Step 1/4
- 200 g gluten-free spaghetti
Boil spaghetti 11 minutes
Step 2/4
- 400 ml coconut milk
- 300 g Champignons
At the same time prepare cream souse. Cut the mushrooms into slices. Pour a little water into the pan and bring to a boil. Add the mushrooms. Cook for 5 minutes, then drain and add the coconut milk. Cook for another 5 minutes, then add salt.
Step 3/4
- 2 tbsp garlic
- 4 tbsp nutritional yeast
- 2 g mixed herbs
Add garlic, nutritional yeast and herbs
Step 4/4
- 5 g dill
- 5 g parsley
Add ready-made spaghetti to the sauce. Add fresh dill and parsley.
