RECIPE
13 INGREDIENTS6 STEPS25MIN

Ginger Coconut Green Linguine

3.0
1 Ratings
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Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
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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.

25MIN

Total Cooking Time

13

Ingredients
Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 lb
Linguine
1/2 Tbsp
3 cloves
Garlic , minced
2 1/2 Tbsp
15 fl oz
Light Coconut Milk
1/2 Can Full Fat Coconut Milk with 1/2 Can of Water
1/2 Tbsp
Vegan Sugar
1/2 Tbsp
to taste
Crushed Red Pepper Flakes
1 bunch
Chard , chopped, de-stemmed
Kale
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Directions

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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 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) , Lemon Juice (1/2 Tbsp) , 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 6
Transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.

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