The creamy, light coconut sauce and the refreshing taste of the lime give this pasta dish an exotic touch. What's more, by using egg-free linguine and omitting the parmesan, you can conjure up a wonderful vegan dish.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Cook the pasta in salted water until al dente.
Heat the coconut oil in a pan, sauté the mushrooms for approx. 5 mins. Pour in the coconut milk and lime juice, bring to the boil, season.
Drain the linguine, add to the sauce and mix everything together well. Scatter with coriander and serve immediately.
|Tip:||For a slightly more "coconutty" sauce, add 2 tsp of coconut flakes.|
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