Summary

Ingredients

• 300 g pasta
• 2 onions)
• 5 clove (s) garlic
• 1 piece (s) ginger
• 2 cans tomato (s), chunky and 50 g coconut powder (instant)
• salt and pepper
• 2 avocado (s)
• 1 packet basil, fresh or frozen
• 1 dash lemon juice
• Paprika powder
• Curry powder
• Cayenne pepper

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Instructions

1. Cook the noodles al dente.
2. Meanwhile, chop the onion, garlic and ginger into small pieces. First sweat the onions in a little oil, then add the ginger and garlic and sauté briefly. Then add the chopped tomatoes and let the liquid boil off. Then there is the instant coconut powder (of course coconut milk is also possible, then the sauce will be more liquid or you have to let it boil down longer. Season with the spices and add the noodles.
3. For the pesto, cut the pulp of the avocados into small pieces, add lemon juice and basil, puree everything and season with the spices.