Creamy Coconut Mushroom Pasta Rosé

Why this?
This Creamy Coconut Mushroom Pasta Rosé combines the rich, earthy flavors of mushrooms with the light sweetness of coconut milk, balanced with the tanginess of tomato sauce. It's a delightful twist on traditional rosé pasta, making it a perfect dinner option for those who enjoy creamy pasta dishes with a touch of unique flavor. Ideal for a comforting meal that still feels gourmet.

Ingredients:

200 grams of pasta (preferably penne or fusilli)

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

300 grams fresh mushrooms, sliced

200 ml coconut milk

200 ml tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional)

Preparation Steps:

Cook pasta according to package instructions until al dente, drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
Add sliced mushrooms to the skillet and cook until mushrooms are golden and tender.
Pour in coconut milk and tomato sauce, stirring to combine.
Season with dried basil, oregano, salt, and pepper. Let the sauce simmer for about 10 minutes, or until it thickens slightly.
Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
Serve hot, garnished with fresh basil leaves and optional grated Parmesan cheese.

Cooking Time: 30 minutes

Diet Types: Vegetarian, High-Protein

Serving Size: 1 bowl

Servings: 4

Nutritional Facts Per Serving:

Calories: 410 kcal

Total Fats: 18 g

Sodium: 250 mg

Dietary Fiber: 3 g

Total Sugars: 6 g

Proteins: 12 g

Calcium: 30 mg