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This is a gorgeous, Thai-inspired pasta dish, rich and creamy with coconut milk, ginger, and garlic, and tinted deep green from spinach and mint.
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Ingredients
For 6 Serving(s)
creamy-spinach-and-coconut-linguine
- 1 lb linguine
- 1 T olive oil
- 2 clv garlic
- 1 jalapeno
- 1 1/2 T finely grated ginger
- 1 cn coconut milk
- 2 bn spinach
- 1/4 c mint leaves
Creamy Spinach and Coconut Linguine Directions
- In a large pot of boiling, salted water, cook the linguine until al dente, 8-10 minutes, or according to package directions. Reserve 1 cup of the pasta cooking liquid before draining.
- In a large saucepan over medium heat, heat the olive oil, then add the garlic, jalapeño and ginger, and sauté about 1 minute, until garlic is soft. Stir in the coconut milk, then raise the heat and bring to a simmer. Fold in the chopped spinach, in batches if necessary, and cook until just wilted and bright green. Fold in the mint and remove from heat.
- Using an immersion blender, purée the sauce until creamy (or use a regular blender, puréeing in batches and holding the lid on tight.). Season with salt to taste.
- Toss the cooked linguine with the spinach and coconut sauce, adding splashes of the reserved pasta cooking liquid if needed. Serve hot.