Creamy Coconut Carbonara (Without Milk) Recipe

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.