Garlic (3 cloves)
Fresh Ginger (2 1/2 Tbsp)
. De-stem and chop the
Chard (1 bunch)
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.
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.
Light Coconut Milk (15 fl oz)
Vegan Sugar (1/2 Tbsp)
, juice from
Kosher Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Crushed Red Pepper Flakes (to taste)
. Stir well. Bring to a slight simmer over medium heat.
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.
Transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.