Who says creamy sauces have to be fattening? I LOVE Julia Child’s Poulet au champagne, which is basically chicken with mushrooms sautéd in butter, cream, and champagne. I don’t drink so I took out the champagne (but you can easily add it if you like), I took out the butter because we are keeping this oil free and swapped the cream for coconut milk (and used pasta instead of chicken of course). It turned out AMAZING!!! I was blown away by how heavy it seems, but it’s really light and tastes so decadent. This dish is definitely a crowd pleaser.
Creamy Mushroom Pasta
- 8 oz your choice of pasta (I used red lentil GF pasta)
- 16 oz sliced mushrooms
- 1 cup veggie broth
- 1 white onion - diced
- 2 tbsp GF flour
- 1 tsp Paprika (adjust to your preference)
- 1/4 tsp Black Pepper
- 1 1/2 cups coconut milk
- salt to taste
- 6 cloves minced garlic
Boil the pasta according to the package instructions
In a hot pan, add the onions and saute until they are soft and slightly browned
add in the mushrooms and mix well - saute until the golden brown, then add the minced garlic and mix (I used a garlic press to mince my garlic)
Add in your spices and mix for 1 minute, then add the flour and immediately add the broth - mix well to make sure there no flour clumps.
Add in coconut milk a little at a time until completely combined with the mushroom onion mixture
Adjust salt/spice to your preference
Add cooked pasta and stir to make sure pasta is evenly covered in mushroom sauce.
Boil for 1-2 minutes to thicken sauce.
Serve hot and enjoy 🙂