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Creamy Mushroom Pasta

Creamy Mushroom Pasta


400 g spaghetti
noki muchrooms
1 carrot
1 onion
2 clove garlic
olive oil
100 ml coconut milk
parsley and/or herbs of choice


Heat pan on a medium fire with 3 tablespoon of olive oil. When oil is hot, add a tiny sliced garlic, onion, and carrot.

Keep on a slow heat and stir until content gets soft, about 5 minutes.

Add enoki mushroom - try to separate each mushroom. Stir for 5 to 10 minutes on slow heat.

Add herbs, coconut milk, and optional salt.

Cover a pan, and let it sit for 5 more minute.

Meanwhile boil the pasta. Drain and plate.

Serve mushroom sauce over pasta.

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