Tomato, Spinach and Coconut Tagliatelle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 200 g peas, frozen
- 400 ml tomatoes, chunky
- 400 ml coconut milk
- 2 red pepper (s)
- 150 g baby spinach
- 2 cloves garlic)
- 500 g taliatelle
- 5 tablespoon lime juice
- 1 teaspoon, heaped vegetable stock powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic into small pieces. Halve the pepper lengthways, remove the core and cut into fine slices.
- Put on the salted pasta water and cook the tagliatelle up to about half the cooking time, then remove from the water.
- Meanwhile, sauté the finely chopped ingredients together with the peas in the pan. Add chunky tomatoes, coconut milk and vegetable stock to the pan and cook for approx. 8 minutes. Then add the half-cooked noodles and finish cooking them in the sauce. In addition, add the washed spinach and let it simmer.
- When the tagliatelle are cooked al dente, season the dish with salt, pepper and lime juice.
- With 4 servings, one serving has 750 Kcal.
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