Rigatoni with coconut and mushroom sauce
Ingredients for 2 people:
2 cups rigatoni (or other pasta)
1 handful of dried wild mushrooms (chanterelle, Scotch bonnet, boletus, etc.)
4-5 fresh mushrooms
1 shallot (or small onion)
200-250 ml coconut cream
20-25 g of ghee (or butter)
1 tablespoon rice flour
½ dose of saffron
2-3 sprigs of fresh thyme
1 teaspoon dried thyme and parsley
Salt and white pepper
Cook the pasta in a large saucepan of salted boiling water, for the time indicated on the package. Then, drain and season with a little clarified butter.
While heating water for the pasta, prepare the sauce. Finely chop the shallots, quarter the mushrooms (leave smaller ones whole). Heat the clarified butter in a deep skillet. Sauté the shallots and mushrooms (fresh and dried). Then sprinkle with rice flour and stir vigorously. Dilute the mixture with the heated coconut cream, pouring it over in a thin stream. Stir all the time to avoid lumps. Season with all the spices. Cover and simmer about 15 minutes, passing by to stir regularly.
When the sauce is ready and creamy, add the rigatoni. Mix, sprinkle with parsley (fresh or dried) and serve immediately.