Cream of Mushroom Pasta
This gluten free and plant based recipe is super flavorful and perfect for a busy weeknight. It can be made in less than 30 minutes and is a fantastic cozy meal for those chilly fall or winter months. If you like mushrooms and rosemary, this is definitely the recipe for you!
Ingredients
- 1/2 yellow onion
- 1 tsp minced garlic
- 20 oz sliced baby bella mushrooms
- 2 long sprigs of rosemary
- 1 1/4 cup reduced sodium vegetable broth
- 1/2 cup coconut cream (the solidified top of the cream from a can)
- 16 oz gluten free fusilli pasta
- 1 1/2 tbsp extra virgin olive oil
Instructions
- Cook the pasta according to package directions.
- Finely dice the onion. Add the onion and garlic to a large sauce pan on medium heat with extra virgin olive oil.
- Sauté the onions and garlic until softened/slightly browned.
- Add the mushrooms to the pan. Sauté until softened.
- Add the rosemary needles from the sprigs to the pan along with the vegetable broth and the solidified top of the coconut cream from the can. Stir to combine.
- Turn off the burner. Use an immersion blender or regular blender to blend the mushroom sauce until smooth.
- Pour the sauce over the pasta and enjoy!