Ingredients
Scale
- 2 cups sliced bella mushrooms, small package
- 2 leeks thinly sliced, white/light green parts only
- 3/4 cup vegetable broth
- 1/2 box cooked pasta
- 1 tbs olive oil
- 1 tbsp vegan butter
- 3 garlic cloves, minced
- 3/4 cup coconut milk (thicker portion has more flavor)
- 1 lemon
- 2 tbsp tarragon
- Salt/pepper to taste
Instructions
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the broth and bring to a boil. Reduce to a simmer and add the coconut milk, cook for 2 minutes.
- Turn off the burner and add the cooked pasta, tossing and coating. Garnish with juice from the other half of lemon, tarragon, and season with salt and pepper.
Notes
To make this a 1 pot dish, add an entire box of dry pasta and 4 cups of broth after step 2. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.) Then follow with adding the coconut milk etc.
- Prep Time: 15 minutes
- Category: Pasta
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 1