Coconut rice

Tagliatelle with mushrooms

• 1 ONION, chopped
• 3 CARROTS, chopped
• 1 SWEET PEPPER, chopped
• 2 CUPS COCONUT MILK
• 1 CUP RICE
• 1 TBSP TOMATO PUREE
• 1 CHILI PEPPER, chopped
• 1 TSP THYME
• 1 TSP CINNAMON

• 400 GRAM FRESH TAGLIATELLE or readymade
• 200 GRAM MUSHROOMS, sliced
• 1 CHILI PEPPER, chopped
• 3 CLOVES GARLIC, chopped
• 1/2 CUP CREAM
• HANDFUL PARSLEY, cut
• 50 GRAM GRATED PARMESAN CHEESE

Stir fry the onion, pepper, sweet pepper and carrots five minutes. Add all other ingredient and bring to the boil. Simmer on very low heat for 20 minutes.

Cook the tagliatelle al dente. In the meantime, stir fry the mushrooms three minutes. Add the pepper and the garlic and fry three minutes more. Add the cream and the parsley. Add this sauce to the pasta, stir and sprinkle with cheese.