- 16 oz. linguine, dry (I used gluten free tagliatelle)
- 1/2 Tbsp. olive oil
- 3 garlic cloves, minced
- 2 1/2 Tbsp. fresh ginger, minced
- 1 15 oz. can lite coconut milk
- 2 tsp. vegan sugar (I don't even know what vegan sugar is - used sugar!)
- 2 tsp. lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. fresh black pepper
- red pepper flakes, to taste
- 1 bunch of fresh swiss chard, de-stemmed and chopped
- 2 large handfuls of fresh spinach
- 1/4 cup fresh basil (optional)
NOTE: I used kale but you could use chard and/or spinach, too. Or a combination!
Cook the pasta according to package directions, drain and pour back in the pot, and set aside. If you start making the sauce when you put the pasta in (or shortly before) they'll be done at about the same time.
Heat the oil and sauté the garlic and ginger til fragrant, about 3-5 min.
Add the coconut milk, sugar, lemon juice, salt, pepper, and red pepper flakes and bring to a simmer. DO NOT BOIL - the coconut milk will curdle.
Add your kale or other greens and simmer til they're warm. Mine were pre-blanched but partially frozen. If they're fresh, simmer until they wilt.
Put the basil in a blender and add the coconut milk mixture. Whiz the heck out of it! I had to put my Vitamix on high and you can see that it popped up all over the container.
RP Servings - I'd say 4-6. I made a single serving of pasta since it was for lunch (and gluten free pasta doesn't reheat well) and half the sauce recipe.
RATING: 3 1/2 stars
This isn't bad! I adjusted the salt, pepper and lemon juice before I mixed it with the pasta - it was kind of bland before that. Believe it or not, there isn't a strong coconut flavor. I actually ended up putting a mild shredded Parmesan on it and liking it better. Texture-wise it's similar to pesto. You could leave out the ginger (or reduce it) and use it as a pesto. I'll definitely use the leftover sauce and probably make it again.