One Pot Creamy Pasta and Greens (with the Tastiest Sauce!)

A delicious thai-inspired creamy one pot pasta and greens recipe, with the tastiest coconut pasta sauce infused with ginger and garlic.

One of our meatless meals this week was this gorgeous thai-inspired creamy linguine pasta, lush with coconut milk, ginger and garlic; speckled green with bright flecks of mint, kale and spinach.

This saucy pasta is packed with blended greens. The creamy coconut sauce is so delicious that you would NEVER KNOW that it contains entire bunches of kale and spinach. I almost want to create a challenge.⁠

The sauce is made in minutes by wilting big bunches of hearty greens with coconut milk, and pureeing it all together.

It is so insanely scrumptious that you WILL lick the plate, and will probably make the sauce again the next day as a soup.

Ingredients for One Pot Creamy Pasta and Greens

Ingredients for One Pot Creamy Pasta and Greens

Coconut milk is the base of the creamy sauce.

Shallot, ginger, garlic and red pepper flakes layer in lots of warmth and flavour. Packed with nutrients, yes, but at the same time, this is a bowl of warm comfort food you’d want to eat anyway.⁠

For the greens, I used kale and spinach, but feel free to sub any greens you have on hand – swiss chard is an easy switch, but rapini, broccoli, or even zucchini would work well!

One Pot Creamy Pasta and Greens topped with shrimp.

If you’re not feeling the vegetarian-ness, a handful of shrimp tossed into the sauce after pureeing, simmered until just opaque, would be an absolutely perfect protein companion.

One Pot Creamy Pasta and Greens (with the Tastiest Sauce!)

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Dinner
Italian
Keyword Cococnut pasta sauce, One Pot Creamy Pasta and Greens

Ingredients
  

  • 1 lb/454 grams linguine
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 jalapeno ribs and seeds removed if less heat is preferred
  • 1 ½ tbsp finely grated ginger
  • 1 can coconut milk
  • 1 bunch kale stems removed, chopped
  • 1 bunch spinach chopped
  • ¼ cup loosely packed fresh mint leaves
  • salt

Instructions
 

  • Cook pasta in a large pot of boiling, salted water until al dente, 8-10 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add garlic, jalapeno and ginger; cook until garlic is soft, about a minute. Add coconut milk, cover and turn up heat to bring to a simmer.
  • Add kale and spinach; cover and cook until just wilted and bright green (depending on the size of your pot, you may need to add it in bunches, letting a handful wilt then tossing in another handful).
  • Add mint and remove from heat. Puree sauce using an immersion blender (or a regular stand blender – just puree in batches or the steam created can blow the lid off). Add salt in big pinches, tasting as you go, until the flavours pop – then it is properly seasoned.
  • When the pasta is cooked, scoop out a cup of the pasta water before draining it. Toss the pasta with the sauce, adding splashes of pasta water if needed to thin out to desired consistency.
Keyword Cococnut pasta sauce, One Pot Creamy Pasta and Greens

Last Updated on March 10, 2024 by Jennifer Pallian BSc, RD

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Yinn
Yinn
3 years ago

I made this and my family loves it! It tastes better overnight!!

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