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Ingredients
- 1 2 oz package of prosciutto
- 4 tbsp olive oil
- ½ lb sliced mixed mushrooms (that usually one boxed package)
- 1 large shallot, diced
- 1 tsp fresh thyme leaves
- ½ cup full fat coconut milk
- ¾ cup chicken broth (or broth of choice)
- sea salt and ground black pepper to taste
- 1 10-12 oz package gluten free pasta of choice (this time I used Capellos Fettuccine)
Instructions
- Prepare pasta and set aside, Cover to keep warm
- Place a large pan on the stove over medium heat.
- Add two tb of the olive oil.
- Add prosciutto in a single layer and flip once, about 3 minutes until crisp, and transfer to a plate to set aside. Add remaining two tb olive oil and the mushrooms
- Sauté for about 4 minutes, then add diced shallots and stir until translucent.
- Add a pinch of salt and pepper, along with the thyme
- Add the chicken broth and reduce heat to low, allowing to simmer for about 10 minutes.
- Add coconut milk and stir until creamy.
- Add cooked pasta to the pan and make sure to coat all the pasta with the sauce.
- Sprinkle with extra thyme, if desired.Enjoy!
Did you make this recipe?
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in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
This is one of my favorite recipes ever. Be light on the salt as it gets salty without trying!
So glad you enjoyed it, Vanessa! Thank you so much for your review!!