Here's a super creamy mushroom pasta made with coconut milk instead of heavy cream! This healthy baby and toddler pasta sauce is made with simple ingredients and will be ready in 30 minutes or less.
12ounces mushrooms, cremini or white button, sliced
1mediumred bell pepper, diced
4garlic cloves, minced
½teaspoonsmoked paprika
2tablespoons flour
1(14 ounce)can full-fat unsweetened coconut milk
⅓cuplow or no-salt-added vegetable broth (or any broth of choice)
Toppings: freshly ground black pepper, parmesan, fresh herbs like cilantro or parsley
Instructions
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 instructions. 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.
Notes
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.
Storage:
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.