-
-
My review
Creamy Coconut Carbonara (Without Milk!)
1 made it |
1 reviews
| 0 photos
0
MIKI3
"Great for vegas! Tastes just like traditional Carbonara or even better! The coconut is very healthy! Enjoy this romantic, simple, hot dish!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 601Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.
- Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.
You might also like
Footnotes
- Cook's Notes:
- Use another type of pasta instead of fettuccine if preferred.
- Use fresh or canned coconut milk. If you want it creamier, add more coconut milk.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
10/31/2018
I made this for dinner tonight, following the recipe. It might make a good base for a sauce, but it lacked flavor. Also, there are many kinds of creamy pasta sauces you could name this after but...