Gluten-free spaghetti with mushrooms
1 packet of gluten-free spaghetti 250g Vitalia
1 onion, finely chopped
250g fresh mushrooms (chopped into thin sheets)
150 ml coconut milk (unsweetened)
2 tablespoons Vitalia coconut oil
2 cloves garlic, finely chopped.
Salt and black pepper
2 tablespoons 4 ground seeds Vitalia
Put gluten-free spaghetti in boiling water to cook for 10-12 minutes.
When they are cooked, drain them and return them to the pot.
Meanwhile, heat the coconut oil and add the onion, garlic and spices.
After a few minutes, add the mushrooms and cook until the water evaporates.
Add 150ml of coconut milk and 2 tablespoons of 4 ground seeds. Cook until the mixture thickens.
Add the spaghetti to the sauce and mix well. Serve with parmesan and chopped parsley.