Penne with spinach-ginger sauce
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
3-4 people
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Ingredients
- 2 pc Onions
- 3 cloves Garlic
- 60 g Fresh ginger
- 400 g Penne
- 400 g Leaf spinach
- 400 ml Coconut milk
- 200 ml Vegetable stock
- 3 tbsp Peanutbutter
- 2 tsp Chilli sauce
- 4 tbsp Lime juice
- 6 tbsp Peanuts
Ingredients
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Instructions
- 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.
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