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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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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.
author_avatar
Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com

25MINS

Total Time

$1.21

Cost Per Serving

Ingredients

Servings
6
us / metric
Linguine
1 lb
Linguine
Olive Oil
1 tsp
Olive Oil
Garlic
3 cloves
Garlic, minced
Fresh Ginger
2 1/2 Tbsp
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
1/2 tsp
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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author_avatar
Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com

Cooking Instructions

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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 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 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 (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 (2 tsp), 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 (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

Dairy-Free
American
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegetarian
Pasta
Vegetables
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