Spaghetti With Coconut Spinach Recipes

LEMON SPAGHETTI WITH SPINACH

Lemon Spaghetti with Spinach image

These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It's a one pot meal, super delicious, comforting, and 100 % vegan!

Provided by Sina

Categories Entrée

Time 20m

Number Of Ingredients 11

Ingredients

1 onion, chopped
3 cloves of garlic, minced
2 1/2 cups vegetable broth
1 cup canned coconut milk (full fat)
9 oz spaghetti
3 cups fresh spinach
lemon juice of 1/2 lemon
1 teaspoon lemon zest
salt
pepper
red pepper flakes

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!

Nutrition Facts : Calories 497 kcal, Carbohydrate 64 g, Protein 13 g, Fat 23 g, SaturatedFat 19 g, Fiber 7 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPAGHETTI WITH COCONUT SPINACH

Spaghetti With Coconut Spinach image

This creamy, asian delight is so easy to make and comes out super delish. The original comes from German chef Tim Mälzer, but I have tweaked it a bit. Feel free to adjust the spices to your heat tolerance.

Provided by Lalaloula

Categories Spaghetti

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

200 g spaghetti
1 tablespoon oil (I used a chili-infused one)
1 garlic clove, sliced
20 g fresh ginger, minced
1 red chili pepper, minced (I used a rather small one)
1 pinch cinnamon
2 teaspoons curry powder (a mild one)
400 ml coconut milk
salt
300 g fresh spinach (or use sliced pak choi like I did)
1 tablespoon desiccated coconut

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.

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