Dairy-Free Mushroom Cream Sauce with San-J Umami Tamari
5
- ★★
- ★★
- ★★
- ★★
- ★★
Serves or Makes: 6 servings
Recipe Card
ingredients
- 2 tablespoons avocado oil
- 8 ounces baby Bella mushrooms, chopped
- 1 large shallot, chopped
- 1 tablespoon garlic, minced
- 1/2 teaspoon sea salt
- 2 tablespoons San-J Umami Tamari Splash
- 1/4 teaspoon black pepper, plus more for garnishing
- 1 (13.5 ounce) can full fat unsweetened coconut milk
- Fresh parsley, for garnish
- 16 ounces pasta of choice
- 1/2 cup reserved pasta water
Method
Step 1
Warm avocado oil in a pan on the stovetop over medium heat. Add mushrooms and shallot. Sauté for 2 minutes.
Step 2
Add garlic, sea salt, San-J Umami Tamari Splash, and pepper. Sauté for 2-3 minutes.
Step 3
Add coconut milk, bring to a boil, then immediately reduce to a simmer on low heat. Allow to simmer for approximately 5 minutes. Remove from heat, set aside, and allow to cool slightly.
Step 4
Prepare pasta according to package directions. Reserve ½ cup pasta water. Cook to al dente, strain, and set aside.
Step 5
Transfer mushroom mixture to blender. Blend until smooth. Transfer back to the pan on the stovetop over low heat. Add reserved pasta water. Stir. Add pasta and toss to coat.
Step 6
Serve with a garnish of parsley and fresh cracked black pepper.