Mushroom Scallopini

5 from 1 vote

Baby portobello mushrooms are tossed in zippy lemon garlic cream sauce and served over pasta to make this luscious vegan scallopini!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 438kcal

Author: Alissa Saenz

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
While the pasta cooks, coat the bottom of a large skillet with olive oil and place it over medium heat.
When the oil is hot, add the mushroom slices in as even a layer as possible. Avoid crowding the skillet and cook the mushrooms is as many batches as needed, adding oil to the skillet between batches.
Cook the mushrooms for about 5 minutes on each side, until lightly browned. If cooking in batches, transfer the mushrooms to a plate as they finish cooking.
Push any mushrooms in the skillet to the side and add the garlic to the center of the skillet. Sauté it for about 1 minute, until very fragrant.
Return all mushrooms to the skillet, and distribute them evenly. Add the wine to the skillet, bring it to a simmer, and allow it to cook for about 4 minutes, until reduced by about half.
Add the coconut milk, lemon juice and capers to the skillet. Bring the mixture to a simmer and allow it to cook for 3-4 minutes, until the sauce thickens up just slightly.
Remove the skillet from the heat and season with salt and pepper.
Divide the pasta onto plates and top with the mushrooms and sauce. Sprinkle with parsley or basil and serve.