Mushrooms In Creamy Pesto Sauce (V)

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.

Course Entree, Main Course

Cuisine Italian, Italian fusion

Keyword creamy sauce, pasta, pesto

Prep Time 15

Cook Time 20

Servings People

Calories 348kcal

Author Dr. Wendy Dearborne

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