Crimini-Coconut Pasta Sauce

After making fresh pasta (fettuccini), I used the crimini mushrooms we had on hand to make a vegan based sauce.

Crimini-Coconut Pasta Sauce    Makes 2 to 3 servings
2 to 3 tablespoons olive oil
1 chopped leek (use the white and light green parts only)
1 red or orange pepper, chopped
4 oz. crimini (baby portabella) mushrooms, sliced
2 cloves of garlic, minced 
1 tablespoon fresh herbs -- equal mixture of thyme, oregano & parsley
Salt and pepper to taste
1 cup full fat coconut milk
Homemade Fettuccine, cooked

1. Heat oil in skillet. Add leeks and pepper and sauté.
   
2. Add mushrooms and sauté; then add garlic, herbs and salt and pepper as mushrooms begin to lose their moisture and darken in color.
   
3. Add coconut milk and heat allowing it to thicken slightly.
4. Add cooked fettuccine to the sauce and toss to coat with sauce.
   

Recipe without photos . . .

Crimini-Coconut Pasta Sauce    Makes 2 to 3 servings

2 to 3 tablespoons olive oil
1 chopped leek (use the white and light green parts only)
1 red or orange pepper, chopped
4 oz. crimini (baby portabella) mushrooms, sliced
2 cloves of garlic, minced 
1 tablespoon fresh herbs -- equal mixture of thyme, oregano & parsley
Salt and pepper to taste
1 cup full fat coconut milk
Homemade Fettuccine, cooked

1. Heat oil in skillet. Add leeks and pepper and sauté.
2. Add mushrooms and sauté; then add garlic, herbs and salt and pepper as mushrooms begin to lose their moisture and darken in color.
3. Add coconut milk and heat allowing it to thicken slightly.
4. Add cooked fettuccine to the sauce and toss to coat with sauce.