Pasta with coconut mushroom sauce and tomatoes

Ingredients for 4 servings:

• 500g spaghetti
• 300 g mushrooms
• 3 tomatoes
• 200 ml coconut milk or cream
• 2 cloves garlic
• n. B. herbs, fresh
• oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Vegetarian or vegan

Cook the spaghetti in plenty of salted water until al dente. Finely chop the garlic, roughly dice the tomatoes, and slice the mushrooms. Roughly chop the herbs. Heat the oil in a large pan over medium heat (I use coconut oil) and briefly sauté the garlic cloves. Add the mushrooms and cook until they release their liquid. Then add the coconut milk or cream, mix with the mushrooms, and simmer briefly. Pour the cooked spaghetti into a sieve, drain briefly, and then add it to the mushroom and coconut sauce in the pan. Add the diced tomatoes and chopped herbs and mix everything well. Season with salt and pepper and serve immediately. I prefer coconut milk for this recipe, as it gives the dish a special touch.