- 4 ounces fettuccine pasta
- 1 tablespoon vegetable oil
- 2 onions, coarsely chopped, or to taste
- 1 tablespoon minced garlic
- 1 cup coconut milk, divided
- 1/2 cup fresh oyster mushrooms, diced small
- 1/3 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced green bell pepper
- salt and ground black pepper to taste
- 2 spring onions, sliced, or more to taste
- 1 tablespoon chopped fresh basil
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.
- Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.
06/17/2019
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