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Creamy Greens & Coconut Linguine

Prep Time 15 mins
Cook Time 15 mins
Servings 6


  • 1 lb/454 grams linguine
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 jalapeno ribs and seeds removed if less heat is preferred
  • 1 1/2 tbsp finely grated ginger
  • 1 can coconut milk
  • 1 bunch kale stems removed, chopped
  • 1 bunch spinach chopped
  • 1/4 cup loosely packed fresh mint leaves
  • salt


  • 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.