Pasta dishes are always a good idea!
Bring all ingredients of the sauce up to and including chilies to a boil, reduce temperature. Mix the cornflour with the soup, add to the coconut milk form while stirring, season, lightly roll for about 2 min.
Cut romanesco in half lengthwise, cook in salted water for about 10 min until just tender, drain, keep warm.
Cook pasta separately in salted water until al dente, drain, drain.
Serve: Divide pasta evenly on heated plates, pour a little sauce over, arrange half a Romanesco on each, garnish. Serve with the rest of the sauce.
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