454 g package whole cremini mushrooms, thinly sliced (a total of 7 cups of sliced mushrooms)
2 cloves of garlic, minced
1 small yellow sweet onion, chopped
¼ teaspoon dried thyme
1/3 cup freshly chopped cilantro
½ plain Greek yogurt (or cashew cream sauce – get the recipe here)
½ cup dry red wine (or ½ cup vegetable stock if you don’t want to use wine)
Sea salt and pepper to taste
1 tablespoon coconut oil, or extra virgin olive oil for cooking
1 package spaghetti or 3 zucchini’s spiraled into spaghetti (see note below)
In a large frying pan, melt the coconut oil over medium-high heat. Once the oil is heated, add the sliced mushrooms, toss around and let cook for 10 minutes, stirring frequently.
While the mushrooms cook, prepare the yogurt cream sauce by stirring together the yogurt, cilantro, red wine, a couple pinches of sea salt and black pepper to taste. Mix well and let sit while you prepare the rest of the meal.
While the mushrooms cook is also the best time to cook your pasta according to package directions. Note: I spiraled three medium zucchini into spaghetti and mixed it together with regular pasta. This is a great way to sneak veggies into your pasta meal.
After 10 minutes of sautéing the mushrooms, they should be tender and wilted down. At this time, stir in the fresh garlic, and the thyme. Let cook for 1-2 minutes to allow the flavors to release and then stir in the yogurt mixture. Bring to a gentle boil, reduce heat to medium-low and let cook for another 2-3 minutes.
Toss sauce with the pasta, either in the same pan or in the pasta pot and serve.