Creamy Coconut Pasta W/Pan Seared Oyster Mushroom

Ingredients: Oyster mushrooms or mushrooms available to you Salt Pepper Dried thyme Onion powder Garlic to flavor oil( optional) Oil ( I used avocado) 1/2 16 oz pasta ( use pasta of choice) Few grape tomatoes 1/2 onion 2 garlic 13 oz Coconut milk ( I used the field day unsweetened coconut milk) About 1/4-1/2 cup pasta water Small piece of ginger ( grated) Salt and pepper Old Bay seasoning Dried thyme Dried basil Freshly chopped parsley Onion and garlic powder Oil Note: Mushrooms have a better texture when not damp so give them a quick wash and pat dry. You can lightly press the mushroom with a stainless steel pan, or a spatula for a few seconds as they cook to maximize the flavor and create a nice texture. I’ve only done this with oyster and king oyster mushrooms so far, so I’m not sure if it is necessary with others. Such a simple yet delicious recipe. Let me know if you have any questions. Check out my Inst