Whole Grain Penne with Spinach and Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne (whole rain), or other short pasta
- 500 g spinach (seasonin), frozen
- 4 tablespoon peanut butter, chunky
- 2 cans coconut milk
- 1 piece (s) ginger root
- 200 ml vegetable stock
- 2 onions)
- 2 tablespoon lime juice
- 100 g parmesan, freshly rated
- Peanuts, roasted, salted
- 2 cloves garlic)
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the penne in plenty of boiling salted water according to the instructions on the packet.
- Finely dice the onion, garlic cloves and fresh ginger.
- Heat 1 tablespoon of oil in a pan. Sauté the onions, garlic and ginger for 2 minutes. Add the thawed spinach and cook with it. Add the coconut milk and vegetable stock and bring to the boil. Stir in 4 tablespoons of chunky peanut butter and cook the sauce over a mild heat for 5 minutes. Season to taste with salt, pepper and lime juice. Depending on your taste, you can also use less or more coconut milk and peanut butter.
- Drain the pasta and serve with the spinach and peanut sauce. Finally sprinkle parmesan and a few whole peanuts on top.
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