Coconut Curry and Spinach Pasta
If you're looking for a fresh, hot and spicy pasta dish, then this coconut curry and spinach pasta is just perfect! This recipe is for all spicy food lovers out there!
Ingredients
- gluten-free pasta of choice or normal pasta; I used GF tagliatelle from Schar
- Coconut Curry and Spinach Sauce:
- 4 Tbsps sauce from Truly Simple Foods or the ingredients below if you want to make it from scratch. Ingredients below are for 4 servings multiply if you need more.
- 1 cup coconut milk
- 1 small onion chopped
- 3 Tbsps chopped pineapple
- ½ Tbsp raisins
- 1 tsp freshly grated ginger
- 1 Tbsp finely minced lemongrass bulb
- 3 garlic cloves mashed
- 1 Tbsp minced green chilli
- ½ Tbsp curry powder
- ½ tsp ground coriander
- a handful of fresh baby spinach chopped
- some extravirgin olive oil
- sea salt to taste
Instructions
- Boil pasta following the instructions on the package.
- Add all ingredients in the food processor or blender and blend well until smooth. (Or just add 2 Tbsps of Truly Simple Foods sauce per serving)
- Pour sauce over pasta and mix well. Optionally, add more baby spinach leaves and fresh chopped parsley.
- Drizzle with olive oil.
- Serve!
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