Creamy Mushroom Pasta

Ingredients

• 4 tablespoons olive oil (, divided)
• 16 ounces cremini mushrooms (, sliced)
• 3 cloves garlic (, finely chopped)
• 2 shallots (, peeled and finely chopped)
• 1 teaspoon thyme leaves
• 1/4 teaspoon kosher or fine sea salt (, plus more for the pasta water)
• 2 tablespoons gluten-free all-purpose flour
• 1 (13.5-ounce) can coconut milk
• 5 ounces spinach
• 1/2 lemon (, juiced)
• 8 ounces gluten-free spaghetti

Instructions

1. 1

   Start by bringing a large pot of salted water to a boil.

2. 2

   Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook half the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.

3. 3

   Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.

4. 4

   Add the flour to the mushrooms and cook for 2-3 minutes. Add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.

5. 5

   Cook the spaghetti according to the package instructions, until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2-3 tablespoons of pasta water to thin. Mix to combine. Transfer to bowls and serve.