Penne with Spinach and Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g penne, vean
- 1 medium onion (s)
- 2 cloves garlic)
- 250 g spinach leaves, frozen
- 200 ml coconut milk
- 100 ml vegetable stock
- 2 tablespoon peanut butter
- 1 teaspoon sambal oelek
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. Defrost the spinach.
- Finely dice the onion and garlic cloves and sauté in a pan with a little oil. Now add the thawed spinach. Pour in the coconut milk and vegetable stock and bring to the boil. Stir in the peanut butter, season with sambal oelek, salt and pepper and simmer for 5 - 10 minutes.
- Finally add the pasta and, if necessary, warm again briefly.
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