Creamy Mushroom Pasta with Coconut and Oat Milk
Ingredients
- 10oz pasta of choice
- 1 medium red onion
- 2 cloves garlic
- 7oz mushrooms
- 2 tsp ginger paste
- 1/2 can coconut milk
- 1/4 cup oat milk or any other plant-based milk
- 2 tbsp tamari
- 1 tsp cumin
- 1 tbsp gluten-free flour
Preparation
Cook the pasta according to packaging instructions.
Meanwhile, sauté the onion, garlic and ginger paste for 3-4 minutes.
Add the mushrooms and sauté for 2-3 minutes more until they start to soften.
Pour in the coconut milk and oat milk together with the tamari and cumin, stirring briefly over a medium heat to warm up.
Drain and rinse the pasta, transferring to the frying pan with the gluten-free flour.
Stir for a minute or two until the sauce thickens before serving.
