Mushroom & Shallot Pappardelle

DAIRY & SOY-FREE RECIPE

1 lb fresh pasta, cut into wide strips (or use Pappardelle)

2 tbsp extra virgin olive oil

1 shallot, thinly sliced

3 cloves garlic, minced

24 oz portobello mushrooms, thinly sliced (roughly 8 cups sliced mushrooms)

2 tsp fish suace

1 cup dry white wine

1 can coconut milk

4-5 sprigs of fresh thyme plus more for serving

1 tsp cracked pepper

1/2 tsp salt (+ more to taste)

First, fill a large pot with salted water and let come to a boil. Meanwhile, heat olive oil in a large pan over medium-high heat. Add the shallot and garlic, sauté for 2 minutes. Add the mushrooms and fish sauce and let cook for 5 minutes. Add the white wine and let simmer for another 5 minutes. Stir in the coconut milk then add the sprigs of thyme, cracked pepper, and salt. Let this simmer for 10-12 minutes, until sauce is reduced by half and has thickened slightly. While the sauce is simmering, cook the fresh pasta for 2 minutes (or to package instructions).

Once the pasta is cooked and the sauce is finished, transfer the noodles to the pan. You want some of that pasta water coming with it. Toss to combine and let cook together for a few minutes. Serve with garnish of fresh thyme.

Find my recipe for fresh pasta in this article by Mobile Bay Magazine: Pasta Amore.