Ingredients

The following ingredients have 4 Servings
  • 8 ounces dried spaghetti, (or your favorite type of pasta)
  • 1/4 cup olive oil, (plus a dash)
  • 1 pound cremini mushrooms, (cleaned and sliced)
  • 2 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 1/2 cup full-fat coconut milk
  • 1/4 cup lemon juice
  • 1 tablespoon capers
  • 1/2 teaspoon salt, (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh basil or parsley, (for serving)

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
  • Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
  • While the pasta cooks, coat the bottom of a large skillet with olive oil and place it over medium heat. 
  • When the oil is hot, add the mushroom slices in as even a layer as possible. Avoid crowding the skillet and cook the mushrooms is as many batches as needed, adding oil to the skillet between batches.
  • Cook the mushrooms for about 5 minutes on each side, until lightly browned. If cooking in batches, transfer the mushrooms to a plate as they finish cooking.
  • Push any mushrooms in the skillet to the side and add the garlic to the center of the skillet. Sauté it for about 1 minute, until very fragrant.
  • Return all mushrooms to the skillet, and distribute them evenly. Add the wine to the skillet, bring it to a simmer, and allow it to cook for about 4 minutes, until reduced by about half.
  • Add the coconut milk, lemon juice and capers to the skillet. Bring the mixture to a simmer and allow it to cook for 3-4 minutes, until the sauce thickens up just slightly.
  • Remove the skillet from the heat and season with salt and pepper.
  • Divide the pasta onto plates and top with the mushrooms and sauce. Sprinkle with parsley or basil and serve.