Penne with spinach-ginger sauce

Overview of the required ingredients.

Take off the leafs from the spinach. As alternative, unfreeze the same amount of leaf spinach and press out the water.

Chop the leafs roughly.

Chop the onions roughly.

Slice the garlic.

Dice the ginger.

Roughly chop the peanuts.

Sweat the onions until the are slightly brownish. Then add the garlic and the ginger.

Deglaze everything with the lime juice and the coconut milk.

Add the chilli sauce, the vegetable stock and the peanut butter. Then stir everything well in (the peanut butter might show some resistance to it…)

Then add the spinach…

… and stir it in together with the vegetable stock.

Keep the sauce boiling for around 15 minutes with a lid over it. During that time, boil the penne until they are ready.

Before serving, spread some of the previously chopped peanuts over the sauce.