Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Great for vegas! Tastes just like traditional Carbonara or even better! The coconut is very healthy! Enjoy this romantic, simple, hot dish!

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Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

601 calories; protein 13.7g; carbohydrates 70.4g; fat 32.6g; sodium 111.6mg. Full Nutrition
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