Steps to Make Bodegas Nekeas Vega Sindoa Tempranillo

Creamy Coconut Carbonara (Without Milk!)

It has also been successfully adopted in the new world, especially in california, argentina and australia.

Recipe Summary Creamy Coconut Carbonara (Without Milk!)

Great for vegas! Tastes just like traditional Carbonara or even better! The coconut is very healthy! Enjoy this romantic, simple, hot dish!

Ingredients | Bodegas Nekeas Vega Sindoa Tempranillo

4 ounces fettuccine pasta

1 tablespoon vegetable oil

2 onions, coarsely chopped, or to taste

1 tablespoon minced garlic

1 cup coconut milk, divided

½ cup fresh oyster mushrooms, diced small

⅓ cup thinly sliced red bell pepper

⅓ cup thinly sliced green bell pepper

salt and ground black pepper to taste

2 spring onions, sliced, or more to taste

1 tablespoon chopped fresh basil

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.

Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.

Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.

Use another type of pasta instead of fettuccine if preferred.

Use fresh or canned coconut milk. If you want it creamier, add more coconut milk.

Info | Bodegas Nekeas Vega Sindoa Tempranillo

prep: 20 mins cook: 20 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Creamy Coconut Carbonara (Without Milk!)

Main Dish Recipes, Pasta, Pasta Carbonara Recipes,