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Ingredients

4 ounces fettuccine pasta 1 tablespoon vegetable oil 2 onions, coarsely chopped, or to taste 1 tablespoon minced garlic 1 cup coconut milk, divided ½ cup fresh oyster mushrooms, diced small ⅓ cup thinly sliced red bell pepper ⅓ 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

Nutrition Info

601 calories carbohydrate: 70.4 g cholesterol: : - fat: 32.6 g fiber: 8.5 g protein: 13.7 g saturatedFat: 22.8 g servingSize: - sodium: 111.6 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

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.

2 servings

Great for vegas! Tastes just like traditional Carbonara or even better! The coconut is very healthy! Enjoy this romantic, simple, hot dish!