Linguine with Caramelized Onions, Prosciutto, Porcini & Morel Mushrooms in a ‘Nomato Cream” Sauce

If you saw one of my previous posts, you likely discovered my nomato sauce that’s got no tomatoes but plenty of flavour. You can find that recipe HERE.

Having to use it up, I decided to see what else I could make with it. It was good timing that my order from Natura Market came in that day and within it was my cassava linguine from Jovial. It’s awesome pasta! Totally gluten and grain free with basically 2 ingredients, cassava flour and water. And best of all it tastes like regular pasta but no bloating effect on your belly!!! #winning

So tonight’s pasta included my leftover pasta sauce, mushrooms, onions, prosciutto and I made a creamy add on to the sauce with coconut milk. It was thick and creamy just like a dairy rose sauce but healthy and simple to make!!!

This entire dish is completely free of gluten, dairy and is AIP PALEO friendly!!! No guilt eating and full of so many different flavours you would think you’re in Italy 😃

Ingredients:

1 package of dried pasta, cooked per directions

1 cup of nomato sauce
1 cup of dried porcini and morel mushrooms, soaked for 20 minutes in warm water (reserve liquid)

1/2 small cooking onion, chopped finely
2 Tbsps of balsamic vinegar
3 tbsps of full fat Coconut milk
Dash of sea salt
2 tbsps of mushroom liquid
3 slices of prosciutto (AIP compliant)

Instructions:

Cook pasta according to directions
In a large saucepan, heat up 1 tbsp of olive oil
Add in onions and saute until beginning to caramelize
Add in Mushrooms, sea salt and prosciutto
Continue sauteeing for 5 minutes
Add in nomato sauce, balsamic vinegar, mushroom liquid and coconut milk
Saute for 2-3 minutes to thoroughly combine the flavours
Drain the pasta and add to the sauce
Combine to coat all the pasta with the sauce
Serve hot and enjoy!!!!

#paleoveggieliving ✌️