Sauce | Eileen's Insights

Hello Guys,

you might already have seen the recipe for my Coconut Mushroom Sauce, which I created in October this year. Well, I made it again tonight, but with some changes. As I loved it, I thought I have to share this with you. The recipe is basically the same, I just added some more ingredients. It really is worth a try.

Coconut Mushroom Sauce with Pasta (2 big portions)

Ingredients

400g of mushroom
2 tbsp of coconut milk
1 carrot
1/2 parsnip
Vegan parmesan
2 garlic cloves
1 and a half big onions
Olive oil
around 200ml of broth
1 handful of fresh parsley
Salt, pepper, and nutmeg
300g of tagliatelle (I used spelt noodles)

First, wash the parsnip, carrot, and mushroom. Then cut the mushroom into slides, before you cut the carrot and parsnip into small sticks. Now cut the onion and the garlic into small pieces and put it with olive oil into a pan. I always cut the garlic into small pieces, then crush them with a knife so that the taste is stronger.

When the onion and the garlic are transparent, add the carrot and parsnip. Shortly afterwards (1 – 2 minutes) you can add the mushroom and cook everything until the vegetables are tender. Then add the broth, the coconut milk, and the spices. While the sauce is still cooking, cut the parsley and add it to the sauce.

Put salted water in a pot and put it on the stove. When the water is cooking, put the noodles in it. Cook them until they are al dente (time is written on the packaging).

Serve the noodles with the sauce and parmesan. If you do not find vegan parmesan you can eat the meal without it, it is still delicious. 🙂 Of course, if you are not a vegan, just use normal parmesan or Grana Padano.

Please leave a comment if you liked the recipe or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

Coconut Mushroom Sauce (2 portions)

Ingredients

500g mushroom

1 tbsp coconut milk

2 hands of vegan parmesan

1 garlic clove

1 onion

Olive oil

8 tbsp of broth

1/2 bunch parsley

First, wash the mushroom and cut it into slides. Then cut the onion into small pieces and put it with olive oil into a pan. When the onion is transparent, add the mushroom and cook the vegetables until they are tender. Then add the broth, coconut milk, and garlic. I always cut the garlic into small pieces, then crush them with the knife so that the taste is stronger. While the sauce is still cooking, cut the parsley. Then you can add the parsley and the parmesan to the sauce.

If you do not find vegan parmesan you can also cook without it, it is still delicious. 🙂 You can eat it with pasta, rice, or as I did with bread dumplings (Semmelknödel). I bought spinach dumplings from Aldi and cooked them before preparing the sauce. Then I used the water of the dumplings as water for the sauce. The sauce is made within 30 minutes and is sufficient for two people.