Little Pig Pasta

From primalpalate.com

Ingredients:

• 1 oz dried Porcini Mushrooms
• 1 1/2 cup Portobello Mushroom Cap, chopped baby portobellos
• 1 whole Shallot
• 1 whole Garlic, clove
• 8 oz Bacon
• 3/4 cup Vegetable Broth
• 1/4 cup Coconut Milk, canned, solidified part only
• 2 tsp Thyme
• 1 whole baked Spaghetti Squash, small-medium

Directions:

1. FOR THE PASTA: You can either use zucchini noodles by spiralizing a zucchini. Sprinkle salt on the zucchini to take out some moisture. Or you can bake a spaghetti squash and fork out the flesh. Set pasta aside.
2. Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet saute bacon until crisp.
3. Add garlic and shallot to the pan. Cook until shallots are translucent.
4. Add chopped portobellos and dried mushrooms with its broth. Stir.
5. Then stir in coconut milk, the rest of the veggie broth, and thyme.
6. Simmer on low for about 5 minutes.
7. Stir the sauce and fold into your pasta choice.