Ginger Coconut Green Linguine

Recipe

13 INGREDIENTS • 6 STEPS • 25MINS

Ginger Coconut Green Linguine

4

2 ratings

Slightly sweet with a hint of gingery spice, this delectable green linguine bathes in a creamy coconut, swiss chard, spinach, and basil sauce. Besides the utterly amazing flavor, what I love about this pasta is how quick it comes together.

Ginger Coconut Green Linguine

Save

Produce on Parade

I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

http://www.produceonparade.com

Slightly sweet with a hint of gingery spice, this delectable green linguine bathes in a creamy coconut, swiss chard, spinach, and basil sauce. Besides the utterly amazing flavor, what I love about this pasta is how quick it comes together.

25MINS

Total Time

$1.21

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 lb

Linguine

1/2 Tbsp

3 cloves

Garlic, minced

2 1/2 Tbsp

Fresh Ginger, minced

15 fl oz

Light Coconut Milk

or 1/2 Can Full Fat Coconut Milk with 1/2 Can of Water

1/2 Tbsp

Vegan Sugar

1

Lemon, juiced

2 tsp juice per 6 servings

1 tsp

1/2 tsp

Ground Black Pepper

to taste

Crushed Red Pepper Flakes

1 bunch

Chard, chopped, de-stemmed

or Kale

1 cup

1/4 cup

Nutrition Per Serving

VIEW ALL

Calories

288

Fat

6.9 g

Protein

8.3 g

Carbs

48.1 g

Ginger Coconut Green Linguine

Save

Produce on Parade

I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

http://www.produceonparade.com

Cooking InstructionsHide images

step 1

Mince the Garlic (3 cloves) and Fresh Ginger (2 1/2 Tbsp). De-stem and chop the Chard (1 bunch).

step 1 Mince the Garlic (3 cloves) and Fresh Ginger (2 1/2 Tbsp). De-stem and chop the Chard (1 bunch).

step 2

Bring a large pot of salted water to a boil for the pasta. Cook Linguine (1 lb) according to package's until al dente. Drain and set aside until ready to use.

step 2 Bring a large pot of salted water to a boil for the pasta. Cook Linguine (1 lb) according to package's until al dente. Drain and set aside until ready to use.

step 3

In a large, high rimmed saute pan, heat the Olive Oil (1/2 Tbsp) sauté over low. Add the minced garlic and ginger. Sauté until fragrant, 3-5 minutes.

step 4

Add Light Coconut Milk (15 fl oz), Vegan Sugar (1/2 Tbsp), juice from Lemon (1), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Crushed Red Pepper Flakes (to taste). Stir well. Bring to a slight simmer over medium heat.

step 4 Add Light Coconut Milk (15 fl oz), Vegan Sugar (1/2 Tbsp), juice from Lemon (1), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Crushed Red Pepper Flakes (to taste). Stir well. Bring to a slight simmer over medium heat.

step 5

Now, add in the Swiss chard and Fresh Spinach (1 cup). Cover and simmer for about 5 minutes over low, until the greens have wilted. Transfer to a blender, add the Fresh Basil (1/4 cup), and blend on high until smooth and creamy.

step 5 Now, add in the Swiss chard and Fresh Spinach (1 cup). Cover and simmer for about 5 minutes over low, until the greens have wilted. Transfer to a blender, add the Fresh Basil (1/4 cup), and blend on high until smooth and creamy.

step 6

Transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.

step 6 Transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.

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