Mushroom pasta sauce


This is a very easy to make, creamy pasta sauce. You can either make it chunky or fine, depending on your preference (or mood!). If you go for the fine texture, use the food processor to finely mince the veggies before cooking them (this will also save you a few minutes' worth of chopping!).

Ingredients (serves 4-6)
- 1 onion, minced
- 1 red pepper, finely chopped
- 300 g mushrooms, finely chopped
- 150 ml tomato paste
- 100 ml coconut milk (or more, to taste)
- 1 Tablespoon paprika
- 1 teaspoon cayenne
- 1 Tablespoon oregano
- salt and pepper, to taste
- 3 Tablespoons extra virgin olive oil

Heat the olive oil and sauté the onions until translucent, add the peppers and cook for 5 minutes longer. Add the mushrooms and cook until tender and all water has evaporated. Sprinkle the paprika over the mushrooms and cook, stirring continuously for a minute, then add the tomato paste and  3-4 tablespoons of water (just enough to reach a sauce-like consistency), the oregano, cayenne, salt and pepper and simmer, covered, for about 5 minutes, until sauce comes together. Gradually add in the coconut milk, taste and adjust seasonings and serve over your favorite pasta. Enjoy!  




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