Spaghetti with vegetables and coconut milk

• 500 gr of whole wheat spaghetti
• 250 gr of mushrooms
• 1 onion, chopped
• 2-3 cloves of garlic
• 2 big zucchinis, chopped
• 1 large carrot, chopped
• ½ cup of corn
• 1 red pepper, chopped
• 400 ml of coconut milk
• 100 gr of baby spinach, chopped
• 1 teaspoon of sweet paprika
• Cayen pepper
• Curry
• Salt and pepper
• Olive oil

In a big pot boil the spaghetti in salted water -al dente.

In a separate pan, sauté all the vegetables in some olive oil, until they soften.

Add the coconut milk, stir and let it boil for 5 minutes. Remove from the fire, add the spinach and let it sit for 1-2 minutes.

Then, add the pasta in the mixture and mix well.

Add the spices and serve.