Coconut Milk Pasta Sauce

Name: Coconut Milk Pasta Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 yellow onion (finely chopped); 2 cloves of garlic (crushed); 8 oz mushrooms (sliced); 15 oz canned coconut milk; 12 oz roasted red peppers (jarred or homemade) (roughly chopped or sliced); 15 oz canned white beans (cannelini or navy) (rinsed and drained well); 2 tbsp nutritional yeast; salt (to taste); pasta of your choice ( to serve, (about 12-16 ounces))

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Jessica Laroche

vegan

Ingredients

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1 yellow onion (finely chopped)2 cloves of garlic (crushed)8 oz mushrooms (sliced)15 oz canned coconut milk12 oz roasted red peppers (jarred or homemade) (roughly chopped or sliced)15 oz canned white beans (cannelini or navy) (rinsed and drained well)2 tbsp nutritional yeastsalt (to taste)pasta of your choice (to serve, (about 12-16 ounces))

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Instructions

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Step 1

Start by cooking your noodles al dente in boiling water.

Step 2

Meanwhile, make the sauce: warm up a large non-stick pan (with or without oil) and cook the onion with a pinch of salt for 3-5 minutes while stirring often. Then, add the mushrooms, garlic and cook for another 3-5 minutes or until the mushrooms are browned.

Step 3

Then, add the coconut milk, roasted red peppers, white beans and nutritional yeast. Stir and bring to a gentle simmer. Keep cooking for about 3-5 minutes (avoid strong boiling) or until warmed up and a little thicker.

Step 4

Once the sauce is done, add the cooked pasta to the pan and combine. Serve warm with ground black pepper and fresh basil, if desired, and add a little red pepper flakes for some heat. Enjoy!