Creamy Prosciutto Mushroom Pasta
Ingredients
The pasta
-
1
package
gluten free pasta of choice (10-12 oz)
The sauce
-
2
oz
prosciutto
-
4
tb
olive oil
-
½
lb
sliced mixed mushrooms
-
1
large
shallot, diced
-
1
tsp
fresh thyme leaves
-
½
cup
full fat coconut milk
-
¾
cup
chicken broth (or broth of choice)
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Prepare the pasta and set aside, covering to keep warm.
- Heat a large pan over medium heat and add 2 tablespoons of olive oil.
- Add the prosciutto in a single layer, flipping once until crisp, about 3 minutes, then transfer to a plate.
- Add the remaining olive oil and the mushrooms to the pan, sauté for about 4 minutes.
- Add the diced shallots and stir until translucent.
- Season with a pinch of salt, pepper, and thyme.
- Add the chicken broth and reduce heat to low, allowing to simmer for about 10 minutes.
- Stir in the coconut milk until creamy.
- Add the cooked pasta to the pan, coating it with the sauce.
- Sprinkle with extra thyme if desired and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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