This recipe for creamy coconuty greens with linguine is delicious! I had been eyeing this recipe for creamy greens & coconut linguine on foodness for a while now and I’m so glad that I finally tried it! Okay my recipe isn’t exactly the same (I used the ingredients we had on hand), but the idea, the heart of the recipe is the same: coconut milk blended with bright greens and herbs, tossed with linguine. Bright, satisfying, healthy and surprisingly easy.
The funny thing is it is hard to define if this is more of an Asian or Italian pasta. Even with all the coconut and cilantro it doesn’t have an overwhelmingly Asian flavor, but it isn’t quite Italian tasting either. But it doesn’t matter. It is still divine.
8 ounces linguine
1 teaspoon coconut oil
1/2 of a small onion chopped
2 cloves garlic sliced
1 teaspoon or so ginger minced
5 ounces spinach
1 cup packed cilantro chopped (stems okay)
1/2 cup mint (just leaves)
1/2 can coconut milk
- Cook linguine according to package directions, saving 1/2 cup of the pasta water.
- Saute the onion, garlic and ginger in the coconut oil until the onion and garlic is soft. Add the spinach, cilantro and mint and saute until they wilt. Add the coconut milk and salt to taste. Blend in a blender or food processor.
- Toss the linguine with the coconut and greens mixture. Add the pasta water until you have the consistency you would like.