Creamy Coconut Carbonara (Without Milk!)

• 4 ounces fettuccine pasta
• 1 tablespoon vegetable oil
• 2 onions, coarsely chopped, or to taste
• 1 tablespoon minced garlic
• 1 cup coconut milk, divided
• 1/2 cup fresh oyster mushrooms, diced small
• 1/3 cup thinly sliced red bell pepper
• 1/3 cup thinly sliced green bell pepper
• salt and ground black pepper to taste
• 2 spring onions, sliced, or more to taste
• 1 tablespoon chopped fresh basil

1. 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.
2. 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.
3. 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.

pasta, vegetable oil, onions, garlic, coconut milk, oyster mushrooms, red bell pepper, green bell pepper, salt, spring onions, fresh basil

Taken from www.allrecipes.com/recipe/247459/creamy-coconut-carbonara-without-milk/ (may not work)