Mushroom ravioli made with PORTABELLA mushrooms fresh homemade pasta and tossed in a coconut cream sauce. I wish I could take the credit for making the PORTABELLA mushroom ravioli pasta but I cannot. I purchase these yummy ravioli from WholeFoods Market ravioli .This pasta dish is perfect when you want something a little extra special. I cannot really intake a lot of dairy in my body so I had to find alternative ways to still be able to enjoy cream type dishes without the aftermath of what dairy does to my body. Coconut milk or cream give that same pleasure as milk or heavy cream without the repercussion.
This coconut cream sauce is creamy, delicious and dairy free. And it doesn't even taste like coconut!
Serves 2 Prep and Cook Time 20-30 minutes
1/3 cup Portabella Mushrooms
1/3 cup White Cheddar Cheese- Kerrygold
2 tablespoon butter-Kerrygold
1 teaspoon salt and pepper ( season to taste)
1 teaspoon garlic paste
1/2 cup coconut milk or coconut cream
Pour coconut milk in a sauce pan over medium high heat.
Season milk or cream with salt, pepper, garlic paste, butter. Whisk all the season all together. Bring to a light boil.
Add in Mushrooms Ravioli to cream sauce. (pasta will need to cook about 10-12 minutes)
Stir in mushrooms and let then cook for about 2-3 minutes until slightly softened.
Add spinach light wilted.
Remove from heat. Sauce will continue to thicken. Serve immediately.