Linguine with Coconut-lime Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 27 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch spring onion (s)
- 1 lime (s), untreated
- 40 g nuts, wasabi, rouhly chopped
- 1 tablespoon olive oil
- 200 ml coconut milk
- 100 ml vegetable stock
- 2 tablespoon soy sauce
- 250 g ribbon pasta, thin Italian linuine
Print Recipe
Pin Recipe Instructions
- Clean the spring onions. Cut the upper dark green parts into pieces approx. 3 cm long. Cut the firmer light parts into rings. Halve the tubers lengthways.
- Finely grate the lime peel and squeeze out the juice.
- Fry the rings of the spring onions in the oil until translucent. Deglaze with the coconut milk and vegetable stock and reduce to half at medium temperature.
- In the meantime, cook the pasta in salted water according to the instructions on the packet.
- About 3 minutes before the end of the cooking time, add the halved spring onion tubers to the water.
- Before the pasta is poured off, add the dark green parts of the spring onions to the water. Then drain the contents of the pot in a colander.
- Season the sauce with soy sauce and lime juice and mix with the pasta and spring onions.
- Serve sprinkled with the chopped wasabi peanuts and the lime zest.
- The recipe is enough for 2 people as a main course and 4 to 6 servings as a pasta course in a menu.
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