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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 713 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 16 fl oz chicken or vegetable broth
  • 1 (13.5 fl oz) can coconut milk
  • 12 oz fettuccine pasta
  • 1 small pkg fresh thyme
  • 4 cloves garlic
  • 1 ½ lb white mushrooms
  • 2 medium yellow onions
  • balsamic vinegar
  • black pepper
  • cornstarch
  • extra virgin olive oil
  • garlic powder
  • onion powder
  • paprika
  • salt
  • soy sauce

Instructions

  1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • 2 tsp salt
    • 12 oz fettuccine pasta
  2. Meanwhile, preheat a large skillet over medium heat.
  3. Peel and small dice the onions.
    • 2 medium yellow onions
  4. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  5. Add the onions to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
  6. Wash and slice mushrooms. Peel and mince garlic.
    • 1 ½ lb white mushrooms
    • 4 cloves garlic
  7. Add mushrooms, garlic, and spices to the skillet. Cook, stirring frequently, until mushrooms are softened, 5-6 minutes.
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • 1 tsp salt
    • ½ tsp black pepper
  8. In a medium bowl, whisk together the coconut milk and cornstarch.
    • 1 (13.5 fl oz) can coconut milk
    • ¼ cup cornstarch
  9. Add coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 6-7 minutes.
    • 16 fl oz (2 cups) chicken or vegetable broth
    • 2 tbsp soy sauce
    • 1 tbsp balsamic vinegar
  10. Wash and dry thyme. Slide leaves off the stems; discard the stems. Add leaves to the skillet and stir to combine.
    • 1 small pkg fresh thyme
  11. Wash and dry the spinach (skip if it came pre-washed). Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
    • 1 (5 oz) pkg baby spinach
  12. Drain pasta and add to skillet with the sauce. Toss to combine.
  13. To serve, divide the pasta and sauce between plates. Enjoy!

Nutrition per Serving

Calories
713
Fat
30g
Net Carbs
86g
Protein
24g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs
  • whisk or fork