INGREDIENTS
16 oz
brown rice pasta
3 1/2 tbsp
olive oil
1 tsp
sea salt
2
leeks
1 tbsp
fresh thyme
3 cloves
garlic
1 stick
cinnamon
10 oz
mushrooms
3
carrots
3/4 cup
white wine
1 1/2 cups
full fat coconut milk
1 cup
vegetable broth
2 tbsp
brown rice flour
1 serving
chives
1 serving
salt