Food: Broccoli and Mushroom Carbonara made with coconut milk

Broccoli and Mushroom Carbonara by Sheff de Leon (original)

Ingredients:

• Fresh Broccoli
• Canned mushrooms
• Half slice of the Onion
• 2 cloves of Garlic
• Whole Grain Pasta (preferably Barilla)
• 1 canned coconut milk
• salt, pepper and brown sugar
• olive oil
• Basil leaves (for garnishing)

Procedure:

• Cut broccoli into small pieces, including the stem (depending on your type)
• Steam the broccoli to boiling water for 5 minutes.
• While waiting for the broccoli, start chopping the onion, garlic and mushrooms.
• After steaming the broccoli, set aside the broccoli. Start boiling water with salt for the pasta.
• Heat the pan into medium-heat. Add olive oil (not too much).
• When oil is already hot, add garlic and stir then add onion and saute together.
• Add mushrooms and saute for a minute or more.
• Then pour coconut milk onto the pan, then wait until slightly boiling.
• Add salt, pepper and brown sugar (depending on your taste) then stir.
• Add now the pasta and broccoli onto the pan and turn the heat off.
• Mix them up all well.
• Garnish it with Basil leaves. then Voila!