One Pot Creamy Pasta and Greens (with the Tastiest Sauce!)
A delicious thai-inspired creamy one pot pasta and greens recipe, with coconut milk, ginger and garlic.
Servings: 6
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.