Creamy Prosciutto Mushroom Pasta

October 12, 2019

CREAMY PROSCIUTTO MUSHROOM PASTA - INGREDIENTS1 2oz package of prosciutto4 tb olive oil1/2 lb sliced mixed mushrooms (that usually one boxed package)1 large shallot, diced1 tsp fresh thyme leaves1/2 cup full fat coconut milk3/4 cup chicken broth (or broth of choice)sea salt and ground black pepper to taste1 10-12 oz package gluten free pasta of choice (this time I used Capellos Fettuccine)

CREAMY PROSCIUTTO MUSHROOM PASTA

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 2 oz package of prosciutto
  • 4 tbsp olive oil
  • 1/2 lb sliced mixed mushrooms (that usually one boxed package)
  • 1 large shallot, diced
  • 1 tsp fresh thyme leaves
  • 1/2 cup full fat coconut milk
  • 3/4 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!

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