Linguine in Green Coconut Cream with Chickpeas

Name: Linguine in Green Coconut Cream with Chickpeas
Cuisine: European, Italian, Mediterranean
Ingredients: 1 portion linguine (uncooked); 2 garlic cloves; 1 cup baby spinach; 1 handful sweet basil; 1/2 can chickpeas (drained and rinsed, plus more to serve); 1 cup coconut milk (light); 2 tbsp parmesan cheese (finely grated, plus more to serve); 1 tbsp cornstarch; 1 tsp onion powder; 1 pinch nutmeg (ground); 1/2 tsp salt (or to taste); juice of 1/2 lime; black pepper (cracked, to taste); red pepper flakes (to serve)

5 steps

Updated at: Sun, 29 Sep 2024 12:17:05 GMT

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Ingredients

1 servings

1 portionlinguine

uncooked

2garlic cloves

1 cupbaby spinach

1 handfulsweet basil

0.5can chickpeas

drained and rinsed, plus more to serve

1 cupcoconut milk light

2 Tbspparmesan cheese finely grated

plus more to serve

1 Tbspcornstarch

1 tsponion powder

1 pinchnutmeg ground

½ tspsalt

Instructions

Step 1

Cook pasta as per packaging instructions.

Step 2

While waiting for pasta to cook, blend all ingredients, except chickpeas and red pepper flakes, in a blender until completely smooth. Set aside.

Step 3

Once pasta is cooked, drain and set aside. Then, transfer sauce mixture from the blender to a pan or skillet, and bring to a boil, stirring regularly.

Step 4

Leave to simmer for about 1 to 2 minutes while continuing to stir frequently. Then, add pasta and chickpeas and coat well with sauce mixture.

Step 5

Remove from heat and transfer to a serving bowl or plate. Serve immediately with more parmesan, chickpeas and/or red pepper flakes, if desired.