| Olive Oil | 1 tbsp |
| Salt | 1/8 tsp |
| Vegetable Broth | 100 ml |
| Chopped Garlic | 15 g |
| White Mushrooms | 50 g |
| Whole Wheat Spaghetti | 120g |
| Egg Yolk | 1 no |
| Black Pepper | 1/8 tsp |
| Grilled Zucchini Sliced | 2 piece |
| Grilled Tomatoes | 2 piece |
| Parmesan Cheese | 30 g |
| Thai Coconut Milk | 100 g |
Chopped Parsley for garnish
1. Prepare spaghetti by Heat up the water in a pot. Once water start to boil, put in whole wheat spaghetti.Wait for 7-8 minutes to cook till al dente. Drain, sprinklewith some olive oil and set aside.
2. Make carbonara cream sauce. Prepare a pan, drizzle some olive oil,add garlic and mushroom stir-fried till cook. Add vegetable stock,season with salt and pepper. After that pour in Thai coconut milk andsprinkle grated parmesan cheese, mix well. Right after turn of the heat,stir in egg yolk then add spaghetti, mix well.
3. Plate up spaghetti, and top with grilled zucchini slicedand grilled tomatoes. Garnish with chopped parsley.
UHT Coconut Milk 330 ml. (prisma)
UHT Coconut Milk 500 ml. (prisma)
UHT Coconut Milk 750 ml. (prisma)
UHT Coconut Milk 1000 ml. (prisma)
Canned Coconut milk 165 ml.
Canned Coconut milk 400 ml.
Canned Coconut milk 2,900 ml.
UHT Coconut milk 200 ml.
UHT Coconut milk 250 ml.
UHT Coconut milk 1000 ml.
