A fun and delicious way to incorporate veggies to your noodles!
This recipe is featured in our Vegan Weekly Meal Planner here!
Creamy Spinach Noodles
1 package of noodles
2 cups baby spinach
3-4 garlic cloves, chopped
a nub of ginger
1 onion, sliced
1 cup coconut cream
1 tsp garam masala
1 tsp lemon juice
Chilli flakes (optional)
Corriander leaves,finely chopped
Salt and pepper, to taste
2 tsp coconut oil
Boil noodles according to your package instructions.
Blanch the spinach, and then add to a blender and blend until smooth.
Heat coconut oil in a skillet over medium heat. Add garlic and ginger and sauté for few seconds until the garlic is fragrant. Then add the onion and cook until translucent, about 5 minutes. Add garam masala and salt, stiring it in for about 1 minute.
Then add the spinach puree to the skillet and mix well. Next add the coconut cream and corriander leaves with the optional chilli flakes, and cook until the sauce gets slightly thickened. Now add your noodles/pasta to it, and mix well. Add some cracked pepper and lemon for extra zing. Serve warm.