Creamy Spinach & Broccoli Pasta
Ingredients
- 200 g pasta
- 150 g broccoli, cut into small florets
- 100 g spinach
- 2 clove garlic, finely chopped
- 150 ml coconut milk
- 1 tbsp miso
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp chili flakes
- Salt
- Black pepper
Instructions
- Cook the pasta in salted water according to the package instructions. Reserve about 100 ml of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic and chili flakes and cook for 30 seconds.
- Add the broccoli and 3 tbsp water. Cover and cook for 4–5 minutes, until the broccoli is tender but still slightly crisp.
- Stir in the coconut milk and miso. Add the lemon juice and a few tablespoons of reserved pasta water, stirring until you have a smooth, creamy sauce.
- 6. Add the drained pasta and spinach and toss thoroughly. Add some pasta water if needed to loosen the sauce.
- Season with black pepper and salt as needed.