This recipe is a lightened up comfort dish that is perfect for every season. Two secret ingredients make it rich, velvety, and dairy-free all at once: Vitality extra virgin olive oil and coconut milk!  

Ingredients:

• 1 can (13.5oz) unsweetened full fat coconut milk 
• 1 package (8oz) baby bella mushrooms
• 1 shallot
• ½ tbsp minced garlic
• 2 tbsp Vitality extra virgin olive oil 
• Worcestershire sauce 
• Sea salt & fresh cracked black pepper
• Parsley; for garnish (optional)
• Pasta of choice; I used brown rice tagliatelle 

Instructions:

1. Chop mushrooms and shallot into small pieces.
2. Warm 2 tbsp Vitality extra virgin olive oil over medium heat in a non-stick pan on the stovetop.
3. Add chopped mushrooms, shallot, and ½ tsp sea salt to warmed oil. Saute a few minutes and ensure all pieces are coated. 
4. After 2-3 minutes of sautéing, add a few splashes of Worcestershire sauce to the mushrooms and shallot. Continue sautéing 1-2 more minutes.
5. Add ½ tbsp minced garlic to the pan. Continue sautéing all ingredients together an additional few minutes. Everything should be soft and browned.
6. Once all ingredients are soft and browned, lower heat to a simmer.
7. Add a can of coconut milk and stir.
8. Simmer for 5 minutes to combine flavors.
9. Remove from heat and let cool slightly.
10. Once cooled, add to blender. Blend until smooth and creamy.
11. Add smooth, velvety mixture back to pan and heat through over low-medium heat. 
12. Cook pasta according to package instructions.
13. Add cooked pasta to sauce and combine.
14. Serve topped with parsley and fresh cracked pepper, if desired!

This rich and delicious dish would pair perfectly with a bright fresh salad! It is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for 1-3 days. If you make this recipe or any others, let us know on our Instagram @yourolivoamigo!