12ounces mushrooms, cremini or white button, sliced
1mediumred bell pepper, diced
4garlic cloves, minced
1(14 ounce)can full-fat unsweetened coconut milk
1/3cuplow or no-salt-added broth of choice
Toppings: freshly ground black pepper, parmesan, fresh herbs like cilantro or parsley
Melt butter in a large skillet over medium high heat and add onion. cook until softened, about 3-4 minutes.
Add mushrooms and bell peppers and cook for about 5-7 minutes, until golden brown and softened. Add garlic and paprika and cook for about a minute or so.
In the meanwhile, cook pasta according to package directions. Set aside and drizzle in some oil to prevent sticking.
Whisk in flour and gradually whisk in the liquids. Bring to a gentle simmer, stirring occasionally until reduced and thickened, about 4-5 min. Season with salt (avoid if serving to baby) and pepper
Add the pasta into the sauce and toss until well combined. Stir in fresh herbs and cheese if you wish.
To clean the mushrooms: remove any dirt with damp paper towels. You can rinse quickly with water but avoid soaking them.
To prevent lumps, whisk in the liquids slowly.
Feel free to add cooked chicken, beef, beans, tofu, etc.
Serve with fresh cilantro or parsley for brightness and some cheese if you wish, like parmesan or nutritional yeast if dairy-free.
If using plant-based pasta, like Eatbanza, it's really important not to overcook! You'll end up with a mushy, gummy texture that's just not pleasant. I've also found that rinsing in water really helps maintain firmness.
In the fridge: transfer to a a closed container. Will keep for 3-4 days.
In the freezer: freeze the sauce separately for up to 3 months.