I struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn’t have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty–and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.
INGREDIENTS:
16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
1/2 C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
1/4 C white wine
3/4 C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
1/2 tsp salt
1/4 tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives
DIRECTIONS:
Boil the pasta according to package instructions. Once drained, return the pasta to the pot. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a 1/3 cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Combine the pasta with the sauce and enjoy!
- 16-oz farfalle pasta
- 1 Tbs olive oil
- 16-oz pkg. baby portobello mushrooms, sliced
- ½ C green onion, sliced
- 2 Tbs vegan margarine
- 2 garlic cloves, minced
- 4 Tbs flour
- ¼ C white wine
- ¾ C vegetable broth
- 2 Tbs nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 2 tsp dried chives
- ½ tsp salt
- ¼ tsp black pepper
- 13-oz can lite coconut milk
- 2.25-oz can sliced black olives
- Boil the pasta according to package instructions. Once drained, return the pasta to the pot.
- Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
- In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You'll have a thick, paste-like consistency. Turn the heat down a little if it's starting to stick. Next, whisk in the white wine.
- Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
- Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you've added all of the coconut milk.
- Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
- Combine the pasta with the sauce and enjoy!
