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Pasta with mushroom-tomato sauce, arugula and poppy

  • 1 package organic tagliatelle
  • 200 g mushrooms 'royal mushroom'
  • 1 stalk leek
  • 5-6 tablespoons tomato sauce cooking
  • 2-3 tablespoons coconut milk / cream for cooking
  • pinch of salt
  • pinch of brown sugar
  • 1 tsp poppyseed
  • 4-5 sprigs of fresh arugula

Cook the tagliatelle in salted water while preparing sauce.

Chop mushrooms and onions and cook in a little water for about 10 minutes. Add the coconut milk, sugar, salt, and finally tomato sauce. Leave on low heat for another 8-10 minutes.

Tagliatelle Rinse, pour the sauce, sprinkle with poppy and add fresh arugula on top.

Bon Appetit!

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