Spaghetti with vegetables and coconut milk

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  • Courgette: 1
  • Eggplant: 1
  • Tomatoes: 2
  • Clove of garlic small: 1
  • Malagueta small (optional): 1
  • Coconut milk: 80 ml
  • Salt and chopped parsley: taste.
  • Olive Oil: 1 Wire
  • Spaghetti: taste.
  • Grated parmesan cheese to serve: The taste


Wash, peel and cut all the vegetables to the blades and then the middle and put them in a frying pan with a little olive oil.

Bring to a simmer, cover and leave to cook until the vegetables are tender. Sprinkle salt, and parsley, and in the middle of the process, place the coconut milk. Meanwhile cook the pasta in boiling water. When you are ready, drain the water and add it to the pot.

Involving the flavors, transfer to the dishes and sprinkle the top with grated parmesan cheese.

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