Summary

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

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Instructions

1. Chop the onions and garlic into small pieces. Halve the pepper lengthways, remove the core and cut into fine slices.
2. Put on the salted pasta water and cook the tagliatelle up to about half the cooking time, then remove from the water.
3. 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.
4. When the tagliatelle are cooked al dente, season the dish with salt, pepper and lime juice.
5. With 4 servings, one serving has 750 Kcal.