Chili-Lime Mushroom Ragu Skillet

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the mushroom ragu and let it chili-lime, undisturbed, so it takes on real color before you stir.
4. Fold in the coconut cream and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.