce. This creamy mushroom sauce goes perfect with anything! Try it with cauliflower steak, over your vegetables, or even pasta.
Who says creamy sauces have to be fattening? I LOVE Julia Child’s Poulet au champagne, which is basically chicken with mushrooms sautéd in butter, cream, and champagne. I don’t drink so I took out the champagne (but you can easily add it if you like), I took out the butter because we are keeping this oil free and swapped the cream for coconut milk (and used pasta instead of chicken of course). It turned out AMAZING!!! I was blown away by how heavy it seems, but it’s really light and tastes so decadent. This dish is definitely a crowd pleaser.
Creamy Mushroom Pasta
- 8 oz your choice of pasta (I used red lentil GF pasta)
- 16 oz sliced mushrooms
- 1 cup veggie broth
- 1 white onion - diced
- 2 tbsp GF flour
- 1 tsp Paprika (adjust to your preference)
- 1/4 tsp Black Pepper
- 1 1/2 cups coconut milk
- salt to taste
- 6 cloves minced garlic
Boil the pasta according to the package instructions
In a hot pan, add the onions and saute until they are soft and slightly browned
add in the mushrooms and mix well - saute until the golden brown, then add the minced garlic and mix (I used a garlic press to mince my garlic)
Add in your spices and mix for 1 minute, then add the flour and immediately add the broth - mix well to make sure there no flour clumps.
Add in coconut milk a little at a time until completely combined with the mushroom onion mixture
Adjust salt/spice to your preference
Add cooked pasta and stir to make sure pasta is evenly covered in mushroom sauce.
Boil for 1-2 minutes to thicken sauce.
Serve hot and enjoy :)