Tagliatelle with mushrooms in coconut sauce
Hello!
Today we have a very interesting version of cooking Italian pasta.
It would seem that one ingredient, and the dish changes, turning from a classic representative of Italian cuisine to something different, taking us to the other end of the world, evoking thoughts of the hot sun, jungles and snow-white beaches of the islands of South-East Asia.
Difficulty: 3/10
Cooking time: 20 min.
Number of servings: 2-3
Ingredients:
- Tagliatelle paste, 100 gr.
- Mushrooms, 200 gr.
- Onion, 1 PC.
- Coconut cream or milk, 100 gr.
- Coconut oil, 10 ml
- Soy sauce, 30 ml
- Garlic, 2 cloves
- Pine nuts, 10 gr.
- Thyme
- Vegetable oil, salt
Boil the tagliatelle in boiling salted water for 10 minutes.
Onions and garlic are cut finely, mushrooms thin plates, thyme leaves are separated from the stems (save a few of twigs for decoration of ready dish).
In a dry pan, fry the nuts for two minutes over medium heat and set aside.
Add the coconut oil to the pan and fry the onion and garlic for a minute over high heat.
Add the mushrooms, salt, pepper to taste and fry for three minutes.
Add the coconut cream (or milk), soy sauce, thyme leaves and simmer over medium heat for 4-5 minutes, stirring occasionally.
Put the tagliatelle on a plate, top with mushrooms, sprinkle with pine nuts and serve, decorated with thyme.
Bon appetit!
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