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Bring water to a boil with a tablespoon of salt, and when it reaches boiling point, add the pasta and let them boil until they are slightly penetrated.
We don't boil them at all, just enough to penetrate easily.
Drain them from the water in which they boiled and pass them through melted butter and flavored with garlic and basil leaves.
We spin them two or three times in butter, then let them cool.
For the sauce, heat the chopped onion scales together with the crushed garlic, in butter and olive oil, until it becomes glassy, then add a teaspoon of sugar, to caramelize easily.
Add the mushrooms and let them simmer over medium heat, stirring occasionally with a spatula, to penetrate evenly.
Leave them on the fire for about 15-20 minutes, then add the julienned tricolor pepper and mix it lightly among the mushrooms.
When the pepper starts to penetrate easily, add the coconut milk, then the basil leaves and grated ginger, adjust the taste with salt and leave the sauce on the fire for 5-6 minutes, for 2-3 boils, no more.
Serve the pasta with this sauce and decorate them with parmesan flakes, a little green parsley and a little green dill.
May it be useful to you!