Coconut and Mushroom Pasta

A little improvised sauce for a pasta dish that does not take very long to prepare. In fact, it will be ready by the time the pasta are cooked.

On this occasion, I used the beautiful papillon shapes or farfalle but you can use anything you have in your cupboard.

Serves 4:

200 g farfalle, dry

1 medium-sized onion, peeled and finely chopped

3 garlic cloves, peeled and chopped

2 small carrots, peeled and chopped

3 large chestnut mushrooms, peeled and sliced

100g crème de Brie cheese

1 tin coconut cream

1 tablespoon sunflower oil

1 teaspoon ginger paste

  1. Bring 1 litre salted water to the boil, adding 2 drops oil. Then add the pasta and cook to your taste.
  2. Gently sweat the onions in a frying pan with the sunflower oil and add the carrots and the mushrooms. Stir constantly.
  3. Stir in the ginger paste, the coconut cream and the crème de Brie at the last minute.
  4. Drain the pasta and toss in the frying pan. Stir.
  5. Serve immediately with a cool white wine.

Bon Appétit!

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