"This flavorful take on a famous pasta dish combines the creaminess of coconut milk, the umami taste of soy sauce, and the earthy flavor of shiitake mushrooms"
Coconut-Soy Shiitake Mushroom Alfredo
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Prep time: 25mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound shiitake mushrooms
- 16 ounces long pasta noodles
- 2 cups coconut milk
- 1/4 cup soy sauce
- 1 minced shallot
- 3 minced cloves garlic
- 1 teaspoon grated ginger
- 1 cup grated parmesan cheese
- 1/2 chopped scallions
- 2 teaspoons extra virgin olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 1 tablespoon ground black pepper
- 1 teaspoon crushed red pepper
Method
Step 1
Cook the long pasta noodles of your choice to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, melt the olive oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 5 minutes until they become tender and slightly golden. Remove the mushrooms from the skillet and set them aside for later.
Step 3
To the skillet, add the butter, minced garlic, minced shallot, and grated ginger. Stir and sauté for another minute or two, just until the butter melts and the garlic is fragrant.
Step 4
Add the flour to the skillet, and whisk to combine with the melted butter. Whisk in the coconut milk, soy sauce, ground black pepper, and red pepper flakes. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.
Step 5
Whisk in the parmesan cheese and continue cooking until the cheese has thoroughly melted, no more than a few minutes.
Step 6
In a large mixing bowl, combine the sauce, al dente pasta noodles, sautéed shiitake mushrooms, and chopped scallions. Toss to combine.
Step 7
Serve immediately. Garnish with additional chopped scallions and parmesan cheese if you desire.