Pasta with spinach, avocado and coconut cream
Pasta with green vegetables and a slightly sweet touch of coconut cream, mixed with a raw egg... Tasty and nutritious.
Servings: 4 persons
Equipment
- cooking pot
- sauce pan
- mixer
Ingredients
- 400 gr fusilli or other pasta of your choice
- 400 ml coconut cream
- 2 avocados
- 300 gr spinach fresh leaves
- 100 gr baby spinach young fresh leaves
- 1 onion
- 2 cloves garlic
- 2 handful peas frozen
- 1 t spoon Nigella seeds
- 1 egg yolk
- geraspte parmesan
- ½ t spoon spicy paprika powder
- salt and pepper
- 1 tbl spoon olive oil
- ¼ lemon only the juice
Instructions
- Put a pot of water on the heat to cook the pasta. Follow the instructions on the pasta package.
- Chop the onion and garlic into small pieces. Put the oil in a pan and sauté the onion along with the garlic for about 5 minutes. Add the 300 g spinach leaves and sauté until they have wilted.
- Pour over the coconut cream. Remove the skin from 1 avocado, cut it into pieces and add it to the spinach. Also add the juice of 1/4 lemon. Mix all this with the mixer to a fine sauce. Return to the heat and add the baby spinach leaves and peas. Let it simmer for a few minutes. Season with the spicy paprika, salt and pepper. Turn off the fire.
- Remove the skin from the other avocado and cut it into pieces. (or as in the photo for decoration) Stir it under the sauce or keep it to decorate at the end.
- When the pasta is cooked, drain in a sieve and mix with the green sauce.
- Serve the pasta with a raw egg yolk, some nigella seeds and grated parmesan.
Notes
There are so many types of pasta that it is often difficult to choose... Fusilli is one of those types that I love to prepare. I enjoy how the sauce or vegetables mix in between the "helical" pasta. Moreover, this is a type of pasta that I mix in advance, season and put on the table in a large serving dish. We mix the raw egg at the table. Enjoy!
