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Mushrooms In Creamy Pesto Sauce

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Mushrooms In Creamy Pesto Sauce

Mushrooms In Creamy Pesto Sauce (V)

Dr. Wendy Dearborne
Mushroom in a pesto creamy sauce served over linguine. The sauce has a little kick from the chili flakes. Deliciousness on a plate! Quick and easy to prepare and excellent choice for a week night meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Entree, Main Course
Cuisine Italian, Italian fusion
Servings 4 People
Calories 348 kcal

Ingredients
  

  • 3-4 portions cooked linguine
  • 4 cups of mushrooms cut into 1/4’s
  • 2 tsp finely minced garlic
  • 1/2 cup chopped onions
  • 1.5 tbsp minced parsley
  • 1 tsp Italian herbs
  • 2 tbsp Marsala wine
  • 12 oz of coconut milk
  • 1/4 cup prepared pesto vegan
  • 2 tbsp cooking oil
  • 1/2 tsp chili flakes
  • 1/4 tsp better than no chicken base bouillon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 15 cherry tomatoes cut in half

Instructions
 

  • In a heavy bottom pan, heat oil over medium high heat. Sauté mushrooms with a pinch of salt for 3-4 minutes.
  • Add onions and garlic and sauté for 2-3 minutes until onions have softened. Add chili flakes, Italian herbs, black pepper and bouillon and sauté for another 2 minutes.
  • Deglaze pan with Marsala wine. Add coconut milk and bring to a boil. Reduce to medium low heat and simmer for 7 minutes. Add pesto increase heat slightly to thicken.
  • Put linguine in a bowl and top with mushroom and pesto sauce.
  • Add tomatoes and garnish with chopped parsley.

Notes

This dish can be made gluten-free by using gf linguine.
It can also be made by using whipping cream and pesto with parmesan cheese.

Nutrition

Calories: 348kcalCarbohydrates: 14gProtein: 7gFat: 31gSaturated Fat: 18gCholesterol: 1mgSodium: 467mgPotassium: 661mgFiber: 2gSugar: 5gVitamin A: 825IUVitamin C: 21mgCalcium: 65mgIron: 4mg
Keyword creamy sauce, pasta, pesto
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