It’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!
Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”. This is a completely healthy and vegan dish.
It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!
Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.
Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂
Super simple and delicious Ginger Coconut Spinach Linguine
16 oz. - linguine, dry (half a pack)
1 Tbsp. - olive oil
4 garlic cloves, minced
2 1/2 Tbsp. fresh ginger, minced
1 can - coconut milk
2 tsp. - sugar
2 tsp. - lemon juice
1 tsp. – salt
1 tsp.- garlic powder
1/2 tsp. fresh black pepper
1 tbsp. – Pesto Paste
Red pepper flakes, to taste
2 large handfuls of fresh spinach
Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.
In a large pan heat the oil over medium low. Add the garlic and ginger. Sauté until raw fragrant is gone, about 3-5 minutes.
Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.
Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.
Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**
Serve Ginger Coconut Spinach Linguine hot.
Spinach can be substituted with your favorite green.
The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.