Creamy Coconut Carbonara (Without Milk!) recipe
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Ingredients
- 4 ounces fettuccine pasta 1 tablespoon vegetable oil 2 onions, coarsely chopped, or to taste 1 tablespoon minced garlic 1 cup coconut milk, divided ½ cup fresh oyster mushrooms, diced small ⅓ cup thinly sliced red bell pepper ⅓ cup thinly sliced green bell pepper salt and ground black pepper to taste 2 spring onions, sliced, or more to taste 1 tablespoon chopped fresh basil
Nutrition Info
- 601 caloriescarbohydrate: 70.4 gcholesterol: : -fat: 32.6 gfiber: 8.5 gprotein: 13.7 gsaturatedFat: 22.8 gservingSize: -sodium: 111.6 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Coconut Carbonara (Without Milk!)
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
Heat oil in a large saucepan over high heat. Add onion and garlic, cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.
Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.