Summary

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

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Instructions

1. Cook the penne in plenty of boiling salted water according to the instructions on the packet.
2. Finely dice the onion, garlic cloves and fresh ginger.
3. 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.
4. Drain the pasta and serve with the spinach and peanut sauce. Finally sprinkle parmesan and a few whole peanuts on top.