Cook the spaghetti al dente in plenty of salted water. Finely chop the garlic, roughly dice the tomatoes and slice the mushrooms. Roughly chop the herbs.
Heat the oil in a large pan on medium heat, I`ll use coconut oil, and sweat the cloves of garlic in it. Then add the mushrooms and advise until they release liquid. Then add the coconut milk or cream, mix with the mushrooms and simmer briefly.
Pour the finished spaghetti into a sieve, drain briefly and then add to the mushroom-coconut sauce in the pan. Add the diced tomatoes and the chopped herbs and mix everything well. Season with salt and pepper and serve immediately.
I prefer coconut milk for this recipe as it gives the dish that certain something.
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