Creamy Mushroom Pasta

This recipe is totally clean & still creamy & yummy.

I absolutely love pasta.  One of my favorite recipes is a simple Fettuccine Alfredo.  That being said, I also like to wear bikinis.  So eating heavy pasta regularly & bikinis do not mix over here.  So I had to find a solution….

In comes this dish!  I hope you love it as much as I do!

1 tablespoon olive oil

10 ounce cremini mushrooms sliced

4 cloves garlic chopped

2 teaspoon fresh chopped thyme

kosher salt and pepper to taste

1 can coconut milk blended

1 package pasta noodles (I use gluten-free OR zuchinni noodles or a mix of both)

1. Heat a medium non stick sauté pan over a medium heat and then add in olive oil.
2. Once the oil is hot, add in the mushrooms and cook for about 10 minutes, stirring them occasionally, once they begin to look brown and have released from the pan.
3. Season with some salt and pepper, before adding in garlic. Cook for another minute, or until the garlic is fragrant.
4. Add in coconut milk and fresh thyme. Cook for two more minutes or until the coconut milk has thickened up. Adjust your seasonings and then serve with pasta and enjoy!