Spaghetti With Coconut Spinach Recipes

SPAGHETTI WITH COCONUT SPINACH

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant).
• Add coconut milk and bring to a boil. Season with salt to taste.
• Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
• Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.

LEMON SPAGHETTI WITH SPINACH

Steps:

• In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
• Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
• When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

CREAMED COCONUT SPINACH

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.