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SideChef
Recipes
Dairy-Free
Ginger Coconut Green Linguine

13 INGREDIENTS • 6 STEPS • 25MINS

Ginger Coconut Green Linguine

Recipe
4.0
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.
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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
Linguine
1 lb
Linguine
Olive Oil
2 tsp
Olive Oil
Garlic
3 cloves
Garlic, minced
Fresh Ginger
8 tsp
Fresh Ginger, minced
Light Coconut Milk
15 fl oz
Light Coconut Milk
or 1/2 Can Full Fat Coconut Milk with 1/2 Can of Water
Vegan Sugar
2 tsp
Vegan Sugar
Lemon
1
Lemon, juiced
2 tsp juice per 6 servings
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
as needed
Ground Black Pepper
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Chard
1 bunch
Chard, chopped, de-stemmed
or Kale
Fresh Spinach
1 cup
Fresh Spinach
Fresh Basil
4 Tbsp
Fresh Basil
Nutrition Per Serving
VIEW ALL
Calories
288
Fat
6.9 g
Protein
8.3 g
Carbs
48.1 g
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Ginger Coconut Green Linguine
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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 (8 tsp). De-stem and chop the Chard (1 bunch).
step 1 Mince the Garlic (3 cloves) and Fresh Ginger (8 tsp). 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 (2 tsp) 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 (2 tsp), juice from Lemon (1), Kosher Salt (1 tsp), Ground Black Pepper (as needed), 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 (2 tsp), juice from Lemon (1), Kosher Salt (1 tsp), Ground Black Pepper (as needed), 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 (4 Tbsp), 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 (4 Tbsp), 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.
Tags
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Dairy-Free
American
Lunch
Shellfish-Free
Vegetarian
Pasta
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