Description
A healthier vegetarian version of rigatoni combining tender pasta with a light garlic sauce (made using coconut milk) and fresh mushrooms.
Ingredients
Units
Scale
- 12 oz. rigatoni pasta
- 1 cup shallots, coarsely chopped
- 1 tbsp fresh basil, finely chopped
- 1/4 cup butter
- 3 tbsp garlic
- 8 oz. Fresh Mushroom Medley
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1 tsp Ground Thyme
- 1/2 tsp Garlic Powder
- 1 tsp Himalayan Pink Salt
- 1/4 tsp Red Pepper Flakes
- 1 1/2 cup Vegetable Stock
- 1/2 cup Coconut Milk
- 1/3 cup Cream of Mushroom
- 1 cup Grated Parmesan Cheese, optional
Instructions
- Cook the rigatoni pasta as instructed. Drain and set to the side.
- Chop the shallots and fresh basil. Set to the side.
- Heat a large saute pan to medium heat. Add butter, garlic, and shallots. Cook for 3 to 5 minutes.
- Add in mushrooms and cook for an additional 5 minutes. Add the oregano, black pepper, ground thyme, garlic powder, sea salt, red pepper flakes, and chopped basil.
- Pour in the vegetable stock, coconut milk, and cream of mushroom. Bring the sauce to a slight boil and lower the heat to medium-low. Cook for an additional 8 to 10 minutes.
- Optional: Before serving, top off with parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Calories: 440
- Sugar: 1.6g
- Sodium: 856mg
- Fat: 22.4g
- Carbohydrates: 41.8g
- Fiber: 1.2g
- Protein: 21.3g
- Cholesterol: 88mg