250g fusilli pasta (spiral)
For the sauce
3 cloves of garlic, minced
1/4 cup olive oil (60ml)
350g cooked mushrooms
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped parsley
1/2 tablespoon paprika
1 cup coconut water (240ml)
1 teaspoon salt
1 1/2 tablespoons all-purpose flour
250g fusilli pasta (spiral)
For the sauce
3 cloves of garlic, minced
1/4 cup olive oil (60ml)
350g cooked mushrooms
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped parsley
1/2 tablespoon paprika
1 cup coconut water (240ml)
1 teaspoon salt
1 1/2 tablespoons all-purpose flour
Fry 2.5 liters of water with 1 tablespoon of salt in a large pot over high heat
Add the fusilli pasta and cook until al dente, about 10 minutes
Prepare the sauce: In a medium pan, sauté the garlic in olive oil over medium heat, stirring occasionally, until soft (2 minutes)
Add the mushrooms and season with lemon juice, parsley, and paprika
Stir well
Add the coconut water mixed with salt and flour
Mix and cook until the sauce thickens slightly (2 minutes)
Remove from heat
Scoop out the pasta and transfer it to a serving dish
Dress with the sauce, mix delicately, and serve immediately
Calories per serving: 334
