Noodles with crispy vegetables

Ingredients for 2 servings:

• 300 g noodles
• One young zucchini
• ½ bunch fresh green asparagus
• 250 g rice cream or ½ Ken (200-250 ml) coconut milk
• 2-3 cloves garlic
• 1 tsp turmeric
• Himalaya (sea or rock) salt and pepper to taste
• fresh basil

Method of preparation:

Noodle prepare according to package directions, then drain and served in two dishes.

Zucchini and asparagus Wash, dry and cut into pieces. Chopped garlic Sotira for 2-3 minutes in a deep pan before adding the remaining vegetables.

After 1-2 minutes add the vegetables to the cream / coconut milk, turmeric, salt and pepper to taste. Since coconut milk / cream rice have a slightly sweet taste, it can put a little more salt - eg. 1 -1 1/2 tsp. The sauce is left for 10 minutes on low heat to thicken.

The sauce is spread over the pasta, garnish with fresh basil leaves and optionally sprinkle with Parmesan.