- 25 min
Allergens: Dairy, Egg, Sulphite, Wheat
Prepare the ingredients
Mince the garlic and slice the red onion. Soak the wild mushrooms in boiling water for 10 minutes. Drain and reserve the water. Chop the wild mushrooms. Slice the cremini mushrooms.
Cook the vegetables
In a soup pot or large pan, heat 1 tbsp olive oil on medium high. Add the wild mushrooms, onions and garlic. Sauté for 3 to 5 minutes. Season with salt and pepper.
Add the sherry vinegar and the tomato paste into the mushrooms. Mix well.
Make the sauce
Dissolve the vegetable broth cube in boiling water for broth. Add the broth and coconut milk to the pan. (Put half the broth and half the mushroom water for stronger flavour). Stir to combine. Bring to a boil. Add the noodles, reduce the heat and simmer until the noodles are cooked al dente, about 12 minutes.
Cook the cremini mushrooms
In another pan over medium heat, melt the butter and cook the mushrooms for 5 minutes.
Mix the cremini mushrooms in with the pasta. Add the parmesan and rosemary. Serve.