Portobello Mushroom Pasta with Cream Sauce

I was looking for a way to use up the leftover coconut milk from the Cilantro Lime Rice I made a few days ago.  This was a good way to do it.  This serves 3-4 people.

Portobello Mushroom Pasta with Cream Sauce

8 oz. pasta of choice, I use bowtie or penne
1 T. olive oil
8 oz. portobello mushrooms chopped
3 green onions, chopped
1 c. peas
1 T. butter
2 cloves minced garlic
2 T. flour
3 T. white wine
1/3 c. chicken broth
1/2 t. thyme
1/2 t. tarragon
1 t. dried chives or 1 T. fresh
1/2 t. salt
1/4 t. pepper
7 oz. canned coconut milk

Cook the pasta according to package directions.

Saute mushrooms in the oil.  Add the green onions and peas.

In a saucepan, head the butter and add the garlic.  Whisk in 1 T. of flour at a time.  Whisk in the wine and then add the broth a bit at a time.  Add the seasonings.   Whisk in the coconut milk a slowly and let it thicken as you go.

Once that is a good consistency, add the portobello and pea mixture and the pasta.  Toss all together.