Spaghetti with Coconut Spinach
Elevate your pasta night with this creamy and vibrant Spaghetti with Coconut Spinach recipe! Perfectly al dente spaghetti is tossed in a luscious coconut milk sauce infused with garlic and a hint of spice from optional red chili flakes, creating a dairy-free creamy base that's packed with flavor. Fresh spinach adds a nutritious burst of green, while a squeeze of lemon juice brightens the dish for a tangy finish. Ready in just 30 minutes, this comforting yet wholesome pasta dish is perfect for weeknight dinners or a crowd-pleasing meal. Customize with Parmesan cheese for an extra savory touch or keep it vegan-friendly—either way, this dish is a guaranteed winner.
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Recipe Information
Ingredients
- 300 g Spaghetti
- 2 tbsp Olive oil
- 3 pcs Garlic cloves, minced
- 200 g Fresh spinach, chopped
- 400 ml Coconut milk (full-fat)
- 0.5 tsp Red chili flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh lemon juice
- 30 g Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the pan. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted.
Pour in the coconut milk and stir to combine. Let it simmer for 3-4 minutes until slightly thickened.
Sprinkle in the red chili flakes (if using), salt, and black pepper. Adjust the seasoning to taste.
Add the cooked spaghetti to the pan, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach the desired consistency.
Stir in the fresh lemon juice for a bright, tangy finish.
If desired, garnish the dish with grated Parmesan cheese before serving.
Serve hot and enjoy your creamy spaghetti with coconut spinach!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 17.4 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 678 mg | 52% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
