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Spaghetti in coconut spinach sauce

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Ingredients for 2 servings:

  • 125 g baby spinach
  • 2 garlic cloves
  • 3 slices of ginger
  • 1 can coconut cream
  • 250g spaghetti
  • Rapeseed oil
  • Salt
  • 1 chili pepper(s), dried
  • ½ tsp turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the garlic. Sauté the garlic and ginger in rapeseed oil in a pan. Trim the spinach, wash it thoroughly, and drain. Remove 2 slices of ginger from the pan and add it to the spinach. Sauté the spinach for 2-3 minutes. Add the coconut cream and season with turmeric and salt. Add the chili pepper and simmer over low heat, stirring constantly, for about 15 minutes. Cook the spaghetti according to the package instructions, drain, then toss with the spinach sauce and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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