Scale
Ingredients
- 12 oz fettuccine pasta
- 1 large yellow onion, small diced
- 1 tbsp extra virgin olive oil
- 1 1/2 lb white mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (13.5 fl oz) can coconut milk
- 1/4 cup cornstarch
- 1 1/2 cups vegetable broth
- 2 tbsp soy sauce
- 1 Tbsp balsamic vinegar
- 4 sprigs fresh thyme, leaves removed and minced
- 1 (5 oz) pkg baby spinach
Instructions
- Cook the pasta according to package directions.
- Preheat a large skillet over medium heat. Once the skillet is hot, add 1 Tbsp oil and swirl to coat the bottom.
- Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
- Add the mushrooms and garlic to the skillet; season with the garlic powder, onion powder, paprika, salt, and pepper. Cook, stirring frequently, until the mushrooms are softened, 4-5 minutes.
- In a small bowl, whisk together the coconut milk and cornstarch.
- Add the coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 5-6 minutes.
- Add thyme leaves to the skillet and stir to combine.
- Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
- Drain pasta and add to skillet with the sauce. Toss to combine.
- Category: vegan
- Cuisine: pasta