Creamy Garlic Mushroom Pasta

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### Ingredients
* 1 lb box of spaghetti, linguine or any other gluten free pasta
* 2 tablespoons coconut oil
* 1/2 red onion (88g)
* 10 cloves garlic, minced
* 1 lb (454g) cremini, baby Bella or white button mushrooms, cleaned, dried and sliced
* 1/4 cup chopped parsley or basil
* 1 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1 can (383g) full fat coconut milk
### Instructions
1. Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.
2. In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.
3. The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.
4. Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.
5. Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.
6. Remove from heat, top with chopped parsley, and serve and enjoy!
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